Nucleotides and Related Compounds in Canned Shrimp

Preliminary findings indicate that, although inosine-5′-monophosphate (IMP) has been reported to be fairly heat-stable, only 40% of IMP, 33.5% of adenosine-5′-monophosphate (AMP), and 25% of hypoxanthine remain in canned shrimp. Heat destruction can account for the reduced levels except for hypoxanthine. IMP predominates over AMP in Indian shrimp (Metapenaeus dobsoni), and hypoxanthine is also prominent in fresh shrimp. A significant reduction apparently occurs in the level of flavour components in canned shrimp. Small amounts of adenosine were detected in canned commercial samples.