Adenosine monophosphate degradation and inosinic acid accumulation in the shrimp Penaeus japonicus

Adenosine monophosphate degradation and inosinic acid accumulation in the shrimp Penaeus japonicus

Abstract Shrimp muscle contains taste component compounds, such as glutamic acid and inosinic acid (IMP). When both are present, taste intensity increases by fourfold to eightfold compared to that when only glutamic acid is present. Inosinic acid is generated via adenosine triphosphate degradation i...

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Bibliographic Details
Main Authors: Hiroko Seki, Kaori Nakazato, Naoko Hamada-Sato
Format: Article
Language:English
Published: Islamic Azad University​ 2017-02-01
Series:International Aquatic Research
Subjects:
Adenosine
Adenosine monophosphate
Bacteria
Enzyme
Inosinic acid
Shrimp
Online Access:http://link.springer.com/article/10.1007/s40071-017-0154-5

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http://link.springer.com/article/10.1007/s40071-017-0154-5

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