Studies on Nucleic Acid Related Substances in Canned Foods

Part I. Determination of the nucleic acid-related subStances in fish muscle

Abstract

The relation between the composition of compounds induced from ATP and the freshness of raw fish was investigated. For the analyses of hypoxanthine, Hyp and IMP by using 5'-nucleotidase, nucleoside phosphorylase and xanthine oxidase were employed. The assay method was based on the separation of adenine, hypoxanthine, adenosine, inosine and nucleotides with ion exchage resin (Dowex 1×2 chloride type). The analysis of these substances in Canned fishes can be adopted as an index of their quality.