氷蔵中のヒラメ筋肉ヌクレオチド関連物質の消長と鮮度との関係

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Changes of nucleotides and their related compounds in plaice muscle during ice storage were studied with particular reference to the freshness of the fish muscle. The fish was stored at 0°C immediately after being killed and samples of muscle were taken at intervals of 1 to 2 days, extracted with perchloric acid. The extracts were chromato-graphed on Dowex 1×8, and ATP, ADP, AMP, IMP, HXR and HX were determined by measuring their extinction at 260mμ. During the first 4 days of storage a rapid decrease of ATP+ADP corresponded to a rapid increase of IMP. During the following five days IMP decreased slowly, and HXR+HX slowly increased correspondingly. Subsequently, a rapid decrease of IMP and a corresponding in-crease of HXR+HX began. (Figs. 1, 2 and 3.). As the indicative for the freshness of fish, two coefficients K1 and K2, which are the ratios of E260 of HXR+HX and E260 of AMP+IMP to the total E260 of the acid-soluble fraction (non-nucleotide substances excluded), respectively, were proposed. (Fig. 4.) Furthermore, as a trial of practical estimation of freshness using the above K1 and K2 values, a diagram with a rectangular co-ordinates was devised, on which the dots obtained from K1 and K2 values migrate clockwise with the lowering of freshness. Freshness will be able to be judged by knowing in which quardrant a dot is located. (Fig. 5.)
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