NIPPON SUISAN GAKKAISHI
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
Originals
The change of ATP and its related compounds of the Penaeus vannamei muscle and effect of the sense of taste
NORIKI KOYAMAMASAHITO MATSUKAWAMASAHIKO SHIMADARYOICHI SATO
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Keywords: IMP
JOURNAL FREE ACCESS

2008 Volume 74 Issue 6 Pages 1068-1074

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Abstract

  Frozen vannamei prawn (VAN), penaeus vannamei, was stored at temperatures from 0 to 55°C after thawing, and the changes in compounds related to ATP in the muscle were examined.
   As a result, AMP decreased and IMP and (HxR+Hx) accumulated with almost the same ratio when stored at less than 10°C or 55°C. On the other hand, IMP accumulated more than HxR+Hx when stored at 20°C-40°C, and IMP reached up to 70%.
   After live VAN were killed in ice and the muscles stored at 7°C and 22°C, the accumulation of IMP at 22°C was more than that at 7°C. The umami taste of the prawn stored at 22°C was strengthened intentionally. However, the free amino acids were almost unchanged during storage.

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© 2008 by The Japanese Society of Fisheries Science
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