Ascertainment of the concentration of hypoxanthine in frozen meat of chicken

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: [email protected] 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.