✦ LIBER ✦

Changes in free nucleotides, nucleosides and bases during Preparation of Pre-Cooked dehydrated minced meats

✍ Scribed by Arya, S. S. ;Parihar, D. B. ;Vijayaraghavan, P. K.

Publisher: John Wiley and Sons
Year: 1979
Tongue: English
Weight: 282 KB
Volume: 23
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19790230503

No coin nor oath required. For personal study only.

✦ Synopsis

Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehydrated minced meats from goat and sheep are reported.

Major changes took place during cooking stage only; the changes during dehydration were relatively minor. Addition of EDTA at 500 ppm level significantly reduced the rate of dephosphorylation during curing process. Concentration of free nucleotides and related compounds were very low in commercially prepared accelerated freeze dried meat chunks.

📜 SIMILAR VOLUMES

Changes in free nucleotides, nucleosides

Changes in free nucleotides, nucleosides and bases during thermal processing of goat and sheep meats. Part I. Effect of temperature

✍ Arya, S. S. ;Parihar, D. B. 📂 Article 📅 1979 🏛 John Wiley and Sons 🌐 English ⚖ 395 KB

Effect of processing temperature on the changes in free nucleotides, nucleosides and bases in goat and sheep meats was investigated. The major changes in nucleotides and related compounds took place during first 30 min of heating and the rates of changes were maximum at 60 degrees C and minimum at 1