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Bacterial and Autolytic Changes in Water Retention and Adenosine Nucleotides of Cod Mince
Author(s) -
MUYONGA J.H.,
REGENSTEIN J.M.
Publication year - 1997
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.1365-2621.1997.tb12230.x
Subject(s) - hypoxanthine , inosine , chemistry , adenosine , nucleotide , bacteria , food science , biochemistry , chromatography , biology , enzyme , genetics , gene
Water uptake ability (WUA), expressible moisture (EM), hypoxanthine (Hx), and inosine (HxR) were monitored in cod mince stored at 0, −2, −3°C, with or without bacterial inactivation using NaOCl. Hx and HxR increased (p < 0.05) in all samples during the first 9‐10 days. Bacterial inactivation reduced Hx and HxR build up. Beyond day 10, Hx and HxR decreased in all samples. The decrease was slower in samples in which bacterial had been inactivated. Bacterial inactivation deterred WUA increases and EM decrease.