Ascertainment of the concentration of hypoxanthine in frozen meat of chicken

  • Robson Lopes de Abreu
  • Ronoel Luiz de Oliveira Godoy
  • Sidney Pacheco
  • Valéria Lisboa Pereira
  • Natália Lima Garcia Salgado
Keywords: Hypoxanthine, concendtration, chicken meat

Abstract

ABSTRACT. Abreu R.L., Godoy R.L.O., Pacheco S., Pereira V.L. & Salgado N.L.G. [Ascertainment of the concentration of hypoxanthine in frozen meat of chicken.] Averiguação da concentração de hipoxantina em carne congelada de frango. Revista Brasileira de Medicina Veterinária, 37(1):52-54, 2015. Departamento de Epidemiologia e Saúde Pública, Instituto de Veterinária, Universidade Federal Rural do Rio de Janeiro, BR 465, km 7, Seropédica, RJ 23890-000, Brasil. E-mail: robsonlopesabreu@uol.com.br The objective of this study was to ascertain the concentration of hypoxanthine of the product “Cut Frozen Chicken (drumsticks)” from the SIF 2423, by the method of high performance liquid chromatography (HPLC) with ultraviolet detection. The sample presented 284µg.g-1 (2.08µmols.g-1) of hypoxanthine, showing that reached the optimal maturation in terms of sensory, which occurs when concentration of hypoxanthine reaches 1.5 to 2.0 µmols.g-1 of meat. This was a consequence of the high concentration of triphosphate of adenosine (ATP) present in the sample due to cuts in question are energy storage.

Published
2015-03-19
How to Cite
de Abreu, R. L., Godoy, R. L. de O., Pacheco, S., Pereira, V. L., & Salgado, N. L. G. (2015). Ascertainment of the concentration of hypoxanthine in frozen meat of chicken. Brazilian Journal of Veterinary Medicine, 37(1), 52-54. Retrieved from http://rbmv.org/index.php/BJVM/article/view/344

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