Quantitative extraction of nucleotides from frozen muscle samples of Atlantic salmon (Salmo salar) and rainbow trout (Onchorhynchus mykiss): Effects of time taken to sample and extraction method

P M Thomas; H A Bremner; N W Pankhurst

doi:10.1111/j.1745-4514.2000.tb00691.x

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Quantitative extraction of nucleotides from frozen muscle samples of Atlantic salmon (Salmo salar) and rainbow trout (Onchorhynchus mykiss): Effects of time taken to sample and extraction method

Journal article

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Quantitative extraction of nucleotides from frozen muscle samples of Atlantic salmon (Salmo salar) and rainbow trout (Onchorhynchus mykiss): Effects of time taken to sample and extraction method

P M Thomas, H A Bremner and N W Pankhurst

Journal of Food Biochemistry, Vol.24(2), pp.147-159

2000

DOI: https://doi.org/10.1111/j.1745-4514.2000.tb00691.x

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Abstract

Food Sciences

Muscle excised from the dorsal flank of Atlantic salmon and rainbow trout at death and up to 120 min postmortem (P.M.) was frozen in liquid N2 and stored at -8OC. Following acid extraction, on ice (method I), or dry ice (method 2) samples were anaijzed for cyclic nucleotides to determine the effect of time to sample, and extraction method. There was no pattern of change in nucleotide profile in either species up to 10 min P.M. At 120 min P.M., Atlantic salmon muscle extracted by method 2 had a higher IMP concentration than at any other time but there was nodifference in adenylates. Ignoring time taken to sample, method 2 resulted in higher adenylate and lower IMP concentration than method I . These results indicate that method 2 is most effective in obtaining realistic nucleotideconcentrations from fish muscle because it maintains the tissue temperature below the critical freeze zone, (-0.8 to -5C) prior to enzyme inactivation.

Details

Title: Quantitative extraction of nucleotides from frozen muscle samples of Atlantic salmon (Salmo salar) and rainbow trout (Onchorhynchus mykiss): Effects of time taken to sample and extraction method
Authors: P M Thomas (Author) - University of Tasmania
H A Bremner (Author) - Technical University of Denmark, Denmark
N W Pankhurst (Author) - University of Tasmania
Publication details: Journal of Food Biochemistry, Vol.24(2), pp.147-159
Publisher: Wiley-Blackwell Publishing Inc.
Date published: 2000
DOI: 10.1111/j.1745-4514.2000.tb00691.x
ISSN: 0145-8884
Organisation Unit: University of the Sunshine Coast, Queensland
Language: English
Record Identifier: 99450304402621
Output Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Web Of Science research areas: Biochemistry & Molecular Biology; Food Science & Technology