title: [Change in ribose levels in the meat of stored carp].
abstract: To study the changes in ribose levels in carp meat during storage, total ribose soluble in acids was determined, ribose precipitating by barium hydroxide (free ribose), the ratio of these two values, and determination from the alkaline extract of zinc sulphate was also used. Already in freshly suffocated carp relatively high levels of acid-soluble ribose were found as well as free ribose. The even increase of pentose in the alkaline extract of zinc sulphate allows to use the procedure for the evaluation of carp meat loss of freshness during storage; the limiting value for inedible carp meat is the content greater than 10 mumol per kg.
mesh_terms: D000818:Animals; D002347:Carps; D003530:Cyprinidae; D005519:Food Preservation; D008460:Meat / Q000032:analysis*; D012266:Ribose / Q000032:analysis*
chemical_list: D012266:Ribose
vernacular_title: Zmĕna hladin ribózy v mase skladovaných kaprů.