DEGRADATION OF ADENINE NUCLEOTIDES IN THE MUSCLE OF THE DUNGENESS CRAB (CANCER MAGISTER) AND KING CRAB (PARALITHODES CAMTSCHATICA) DURING STORAGE AND COOKING

Abstract

The adenine nucleotide content of king and Dungeness crab was determined on muscle before and after storage and on heat-processed or cooked crab meat. As a result of both storage and heat processing, adenosine triphosphate (ATP) and adenosine diphosphate (ADP) are degraded to adenosine monophosphate (AMP) and inosine and hypoxanthine. Only small amounts of inosine monophosphate (IMP) are found in cooked crabmeat. Flavor evaluation of IMP-treated king crab showed that IMP plays only a minor role in the flavor of crab.