Effects of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicus

Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

“…Exhaustion can accelerate ATP degradation and lead to lower levels of ATP and higher levels of IMP in raw fish [36]. After cooking, the changes observed in the nucleotides of the cooked sample were in agreement with those observed in shrimp, as reported by Kuda et al [38]. During cooking, the changes in the nucleotides are caused by a loss of cooking juice and thermal degradation of the nucleotides [31,32].…”

“…It has been reported that the accumulation of lactate in the muscle could accelerate the hydrolysis of IMP [39], which is an intensive flavorenhancer of the umami taste, much stronger than MSG. The synergistic effect of IMP with MSG-like components (Glu and Asp) greatly increases the umami taste [30,38]. The taste profile contributed by AMP is dependent on the concentration in the samples.…”

Evaluation of Palatability, and Physicochemical and Histological Properties of Papain-treated Minced Fish for Consumption by the Elderly

“…Animal muscle generally contains large amounts of ATP that are eventually depleted after the animal's death. Nucleic acid compounds related to umami (AMP and IMP) and bitterness (HxR and Hx) are produced as the ATP in meat degrades (Kuda et al, 2007). The production of these compounds is influenced by conditions such as meat processing and storage.…”

Control de calidad y seguridad de la carne y productos cárnicos curados mediante el uso de sensores enzimáticos

“…Para el análisis de nucleótidos y sus derivados se ha utilizado una gran variedad de métodos tales como la cromatografía en capa fina (Dingle et al, 1968), espectroscopia de resonancia magnética nuclear (Van den Thillart et al, 1990), electroforesis capilar (Nguyen et al, 1990;Luong et al, 1992), radioinmunoensayos (Roberts et al, 1991), cromatografía líquida de alta resolución (HPLC) de intercambio iónico (Lamb y Ye, 1992;Gao et al, 2006), en fase reversa (RP-HPLC) Kuda et al, 2007), en fase reversa con par iónico (IP-RP-HPLC) 36 (Murray y Thomson, 1983;Meynial et al, 1995;Veciana-Nogués et al, 1997).…”

“…La cromatografía líquida de alta resolución (HPLC), debido a su versatilidad, tiempo de análisis y alta resolución es la técnica más utilizada para el análisis de nucleótidos y nucleósidos en muestras biológicas. Mas concretamente, la cromatografía líquida de alta resolución en fase reversa (RP-HPLC) Kuda et al, 2007), en RP-HPLC con par iónico (IP-RP-HPLC) (Murray y Thomson, 1983;Meynial et al, 1995;Veciana-Nogués et al, 1997) y HPLC de intercambio iónico (Lamb y Ye, 1992;Gao et al, 2006) han sido los métodos de elección para el análisis de estos compuestos durante décadas.…”