Immobilized enzyme method to assess fish quality

Details Immobilized enzyme method to assess fish quality Immobilized enzyme method to assess fish quality

1976-07-26

1978-08-08

Naff, David M.

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

195 63, 195 68, 1951035R, 195127, 422 55, 426231, 426643, G01N 3312, A22C 2500, C07G 702

Patent

active

041058003

ABSTRACT:
This invention relates to a process and article of manufacture useful for quickly and easily assessing the quality of fish intended for human consumption. An enzyme and a dye are first fixed on a carrier. The treated carrier then changes color upon contact with fish in the presence of moisture. The resulting color of the treated carrier has been found to be a sensitive and reliable indicator of fish quality.

REFERENCES:
patent: 2609275 (1952-09-01), Golding
patent: 2626855 (1953-01-01), Hand
patent: 3183173 (1965-05-01), Oakes
patent: 3413198 (1968-11-01), Deutsch
patent: 3964870 (1976-06-01), Tiedemann et al.
Beuchat, L. R., Hypoxanthine Measurement in Assessing Freshness of Chilled Channel Catfish, J. Agr. Food Chem., vol. 21, No. 3, 1973, pp. 453-455.

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