Excerpt from Inhibition of Flesh Browning and Skin Color Fading in Frozen Fillets of Yelloweye Snapper (Lutjanus Vivanus)
The test pack of red snapper was stored in a - 10 F C) freezer. At the slightly warmer storage temperature of - 18 C, the nucleotide imp (inosine monophosphate) in frozen swordfish steaks is degraded at the rate of only amoles per gram per week. Imp degrades at the rate of amoles per gram per week at - 8 C (dyer and Hiltz, This type of degradation results in a change in the free and bound ribose content of fish ﬂesh. According to Dyer et dl. No sig nificant change in content of imp, inosine, and hypoxanthine in the ordinary muscle of fast frozen swordfish steaks occurs during freezing and frozen storage at - 26 C for a period of from 4 to 5 months. Therefore, at the tem perature at which this pack was stored (ap proximately - 26 C), no changes in free and bound ribose due to enzymatic degradation of nucleotides and nucleosides should have oc curred. Consequently, the progress of brown ing in the frozen snapper ﬂesh can be followed by analyzing the ﬂesh for free and total ribose.
As browning progresses in frozen snapper ﬂesh, the amount of free ribose decreases due to a reaction between ribose and a free amino acid or the amino group of a protein; this re action is the first of a series of complicated reactions which occur in the browning process.
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