Liquid chromatographic examination of the nucleotid composition and of metabolic products in pig muscle and liver
1993
Sawinsky, J. | Halasz, A. | Macsai, G. | Borbiro, G. (Kozp. Elelmiszerip. Kut. Int. (Hungary))
We examined such biochemical changes taking place after slaughtering in the muscular system of pig, which were connected with the nucleotid composition and its metabolic products. For these examinations a liquid chromatographic method of great efficiency was developed, making possible the quantitative measurement of the components. It was stated that IMP considered as flavour inducing nucleotid has an inhomogeneous distribution in the pig. So the lowest IMP content was found in the liver, while the highest one in the pork-chop. Owing to the great enzyme activity of the liver, IMP will be decomposed into inosin and hypoxanthine essentially quicker there, than in the muscular tissue. Considering this statement, when IMP is added to various meat products as a flavour inducing agent, the natural IMP, inosin and hypoxanthine content of the raw material should be observed at all times
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