抄録
We investigated the relation between ATP degradation and muscle elasticity of frozen raw tanner crabs with the following results:
(1) When boiled after thawing, muscle fibers decreased in elasticity. This was also seen at an early thawing stage and was related with the rapid degradation of ATP.
(2) The freezing rate did not change the content of ATP and related compounds.
(3) When the meat was stored at -20°C, the levels of ATP and related compounds gradually varied with the period of storage. However, at -30°C, -40°C or -80°C, ATP levels and muscle elasticity remained unchanged.
(4) When the meat was left at 5°C for 25 hr after death, ATP breakdown occurred.
(5) The initial concentration of ATP in muscle is useful as a chemical index of quality.
It is suggested that ATP itself may have some effect on the action of proteolytic enzymes.
