Detection of fish spoilage by colorimetry

Details Detection of fish spoilage by colorimetry Detection of fish spoilage by colorimetry

1997-02-21

1998-04-28

Leary, Louise

Chemistry: molecular biology and microbiology

Measuring or testing process involving enzymes or...

Involving viable micro-organism

435 4, 435 29, 435 30, 435 31, 435 32, 435 39, 435874, 435875, 435876, 435877, C12Q 104, C12Q 100, C12Q 102

Patent

active

057443211

ABSTRACT:
A rapid, on-site method for indicating the degree of spoilage, if any, of finfish by the level of bacteria present therein. A small quantity of flesh is cut from a representative fish and kneaded in a bacterial nutrient broth to extract any bacteria present. A triphenyl tetrazolium dye is added as an indicator reagent, followed by an anionic surfactant and a lower alkyl alcohol. The developed color, if any, is compared to a control color chart representative of acceptable and unsatisfactory degrees of bacterial contamination or spoilage.

REFERENCES:
patent: 5053339 (1991-10-01), Patel
patent: 5411666 (1995-05-01), Hollis et al.
patent: 5643571 (1997-07-01), Sin et al.
"The Use of Tetrazolium Sals For Assessing The Quality of Iced White Fish", Shewan et al., J. Sci. Food Agric., vol. 3, pp. 222 to 226, (Apr. 1957).

Affiliated with

Also associated with

Rating

Detection of fish spoilage by colorimetry does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Detection of fish spoilage by colorimetry, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Detection of fish spoilage by colorimetry will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1531058