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Measurement of Hypoxanthine in Fish as a Method of Assessing Freshness

โœ Scribed by J. SPINELLI; M. EKLUND; D. MIYAUCHI

Book ID
108796956
Publisher
Institute of Food Technologists
Year
1964
Tongue
English
Weight
371 KB
Volume
29
Category
Article
ISSN
0022-1147

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โœ Shen, Lianqing; Yang, Liju; Peng, Tuzhi ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 324 KB ๐Ÿ‘ 2 views

The traditional determination of fish freshness is to detect total volatile basic nitrogen, microbial load or hypoxanthine. These methods are complex and expensive. A hypoxanthine biosensor was constructed by using immobilised xanthine oxidase and a platinum electrode. The enzyme was immobilised on