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

✍ Scribed by Arya, S. S. ;Parihar, D. B.

Publisher: John Wiley and Sons
Year: 1979
Tongue: English
Weight: 395 KB
Volume: 23
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19790230102

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✦ Synopsis

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 100 degrees C. At 120 degrees C, thermal degradation of inosinic acid proceeds at significant rates but below 100 degrees C major changes are brought about by phosphomonoesterases (5'-mononucleotidases) during initial stages of heating.

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

✍ Arya, S. S. ;Parihar, D. B. ;Vijayaraghavan, P. K. 📂 Article 📅 1979 🏛 John Wiley and Sons 🌐 English ⚖ 282 KB

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 red