Premium
Changes in the free amino and other nitrogen compounds in stored beef muscle
Author(s) -
Gardner G. A.,
Stewart D. J.
Publication year - 1966
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.2740171103
Subject(s) - tryptophan , glutamine , chemistry , food science , food spoilage , urea , amino acid , ammonium , glutamic acid , nitrogen , biochemistry , biology , organic chemistry , bacteria , genetics
Changes in the levels of 21 amino compounds, ammonium‐N and urea‐N. during the storage of fresh beef at various temperatures have been investigated. The meats were also subjected to bacteriological analysis. Glutathione and glutamine were found to decrease in the meats during storage, while most other amino‐acids, notably glutamic acid and tryptophan, increased. The increase in glutamic acid appeared to be related to the microbial numbers in the meats. On the other hand, the increase in tryptophan seemed directly related to the time and temperature of storage. There was an initial increase in urea‐N followed by a gradual disappearance of this compound from the stored meats. Ammonium‐N did not rise significantly until the stage of incipient spoilage had been reached.