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| | All aspects of measurement and assessment of product quality, factors affecting quality, quality defects, shelf- life, authenticity, properties and composition; mechanisms and measurement of quality loss; quality control and assurance; codes of practice, specifications and standards. | | | |
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|  | | | | Title | A new colorimetric measurement of fish freshness using nucleoside oxidase
( Document )
| | Author(s) / Editor(s) | Isono Y | | Description | Agriculture and Biological Chemistry 54(11) 2827-2832. A simple and rapid colorimetric method for the measurement of the freshness of fish meat was developed using a nucleoside oxidase-catalyzed oxidative coupling reaction. Fish freshness can be expressed by the K1 value according to the following equation 1): K1(%)=100(HxR+Hx)/(IMP+HxR+Hx). To measure the K1 value, hypoxanthine (Hx) and inosine-5'-monophosphate (IMP) were converted to inosine (HxR) by nucleosiide phosphorylase and alkaline phosphatase, respectively, and then HxR was oxidized by nucleoside oxidase in the presence of N-ethyl-N-(2-hydroxy-3-sulfopropyl)-3,5-dimethoxyaniline sodium salt (DAOS) and 4-aminoantipyrine. The amount of colored substance formed was proportional to the amounts of these compounds. One assay was completed within 10 min and good comparative results were obtained between the K1 value from the proposed method and from the HPLC method. A method for measuring HxR, Hx, and IMP ratios was also developed. SPOILAGE FRESHNESS TESTING NUCLEOTIDES | | Keywords | TORLIB | |
| Content Language(s) | English | |
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| Publication Date | 1990 | |
| Source | Agriculture and Biological Chemistry 54(11) 2827-2832 | |
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