Inosinic

Formation and degradation of inosinic acids in meats.

EPA, eicosapentaenoic acid; DHA, docosahexaenoic acid; FAA, free amino acids; TMAO, trimethylamine oxide; RW, raw meat; RL, raw liver; SM, steamed meat; BM, boiled meat; SL, steamed liver; FL, fried liver; SLW, steamed liver water; FLW, fried liver water; SLS, the soup prepared by SL and meat; FLS, the soup prepared by FL and meat; PCA, perchoric acid; TMA, trimethylamine; TCA, trichloroacetic acid; ADP, adenosine diphosphate; AMP, adenosine; GMP, guanylic monophosphate; HxR, hypoxanthine ribonucleoside; IMP, inosinic monophosphate; Adr, adrenaline; Hx, hypoxanthine.

On the other hand, with 4% of sodium chloride, the food conversion factor decreases, the weight increases, the protein content increases, there is more quantity of inosinic acid and sodium in the muscle that improves the quality of the shrimp meat (Zhou et al., 2012).

Ice aging brings out the level of umami, the inosinic acid.

In addition, greater (P < 0.05) inosinic acid content was observed in T-1.

Umami is a taste associated with substances such as monosodium glutamate and inosinic acid.

The polyribonucleotides can be made of inosinic acid (poly I), cytidilic acid (poly C), adenylic acid (poly A) or uridylic acid (poly U).

[USPRwire, Fri Sep 28 2018] Inosinic acid is a purine nucleotides which has one phosphate group esterified to the sugar moiety and hypoxanthine as the base.

A study of the mechanism of umami sensation revealed that water-soluble inosine-5'monophosphate, or inosinic acid, could enhance the umami sensation of glutamic acid [10].

Inosinic acid, or inosine-5'monophosphate (IMP), is a nucleotide that has been shown to enhance the umami intensity of glutamic acid [7].

Role of taste active components, glutamic acid, 5- inosinic acid and potassium ion in taste of chicken meat extract.

Then, the flesh color (lightness, [L.sup.*]; redness, [a.sup.*]; yellowness, [b.sup.*]), pH, tenderness, cooking loss, drip loss, hardness, elasticity, cohesion, and resilience, and concentrations of inosinic acid, fatty acid, and amino acid were determined.