Effect of Stewing on Purine Content of Broiler Tissues | Zendy

YOUNG LOUIS L. | Zendy

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Effect of Stewing on Purine Content of Broiler Tissues

Author(s) -

YOUNG LOUIS L.

Publication year - 1983

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.1365-2621.1983.tb14868.x

Subject(s) - hypoxanthine , broiler , chemistry , purine metabolism , purine , guanine , food science , biochemistry , extraction (chemistry) , raw material , chromatography , enzyme , organic chemistry , nucleotide , gene

The purine content of raw and stewed broiler tissues was evaluated. Stewed breast had slightly more adenine and stewed thigh had slightly more guanine than their raw counterparts. The analyses indicated that all of the purines were considerably higher in cooked skin than in raw skin. This obsrevation seems to be the result of extraction of other nitrogenous components (possibly collagen) from the skin. Hypoxanthine was the only purine which was studied that was extracted from the tissues in large amounts.

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