Premium
Purine Content in Grass Shrimp during Storage as Related to Freshness
Author(s) -
LOU SHYINENG
Publication year - 1998
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.1365-2621.1998.tb15760.x
Subject(s) - shrimp , hypoxanthine , penaeus monodon , chemistry , zoology , penaeus , food science , biology , fishery , biochemistry , enzyme
In grass shrimp ( Penaeus monodon ), the combined total content of the uricogenic bases adenine (Ade) and hypoxanthine (Hyp) decreased gradually during storage. Whether stored at 5°C or at room temperature (22°C), a negative regression of log Ade and a positive regression of the Kp value (Hyp/Ade) were observed. Volatile basic nitrogen (VBN) increased during storage at 5°C and 22°C. Correlations between the content of log Ade and VBN at 5°C and 22°C were –0.9248 (p<0.01) and –0.8139 (p<0.05, while those between the Kp value and VBN were 0.9557 (p<0.001) and 0.8197 (p<0.05), respectively. At the point where the shrimp would remain acceptable, the upper limits of Kp were 1.42 and 1.29 for storage at 5°C and 22°C, respectively; the corresponding lower limits of Ade were 18.72 and 20.42 μmole/g dry wt.