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Estimation of Inosinic Acid in Chicken Muscle and Its Formation and Degradation During Post‐mortem Aging
Author(s) -
DAVIDEK J.,
KHAN A. W.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01282.x
Subject(s) - rigor mortis , chemistry , biochemistry , chromatography
SUMMARY— A routine method for the extraction, chromatographic separation and ultraviolet spectrophotometric assay of ribonucleotides and their derivatives in chicken muscle was developed to study changes in ribonucleotide content of chicken muscle from the moment of death until tenderness changes are essentially complete. In this method, the mean error of duplicate analyses was ±2%, and recoveries were within ±6% of amounts added. Results indicated that the formation of inosinic acid occurred as a result of breakdown of adenosine triphosphate during the period of time between slaughter and onset of rigor‐mortis. During prolonged aging (over 24 hr) or aging in slush ice (compared to aging in drained crushed ice), the Inosinic acid content of muscle decreased. Inosinic acid content of breast muscle was higher than leg muscle and increased in both muscles with the age of the birds.