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Effect of Hypoxanthine on the Flavor of Fresh and Stored Low‐Dose‐Irradiated Petrale Sole Fillets
Author(s) -
SPINELLI JOHN
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01887.x
Subject(s) - hypoxanthine , flavor , chemistry , food science , irradiation , fish <actinopterygii> , gamma irradiation , aqueous solution , biology , biochemistry , fishery , organic chemistry , physics , nuclear physics , enzyme
SUMMARY Dilute aqueous solutions of hypoxanthine were found to he predominantly hitter. Triangle tests showed, however, that the addition of hypoxanthine to fresh and stored low‐dose irradiated petrale sole containing less than 10 6 bacteria per gram did not alter flavor. Flavor alteration due to added hypoxanthine was detectable in the irradiated fish only when the total bacterial counts exceeded 10 6 .