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An improved automated analysis of hypoxanthine
Author(s) -
BURT J. R.,
MURRAY J.,
STROUD G. D.
Publication year - 1968
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1968.tb01452.x
Subject(s) - autoanalyzer , hypoxanthine , fish <actinopterygii> , chemistry , inosine , acetaldehyde , chromatography , formaldehyde , biochemistry , biology , fishery , enzyme , ethanol
Summary. The level of hypoxanthine in fish muscle is a good indicator of fish quality. Its routine determination can be carried out reliably and quickly with the AutoAnalyzer using a redox indicator dye. Interference from formaldehyde and acetaldehyde in extracts of fish muscle, at concentrations greater than would be expected there, is not significant. Results obtained using this method correlate very well with those from the standard manual enzymatic assay procedure.