Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehdyrated minced meats

Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehdyrated minced meats

Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehydrated minced meats from goat and sheep are reported. Major changes took place during cooking stage only; the changes during dehydration were relatively minor. Addition of EDTA at 500 ppm level significantly redu...

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Veröffentlicht in:Die Nahrung 1979, Vol.23 (5), p.495-499
Hauptverfasser: Arya, S S, Parihar, D B, Vijayaraghavan, P K
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Cooking
Food Handling
Food Preservation
Freeze Drying
Goats
India
Meat - analysis
Nucleosides - analysis
Nucleotides - analysis
Purines - analysis
Sheep
Uracil - analysis
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Zusammenfassung:Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehydrated minced meats from goat and sheep are reported. Major changes took place during cooking stage only; the changes during dehydration were relatively minor. Addition of EDTA at 500 ppm level significantly reduced the rate of dephosphorylation during curing process. Concentration of free nucleotides and related compounds were very low in commercially prepared accelerated freeze dried meat chunks.
ISSN:0027-769X