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Rapid measures of nucleotide dephosphorylation in iced fish muscle. Their value as indices of freshness and of inosine 5′‐monophosphate concentration
Author(s) -
Jones N. R.,
Murray J.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740151005
Subject(s) - dephosphorylation , inosine , nucleotide , inosine monophosphate , chromatography , chemistry , fish <actinopterygii> , fractionation , biochemistry , phosphorylation , biology , phosphatase , adenosine , fishery , gene
Ion‐exchange chromatographic procedures were modified so that non‐phosphorylated derivatives in muscle extracts could be separated rapidly from nucleotide precursors. Separations were effected either by filtration through a resin bed or by the shaking of extracts at appropriate pH with resin. Nucleotide dephosphorylation was calculated from ultra‐violet absorption measurements before and after treatment. The performances of the procedures were compared with that of the fractionation of extracts with barium. The validities of these rapid analyses as indices of absolute nucleotide breakdown, inosine 5′‐monophosphate concentration and freshness, are discussed.