Fish freshness

Raatikainen, O., Reinikainen, V, Minkkinen, R, Ritvanen, T., Muje, R, Pursiainen, J., Hil-tunen, T., Hyvonen, R, von Wright, A., Reinikainen, S.R (2005) Multivariate modelling of fish freshness index based on ion mobility spectrometry measurements. Anal. Chim. Acta 544 128-134. [Pg.354]

Zhao, C.Z., Pan, Y.Z., Ma, L.Z., Tang, Z.N., Zhao, G.L., Wang, L.D. (2002) Assay of fish freshness using trimethylamine vapour probe based on a sensitive membrane on piezoelectric quartz crystal. Sens. Actuators B 81 218-222. [Pg.356]

In addition to analyzing compounds, enzyme sensor has been used to determine the freshness of meats. Xanthine oxidase has been used to determine the levels of xanthine and hypoxanthine that are accumulated from purine degradation during muscle aging so as to monitor fish freshness for a long time. Traditional methods including the automated colorimetric method (54) were time consuming. Jahn et al (55) developed a dipstick test by... [Pg.336]

Immobilized xanthine oxidase with a polarographic electrode (fish freshness) Pegasus Industrial Specialties Ltd., Canada... [Pg.340]

Soluble oxidase with oxygen electrode (fish freshness) Oriental Electric Co. Ltd., Japan... [Pg.340]

H. Okuma and E. Watanabe, Flow system for fish freshness determination based on double multi-enzyme reactor electrodes, Biosens. Bioelectron., 17(5) (2002) 367-372. [Pg.290]

S. Ghosh (Hazra), D. Sarker and T.N. Misra, Development of an am-perometric enzyme electrode biosensor for fish freshness detection, Sens. Actuators B Chem., 53(1-2) (1998) 58-62. [Pg.291]

M. -A. Carsol and M. Mascini, Development of a system with enzyme reactors for the determination of fish freshness, Talanta, 47(2) (1998) 335-342. [Pg.296]

K. Mitsubayashi, Y. Kubotera, K. Yano, Y. Hashimoto, T. Kon, S. Nakakura, Y. Nishi and H. Endo, Trimethylamine biosensor with flavin-containing monooxygenase type 3 (FM03) for fish-freshness analysis, Sens. Actuators B Chem., 103(1-2) (2004) 463-467. [Pg.297]

The determination of the purine-nucleotide metabolites xanthine, hypox-an thine, and inosine by biosensors is of special interest for the estimation of meat or fish freshness. After the death of a fish, adenosine triphosphate (ATP) in the fish tissue is quickly degraded to inosine monophosphate (IMP). Further enzymatic decomposition of IMP leads to the accumulation of hypoxan thine (Hx), which is used as an indicator of fish freshness. To quantify these compounds with biosensors, it is possible to perform amperometric measurements of the generated hydrogen peroxide or the consumed oxygen according to the following enzymatic reactions ... [Pg.97]

Xanthine oxidase cross-linked with glutaraldehyde into cellulose triacetate membranes and attached to a Teflon membrane on an oxygen electrode Hypoxanthine as an indicator of fish freshness [35]... [Pg.215]

Ti02 trimethylamine (fish freshness) thick film [24]... [Pg.377]

Egashira M, Shimizu Y and Takao Y 1990 Trimethylamine sensor based on semiconductive metal oxide for detection of fish freshness Sensors Actuators B 1 108-12... [Pg.396]

Luong and Male (1992) developed a biosensor system to measure the hypoxanthine concentration ratio as an indicator of fish freshness. Hy-poxanthine is the autodegradation product formed from adenosine 5 -triphosphate in fish tissue and is responsible for the bitter off-taste characteristic of fish which has lost its freshness. [Pg.349]

Luong, J. H. T., and Male, K. B. (1992). Development of a new biosensor system for the determination of the hypoxanthine ratio, an indicator of fish freshness. Enzyme Microbiol Technol 14, 125-130. [Pg.362]

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