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Measurement of hypoxanthine concentration in canned herring as an index of the freshness of the raw material, with a comment on flavour relations
Author(s) -
Hughes R. B.,
Jones N. R.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170911
Subject(s) - hypoxanthine , herring , flavour , food science , chemistry , purine , raw material , fish <actinopterygii> , fishery , biochemistry , organic chemistry , biology , enzyme
Hypoxanthine concentration in skeletal muscle increases during the storage of raw herring at 7–12° or in ice.No futher increase occurs during canning and subsequent short‐term storage. Consequently, the concentration of the purine in the canned material affords an index of the quality of the fish at processing. Relative differences in hypoxanthine concentration at points of inedibility are discussed in relation to current flavour theory.