Table 1. Comparison of nucleotide-related compounds contents of fresh and frozen-thawed chicken breast meat

Traits (mg/100g)	Fresh	Frozen-thawed
ATP	10.19 ± 0.69^a1)	8.75 ± 0.70^b
ADP	7.86 ± 0.45^a	6.21 ± 0.44^b
AMP	6.61 ± 1.06^b	8.54 ± 0.45^a
IMP	248.31 ± 23.13^a	155.18 ± 11.21^b
Inosine	63.83 ± 9.52^b	96.18 ± 6.22^a
Hypoxanthine	12.68 ± 1.44	15.26 ± 4.67

Data are presented as the mean ± SD and mg/100 g.
Means within same row with different superscript letters differ significantly (p＜0.05).
ATP, 5′-adenosine triphosphate; ADP, 5′-adenosine diphosphate; AMP, 5′’-adenosine monophosphate; IMP, 5′-inosine monophosphate.