Changes in Umami-Enhancing Nucleotides in White Mullet (Ophiocephalus argus var. Kimnra) Meat Stored at Ice Temperature

The aim of this study was to investigate the effect of ice-temperature (IT) storage on the umami-enhancing nucleotide content in white mullet (Ophiocephalus argus var. Kimnra) meat. White mullet dorsal muscle was used as the raw material, and 4 ◦C chilled storage was used as a reference. After determining the ice temperature (−0.6 ◦C) of the dorsal muscle, the effect of IT storage on its umami-enhancing nucleotides was investigated. The umami nucleotide levels, physicochemical properties (pH,...