Effect of water activity and temperature on degradation of 5'-inosine monophosphate in a meat model system.

Kavitha, S. and Modi, V. K. (2007) Effect of water activity and temperature on degradation of 5'-inosine monophosphate in a meat model system. LWT - Food Science and Technology, 40 (7). pp. 1280-1286.

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Abstract

The influence of water activity (aw) (0.7, 0.8 and 0.9) and temperature (80 and 120C) on the degradation of meat flavour precursor inosine monophosphate (IMP) was studied in a meat fibre model system. Breast and leg muscle from Indian domesticated layer chicken (Gallus gallus) were washed repeatedly with 0.1 mol/l phosphate buffer of pH 6 to obtain pigment free and with minimum content of natural IMP in muscle fibre. The freeze-dried breast and leg meat fibre had a protein content of 86.5 0.48% and 85.6 0.50%, respectively. The IMP contents (mg/100 g) of leg muscle fibre (7.3 0.60) was higher (P <less than or equal to>0.05) than in the breast meat fibre (5.1 1.20). The degradation of IMP was temperature-dependent (P <less than or equal to>0.05) in both types of meat fibre systems. In the samples of aw 0.8, the IMP degradation in breast meat fibre system was lower (P <less than or equal to>0.05) than in aw at 0.7 and 0.9 samples, when treated at 80C, whereas, there was no significant difference (P >0.05) in the degradation of IMP at aw 0.7 and 0.9 when heated at 120C. The degradation of IMP in leg meat fibre model system at higher aw (0.9) was more (P <less than or equal to>0.05) as compared to lower aw (0.7 and 0.8) at 80C, while the samples treated at 120C, the degradation of IMP at aw 0.8 and 0.9 was more (P <less than or equal to>0.05) than at aw 0.7. All rights reserved, Elsevier.

Item Type:	Article
Uncontrolled Keywords:	CHICKEN-MEAT; DECOMPOSITION-; NUCLEOTIDES-; TEMPERATURE-; WATER-ACTIVITY; AW-; DEGRADATION-; IMP-; TEMP.-
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Aug 2008 11:14
Last Modified:	22 Dec 2016 12:59
URI:	http://ir.cftri.res.in/id/eprint/8057

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