Nucleotides—A study of their degradation in fish under various conditions and its impact on flavour.

Raja, K. C. M. and Moorjani, M. N. (1971) Nucleotides—A study of their degradation in fish under various conditions and its impact on flavour. Journal of Food Science and Technology (India), 8 (1). pp. 6-9. ISSN 0022-1155

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Abstract

Much work has been carried out during the last few years on the chemistry of nucleotides and their degradation during the storage of post mortem fish tissue of different species under various conditions with the view to correlate the loss in flavour and degradation of 5' nucleotides1. This review pertains only to the role of the flavour enhancing nucleotide, inosine 5' monophosphate (IMP) and related compounds—their formation and the extent of degradation in the post mortem tissues under various conditions. The nucleotide, in which the phosphate grouping is attached to 2' or 3' carbon atom of the sugar moiety, occurs normally in plant kingdom while the animal muscle contains mainly 5' nucleotides.

Item Type:	Article
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Dec 2006
Last Modified:	11 Jun 2019 11:14
URI:	http://ir.cftri.res.in/id/eprint/352

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