Measurement of Hypoxanthine in Fish as a Method of Assessing Freshness
Authors:
- 1 November 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (6) , 710-714
Abstract
SUMMARY: The hypoxanthine contents of fresh fillets taken from three species of fish in Pacific Northwest waters were found to he almost zero, and increased at a fairly uniform rate during the first 8‐10 days of storage in melting ice. The hypoxanthine content reached maximum values in about 8‐10 days. Total nucleotides reached a minimum in about 6‐8 days. Fillets stored at −20°F showed practically no change in hypoxanthine content during four, months of storage. Hypoxanthine can be rapidly measured and the data can be used to judge the length of time fish has been held in storage.Keywords
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