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

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Abstract

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

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