Thermal stabilities of inosine monophosphate-degrading enzymes in several fish muscles

Figures & data

Table 1. Details of the processed fish products investigated in this study.

No.	Fish species	Storage period^b	K-value (%)
1	Club mackerel	–	67.2
2	Half-smooth golden pufferfish	+	82.5
3	Tilefish	–	61.3
4	Yellow croaker	–	46.4
5	Blackthroat seaperch	+	86.6
6	Brown barracuda	–	33.7
7	Japanese Spanish mackerel	–	49.5
8	Japanese jack mackerel-1	–	73.0
9	Japanese jack mackerel-2	*	53.5
10	Japanese armorhead	–	47.1
11	Golden threadfin bream	–	54.0
12	Okhotsk atka mackerel	+	92.3
13	Bensasi goatfish	–	89.1
14	Righteye flounder	–	90.1
15	Flathead	–	70.5
16	Chicken grunt	–	83.3
17	Japanese sardine	*	63.6
18^a	Skipjack tuna	–	27.2

^aThe products was boiled and half-dried product

^bThe products processed in the morning show asterisk (*), preserved for long period show plus (+), unkown of storage period show bar (-).

Figure 1. The ratios of ATP-related compounds in various dried and salted fish and fushi products. The sample numbers are listed in.Table 1

Figure 2. IMP contents in various half-dried fish and fushi products. The sample numbers are listed in.Table 1

Figure 3. Changes in the IMP ratios of half-dried Japanese jack mackerel products during storage for 7 days at 5°C.

Figure 4. Changes in the IMP ratios of water extracts of club mackerel (A), Atlantic bluefin tuna (B), Japanese jack mackerel (C), fine-patterned puffer (D), and half-smooth golden pufferfish (E) stored for seven days.