食品中の核酸成分に関する研究 : (第10報)クルマエビの冷凍における5'-ヌクレオチドの消長

概要

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Change in the amounts of nucleic acid components occurring in Kurumaebi (Penaens japonicus), which had been frozen and stored at -5℃ or -20℃, was investigated by ion exchange chromatography and phosphatase assay. The amount of free nucleotides was measured through the extraction with cold perchloric acid before defrosting. Nucleotides in defrosted Kurumaebi were more than free nucleotides present in the frozen sample.When frozen muscle was held at -5℃, a rapid increase of 5'-AMP was occurred accompanying with decreases of ATP and ADP, within the first 3 days. During the following five days, 5'-AMP decreased slowly and 5'-IMP increased correspondingly. Subsequently, decreases of 5'-IMP and 5'-AMP were observed with the beginning of the increases in inosine and hypoxanthine contents.Held at -20℃, for six months, the decreases in amounts of ATP and ADP were comparatively slow and 5'-AMP was mainly accumulated as decomposed compound.The phosphomonoesterase activities were comparatively stable during the storage at -5℃ or -20℃.We guess that 5'-IMP is formed during freezing and may contribute to the flavor of Kurumaebi.
社団法人日本生物工学会の論文