Method for determining the freshness of fish and mollusks

Details Method for determining the freshness of fish and mollusks Method for determining the freshness of fish and mollusks

1984-08-22

1987-03-17

Naff, David M.

Chemistry: molecular biology and microbiology

Measuring or testing process involving enzymes or...

Involving transferase

426 56, 426643, 435 21, 435 25, C12Q 148, C12Q 142, C12Q 126

Patent

active

046507523

ABSTRACT:
A rapid, accurate and simple method is disclosed for determining an index of freshness of fish and mollusks. The index of freshness is expressed as the ratio of the combined molar concentration of inosine and hypoxanthine to the total molar concentration of the decomposition products of adenosine triphosphate. Each concentration is determined electrochemically from the amount of hydrogen peroxide produced when a sample extract from fish or mollusks is subjected to the action of certain enzymes. The emzymes used for inosine and hypoxanthine concentration are nucleoside phosphorylase and xanthine oxidase and for the concentration of the decomposition products of adenosine triphosphate are alkaline phosphatase, adenylic acid kinase, AMP deaminase and adenosine deaminase in a crude extract obtained from calf intestine, nucleoside phosphorylase and xanthine oxidase. Sodium azide may be added to the sample extract to inhibit errors in measurement caused by the presence of catalase.

REFERENCES:
patent: 4045296 (1977-08-01), Sternberg
patent: 4247647 (1981-01-01), Barabino et al.

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