The effects of phosphatase treatment of yellowtail Seriola quinqueradiata muscle extracts and the subsequent addition of inosine 5'-monophosphate (IMP) were investigated to elucidate the role of IMP as a flavor substance in fish meat. The treatment of extracts from the fresh white muscle with acid phosphatase resulted in a remarkable decline of flavor intensity (umani, thickness, sourness, fresh fish flavor, and overall taste quality). IMP added back to the enzyme-treated extracts restored the flavor intensity, depending on the concentrations. There was a slight increase in umami intensity at 0.125μmol/ml of IMP and in thickness intensity together with the umami at 0.25μmol/ml. The addition of IMP at 0.5μmol/ml resulted in significant recoveries of all flavor attributes. When 2μmol/ml of IMP was added, the extract showed the maximum flavor intensity; higher levels of IMP did not enhance the intensity any more.
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Murata et al. (1989) studied this question.