Arya S S, Parihar D B, Vijayaraghavan P K
Nahrung. 1979;23(5):495-9. doi: 10.1002/food.19790230503.
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 reduced the rate of dephosphorylation during curing process. Concentration of free nucleotides and related compounds were very low in commercially prepared accelerated freeze dried meat chunks.
本文报道了用山羊和绵羊制备预煮脱水碎肉过程中游离核苷酸、核苷和碱基的变化。主要变化仅发生在烹饪阶段；脱水过程中的变化相对较小。添加500 ppm水平的乙二胺四乙酸（EDTA）可显著降低腌制过程中的去磷酸化速率。市售的加速冷冻干燥肉块中游离核苷酸和相关化合物的浓度非常低。
