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

Abstract

Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehydrated minced meats from goat and sheep are reported. Major changes took place during cooking stage only; the changes during dehydration were relatively minor. Addition of EDTA at 500 ppm level significantly reduced the rate of dephosphorylation during curing process. Concentration of free nucleotides and related compounds were very low in commercially prepared accelerated freeze dried meat chunks.

Manifestation of Heat-Induced Valuable Dietary Nucleotide Salvage in Food Prepared from Aged Fish in Fast Protein and Metabolites Liquid Chromatography, ATP-Bioluminescence Assay, and NMR Spectra

“…One can see that the changes in the freshness indices are rather high and can be essential in nutrition praxis. The effects of the emergence or strong increase in the concentration of nucleotides unveiled in [6,8,[18][19][20]32] and in this research create three new circumstances.…”

“…As a matter of fact, in studies [4,[6][7][8]11], where very fresh animal meats or fish were used, a dramatic change in the IMP content after heating was observed (Table 1). Thus, it appears to be reasonably certain that an average of one third of the IMP is lost during heat treatment of both fresh animal and fish meat: these losses are large enough to be noteworthy.…”

“…A common phenomenon observed in the preparation of meat and fish dishes by heat treatment is a decrease in the content of nucleotides, primarily in IMP which is the most valuable nucleotide in mammal meat [4][5][6][7][8][9][10] and fish [11]. It was shown that the simplest way to preserve IMP is to save the IMP-rich juice that leaked from the meat when it was heated [10,12] and use it as a seasoning [10].…”

Fast Protein and Metabolites (Nucleotides and Nucleosides) Liquid Chromatography Technique and Chemical Sensor for the Assessment of Fish and Meat Freshness

“…There is a number of evidences for a peculiar effect resulting in an increase in AMP and IMP content in animal meat after heat treatment (Nucleotide salvage) [54][55][56][57][58]. We had not found any published research data on a similar effect in fish meat and, hence, conducted a series of experiments with defrosted fish fillets (Alaska pollack, Hake, Norway haddock, Pangasius, Wolffish) from a local supermarket (Tartu, Estonia).…”