Changes in free nucleotides, nucleosides and bases during thermal processing of goat and sheep meats. Part I. Effect of temperature

Abstract

Effect of processing temperature on the changes in free nucleotides, nucleosides and bases in goat and sheep meats was investigated. The major changes in nucleotides and related compounds took place during first 30 min of heating and the rates of changes were maximum at 60 degrees C and minimum at 100 degrees C. At 120 degrees C, thermal degradation of inosinic acid proceeds at significant rates but below 100 degrees C major changes are brought about by phosphomonoesterases (5'-mononucleotidases) during initial stages of heating.

Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

“…Generally, data presented here are similar to those reported in the literature for goat meat (Arya & Parihar, 1979), beef (Koutsidis et al, 2008;Rhodes, 1965;Watanabe, Tsuneishi, & Takimoto, 1989), beef extract (Cambero, Pereira-Lima, Ordonez, & Fernando, 2000), lamb (Rhodes, 1965), and chicken (Aliani & Farmer, 2005a), although there are some differences. Inosine was the most abundant of the six quantified compounds, present from 147 to 157 mg/100 g wet weight, being approximately four and five times higher, respectively, than the average values reported in beef by Koutsidis et al (2008), and in chicken by Aliani and Farmer (2005a).…”

“…Several authors have reported an increase in ATP metabolites, associated with heating treatments. For instance, Arya and Parihar (1979), and Mattoba, Kuchiba, Kimura, and Hasegawa (1988) reported significant increases in hypoxanthine and inosine during the heat treatment of goat and sheep meat, respectively.…”

“…Low molecular weight water-soluble compounds have been measured in beef (Koutsidis et al, 2008), chicken (Aliani & Farmer, 2005a, 2005b, pork (Macy, Naumann, & Bailey, 1970a, 1970bMeinert, Andersen, Bredie, Bjergegaard, & Aaslyng, 2007;Meinert, Schafer, Bjergegaard, Aaslyng, & Bredie, 2009), and lamb (Macy et al, 1970a(Macy et al, , 1970b, but data on goat meat aroma precursors are limited. Arya and Parihar (1979) investigated the effect of thermal processing on free nucleotides, nucleosides and bases of goat meat, and discovered that inosine levels increased during heat treatment. They did not discuss the effect of these precursors on goat meat flavour formation.…”

Changes in free nucleotides, nucleosides and bases during Preparation of Pre‐Cooked dehydrated minced meats

“…Besides changes in proteins and lipids, losses in nucleotides which have been reported to enhance meaty aroma [ 11, may have some lnfluence in bringing about some of these flavour defects. In a previous communication effect of processing temperature on changes in nucleotides during cooking was reported [2]. In this paper changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehydrated minced meat are discussed.…”

Effect of Long Low Temperature-Short High Temperature Cooking Cycle on Physicochemical Properties of Beef

“…Metabolites of adenosine monophosphate (AMP) in fresh meat underwent substantial changes during the cooking process. Several studies have reported that ATP metabolites are converted into IMP during cooking (Arya and Parihar 1979). Control of the cooking temperature can significantly change in the concentrations of IMP, showing direct correlation with sensory quality (Cambero et al, 2000).…”