1983 Volume 30 Issue 3 Pages 151-154
A simple, rapid method has been developed for determining adenosine triphosphate (ATP), adenosine diphosphate, adenosine monophosphate, inosinic acid (IMP), inosine, and hypoxanthine in chicken muscle. The determination was carried out by high performance liquid chromatography using a ultraviolet monitor. In this method, average recovery values added to chicken muscle were in the range of 93.5-100.5%. Samples were obtained from "Yamato" and "Broiler" type chickens that were raised in the experiment station. The results indicated that IMP distributed in breast, thigh, and neck muscles, whereas it was not found in skin and edible viscera. IMP content increased according to the age of the birds. At higher temperature, IMP quickly decreased and K value obtained by quantitative changes of ATP related substances increased contrary to IMP. However, IMP and K value did not change significantly for a month at -15°C. An investigation of the changes of IMP and K value by cooking revealed that IMP cotent markedly decreased by boiling and K value slightly increased by frying.
