Abstract
The effects of heating rate and additives on the decomposition of inosinic acid (IMP) in various fleshes during cooking were examined.
1) The rate of IMP-decomposition during cooking varied in different species of flesh, and closely correlated with IMP-decomposing enzyme activity of the flesh.
2) The dependence of IMP-decomposition during cooking on the heating rate, a ratio of IMP-decomposition is flesh cooked at 0.8°C/min to that at 7.5°C/min, varied in different species of flesh, and closely correlated with the denaturation temperature of IMP-decomposing enzyme in flesh.
3) The addition of sucrose suppressed the IMP-decomposition during cooking, but the effect of sodium chloride on the IMP-decomposition varied with the flesh of different species and with the extent of destruction of flesh tissue.
