Inosine Monophosphate and Hypoxanthine as Indices of Quality of Shrimp (Penaeus Merguensis)
- 1 July 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (4) , 1125-1127
- https://doi.org/10.1111/j.1365-2621.1981.tb03006.x
Abstract
Changes in inosine‐monophosphate (IMP) and hypoxanthine (Hx) concentrations in shrimp muscle stored in ice for up to 20 days were correlated with taste panel evaluations of the sensory quality. A good correlation exists between IMP concentrations and flavor as well as total sensory scores. Absence of IMP in shrimp muscle and values of 2 micromole Hx, and over, per gram of shrimp muscle indicate doubtful quality. Measurement of Hx shows potential value as an index in assessing quality of ice‐stored shrimp.Keywords
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