Adenosine Triphosphate and Adenylate Energy Charge in Ready-to-Eat Food
Georgii Konoplev, Alar Sünter, Artur I. Kuznetsov, Piret Raudsepp, Tõnu Püssa, Lauri Toom, Linda Rusalepp, Dea Anton, Oksana V. Stepanova, Daniil Lyalin, Liubov Abramova, Andrey Kozin, Oksana S. Stepanova, Aleksandr Frorip, Mati Roasto
TL;DR
This study examines how thermal processing and cold storage affect nucleotide content in ready-to-eat meat and fish food, revealing new insights into dietary nucleotide preservation.
Contribution
The study reveals a new phenomenon of adenylate nucleotide reappearance after thermal processing, impacting food freshness assessment.
Findings
Heating at temperatures above 65°C releases intracellular nucleotides into free form during food processing.
Cold storage does not significantly change free nucleotide concentrations in processed ready-to-eat foods.
Adenylate energy charge (AEC) values in processed foods show a distinct range compared to raw samples.
Abstract
It is commonly accepted that dietary nucleotides should be considered as essential nutrients originating mainly but not exclusively from meat and fish dishes. Most research in food science related to nutrition nucleotides is focused on raw products, while the effects of thermal processing of ready-to-eat food on nucleotide content are largely overlooked by the scientific community. The aim of this study is to investigate the impact of thermal processing and cold storage on the content of dietary nucleotides in freshly prepared and canned ready-to-eat meat and fish food. The concentrations of ATP, ADP, AMP, IMP, Ino, and Hx were determined using NMR, HPLC, FPMLC, and ATP bioluminescence analytical techniques; freshness indices K and K1 and adenylate energy charge (AEC) values were estimated to assess the freshness status and confirm a newly unveiled phenomenon of the reappearance of…
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Taxonomy
TopicsMeat and Animal Product Quality · Protein Hydrolysis and Bioactive Peptides · Advanced Chemical Sensor Technologies