紀要論文 Time Course Changes in Freshness of Ostrich Meat in Cold Storage

Hiromi, SEN

32pp.179 - 183 , 2015-05-27 , 飯田女子短期大学
ISSN:0912-8573
NII書誌ID(NCID):AN1023693X
内容記述
Contents of adenosine 5'-triphosphate (ATP) and its related compounds were examined in ostrich meat stored at 4℃ for 16 days. The amounts of ATP and adenosine 5'-monophosphate (AMP) were about 0.1μmol/g meat at 4 hours in the storage, and the former disappeared on 2 days after and the latter tended to decrease in the experimental storage time. Adenosine 5'-diphosphate(ADP) level was maintained to be about 0.3μmol/g meat throughout the experimental period. The amount of inosine 5'-monophosphate (IMP) which was a product analyzed from ATP was about 3.3μmol/g meat constantly during the first 4 days, after that sharply decreased to 1.3μmol/g meat during 16 days in the storage. That of inosine(HxR) which was the product from IMP tended to increase to 1.6μmol/g meat during the first day and then unchanged until the 10 days in the storage, after that it decreased to 0.9μmol/g meat on 16 days of the storage. On the contrary, hypoxanthine (Hx) and xanthine (X) concentrations increased gradually in the storage, to about 0.6 and 0.9μmol/g meat on the 16 days, respectively. The K value was calculated by the following:K (%)=(HxR+Hx)×100/(ATP+ADP+AMP+IMP+HxR+Hx). The K value of 25% in fresh meat increased linearly up to 45% during 10 days of storage.
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