Changes in purine content of Tilapia mossambica during storage, heating and drying
2001
Lou, S.N. | Lin, C.D. | Benkmann, R.
The changes in the purine content of tilapia (Tilapia mossambica) during storage, heating and drying were investigated. In tilapia, the combined total content of the uricogenic purines adenine (Ade) and hypoxanthine (Hyp) decreased during storage for 10 wks at -20 degrees C, while the fish were still acceptable. The content of these uricogenic purines in tilapia decreased 46.4% and 24.9% during 40 min boiling and steaming, respectively. However, 16.6% of uricogenic purines were lost in 7 min cooking by microwave, while the decreases were 20.0% and 12.6% for 3h drying at 70 degrees C and 80 degrees C, respectively. These findings suggest that moist heat methods had a greater reducing effect on uricogenic purines in tilapia than dry heat methods. The major decreased purine substances were Hyp-related compounds regardless of whether the tilapia was stored or processed.
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