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INOSINE MONOPHOSPHATE (IMP) DEGRADATION IN REFRIGERATED AND FROZEN HAKE (MERLUCCIUS GAYI GAYI, GUI-CHENOT) AND ITS RELATION WITH SENSORIAL QUALITY.

[In Spanish. / En espagnol.]

Author(s) : DONDERO M. L., CLAVERIA M. V., FAUNDEZ N.

Type of article: Article

Summary

DURING ICED STORAGE [274 + OR -1 K (1 + OR -1 DEG C)], SAMPLES WERE REJECTED BY THE TASTE PANEL AFTER 13 DAYS (IMP 1.22 MICROMOLES/G ; HYPOXANTINE (HX) 2.45 MICROMOLES/G). IMP DEGRADATION WAS COMPLETED AFTER 30 DAYS, WHEN HX LEVEL WAS 5.44 MICROMOLES/G. FROZEN SAMPLES [256 + OR -1 K (-17 + OR -1 DEG C)] WERE REJECTED AFTER 5 MONTHS STORAGE (HX 0.25 MICROMOLES/G). IMP DEPHOSPHORYLATION WAS NOT COMPLETED AFTER 6 MONTHS FROZEN STORAGE (IMP 3.86 MICROMOLES/G ; HX 0.59 MICROMOLES/G). A POSITIVE CORRELATION WAS FOUND BETWEEN SENSORIAL QUALITY AND NUCLEOTIDE DEGRADATION (IMP AND HX LEVELS) ONLY WITH SAMPLES STORED AT 274 + OR -1 K.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1983-0576
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 22 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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