Nucleotide Degradation in the Muscle of Iced Haddock (Gadus aeglefinus), Lemon Sole (Pleuronectes microcephalus), and Plaice (Pleuronectes platessa)

Kassemsarn, Bung-Orn; Perez, Bienvenido; Murray, J.; Jones, N. R.

doi:10.1111/j.1365-2621.1963.tb00155.x

Cited by 105 publications

(65 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…ATP degradation in post-mortem fish muscle has been considered one of the earliest indices in assessing fish freshness (Kassemsarn et al 1963). The pathway of ATP degradation in fish muscle has been extensively documented as a degradative sequence to ADP, AMP, IMP, Ino and Hx (Ehira and Uchiyama 1987).…”

Section: Resultsmentioning

confidence: 99%

Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

Chotimarkorn

2011

J Food Sci Technol

View full text Add to dashboard Cite

Quality changes of anchovy (Stolephorus heterolobus) muscle during 7 days of refrigerated storage with ice and without ice were studied using several indicators: changes of ATP degradation products, K-value, TVB-N, TMA-N, Lactic acid, biogenic amines, sensory and microbiological analysis. During 7-day of refrigerated storage with ice and without ice, K-value, TVB-N, TMA-N and D, L-lactic acids contents increased with longer storage time (p≤0.05). Major biogenic amines found in anchovy muscle during refrigerated storage were cadaverine, agmatine and tyramine, followed by putrescine and histamine. Skin and external odour by sensory evaluation, progressive decreases were observed as refrigeration time progressed. Storage of anchovy with ice resulted in a better maintenance of sensory quality, better control microbial activity, and the slowing down of biochemical degradation mechanisms. This result introduces the use of refrigerated storage with ice as a practical preliminary chilling for anchovy during industrial processing.

show abstract

Section: Resultsmentioning

confidence: 99%

Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

Chotimarkorn

2011

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…ATP in muscle during postmortem aging are converted to ADP, AMP, IMP, inosine and hypoxanthine by several enzymes, such as ATPase, AMP deaminase and so on (Kassemsarn et al, 1963). ATP contents in bovine muscle immediately after death and 24-h postmortem are reported to be 6.4 and I .7 pmol/g muscle, respectively (Bodwell et al, 1965).…”

Section: Improvement Of Meat Tastementioning

confidence: 99%

Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging.

Nishimura

1998

FSTI

View full text Add to dashboard Cite

It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is involved in the increase in free amino acids and peptides in meats during postmortem aging. Especially, the increase in free amino acids is thought to contribute to the enhancement of brothy taste including umami, while the increase in peptides is responsible for giving mildness. The increase in peptides is caused by the action of cathepsins B and L, and calpains on muscle proteins, while the increase in free amino acids is caused by the action of aminopeptidases C, H and P on the peptides during postmortem aging.

show abstract

“…After the death of a fish, the decomposition of ATP (adenosine triphosphate) in the fish meat sets in and ADP (adenosine di phosphate), AMP (adenosine 5' phosphate), IMP (inosine 5' phosphate), HxR (inosine), Hx (hypoxanthine), X (xanthine) and U (uric acid) [1] . Whereas IMP is one of the major contributing factors to the pleasant flavour of fresh fish, it's degradation product hypoxanthine imparts the bitter "off-taste" [2] .…”

Section: Introductionmentioning

confidence: 99%

Biosensor Based on Xanthine Oxidase for Monitoring Hypoxanthine in Fish Meat

Nakatani¹,

Santos²,

Pelegrine³

et al. 2005

American J. of Biochemistry and Biotechnology

View full text Add to dashboard Cite

An amperometric enzyme electrode for the detection of hypoxanthine in fish meat is described. The hypoxanthine sensor was prepared from xanthine oxidase immobilized by covalent binding with glutaraldehyde and bovine serum albumin on a nafion-coated platinum disc electrode. The responses for hypoxanthine were obtained in 0.1 mol L 1 phosphate buffer (pH 7.0), at potential of 600mV vs Ag/AgCl. This biosensor provides a linear response for hypoxanthine in the concentration range of 2.00x10 6 -1.85x10 4 mol L 1 (r=0.9989). The response time is less than 30 s for the useful response range and the lifetime of this electrode was excellent for at least ten days without loss of the response. The sensor can be applied to the determination of hypoxanthine in fish meat and it is effective for eliminating interferants from coexisting substances in the samples. Application of the biosensor technique in the field of quality control is promising due to their inherent specificity, simplicity and quick response.

show abstract

Nucleotide Degradation in the Muscle of Iced Haddock (Gadus aeglefinus), Lemon Sole (Pleuronectes microcephalus), and Plaice (Pleuronectes platessa)

Cited by 105 publications

References 39 publications

Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging.

Biosensor Based on Xanthine Oxidase for Monitoring Hypoxanthine in Fish Meat

Contact Info

Product

Resources

About