Inositol and Free Sugars in Chicken Muscle Post‐Mortem

Abstract

SUMMARY Chicken muscle was analyzed for free sugars using separations by paper chromatography. Inositol, glucose, sedoheptulose, mannose, fructose, rihose, and rihulose were identified. Two other unknown compounds appeared to he arabinose and xylose. Five minor components detected were not identified. The principal free sugars present in chicken muscle immediately postmortem were glucose and fructose. Ribose occurred only in trace amounts. During a 6‐day storage period at ice temperature, glucose levels increased in white muscle from 13‐week‐old pullets and also in both red and white muscle from old hens, but decreased in red muscle from pullets. Red muscle contained more than twice as much free iuositol as white muscle. Inositol, fructose, and ribose increased during storage in the two kinds of muscle in both older and younger birds.

Transcriptome and Volatilome Analysis During Growth of Brochothrix thermosphacta in Food: Role of Food Substrate and Strain Specificity for the Expression of Spoilage Functions

“…The iol gene cluster encodes the transcriptional regulator IolR, the transporter IolT, and the enzymes responsible for catabolism of inositol as a carbon source. This compound is present not only in foods of vegetable origin (Clements and Darnell, 1980), but also in meat (Lilyblade and Peterson, 1962) from which it was first purified (Hoffmann-Ostenhof and Pittner, 1982). Several microorganisms can use myo -inositol as carbon source.…”

Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging.

“…Bodwell et al ( 1965) also reported that total reduced sugars containing glucose-6-phosphate in bovine muscle immediately and 24 h after death are 7.9 and 18.1 pmol/g muscle, respectively. Total reduced sugars in chicken muscle immediately and 24 h after death are also shown to be 5.8 and 15.l pmol/g muscle, respectively (Lilyblade & Peterson, 1962). ldentlfuation of components responsible for the improvement of meat taste We measured the amount of taste components in raw meat and heated soups of meat before and after postmortem aging and clarified the relationship between the amount of taste components and the intensity of the taste in each soup (see Chapter l) (Nishimura et al, 1988b) to identify the components responsible for the improvement of meat taste during aging.…”

Enzyme Activity Levels in Beef: Effect of Postmortem Aging and End‐point Cooking Temperature

“…Optimal eating quality is reached after Z-3 wk of cold storage (Etherington, 1987). During the postmortem aging period meat shows significant alteration in the level of numerous chemical components such as sugars (Lilyblade and Peterson, 1962;Gunther and Schweiger, 1966), organic acids (Bodwell et al, 1965;Gunther and Schweiger, 1966), peptides and free amino acids (McCain et al 1968;Parrish et al, 1969), and metabolites of adenine nucleotide(s) such as adenosine triphosphate, ATP (Dannert and Pearson, 1967;Davidek and Khan, 1967;Tsai et al 1972). Many of the subsequent chemical changes are brought about by enhanced hydrolytic activity.…”