Abstract
Previous studies suggested that the water-soluble matters have the relation to taste and flavor of meats. Changes in amounts of water-soluble nitrogen, amino acids and their related compounds, carbohydrates, and phosphorus in chicken muscle during frozen storage were followed for 149 days.
The raw grinded chicken breast muscle was stored in a deep freezer at-18°--20°C. Sample solutions of the muscle were prepared by R.L. Macy's method on 0, 37, 63, and 149 days of frozen storage. The amount of total nitrogen did not change but that of amino nitrogen became 5.5 times as much as the initial amount after 149 days storage. Increases in amounts of anserine and carnosine among amino acids and their related compounds were most remarkable. Especially, the amount of anserine became 5.3 times as much as the initial amount after 149 days storage.
The amount of total ribose increased throughout the period, although, amounts of total carbohydrates, reducing sugars, and glucose reached maximum on 63 days storage and decreased thereafter.
