Very Rapid Accumulation of Hypoxanthine in the Muscle of Redfish Stored in Ice
- 1 April 1968
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 25 (4) , 817-821
- https://doi.org/10.1139/f68-074
Abstract
Maximum hypoxanthine [Hx] in many species of fish is reached after the point of inedibility whereas the autolytic enzyme dephosphorylation of IMP and Hx production were rapidly completed in redfish in 4 days, several days before the point of inedibility. It is important to establish the rate of nucleotide catabolism in untried species before applying the Hx test as an index of freshness or quality.This publication has 3 references indexed in Scilit:
- Vitamin A Supplements and Hypoxanthine‐Uric Acid and Nucleotide Content of Selected Beef MusclesJournal of Food Science, 1967
- Measurement of Hypoxanthine in Fish as a Method of Assessing FreshnessJournal of Food Science, 1964
- Nucleotide Degradation in the Muscle of Iced Haddock (Gadus aeglefinus), Lemon Sole (Pleuronectes microcephalus), and Plaice (Pleuronectes platessa)Journal of Food Science, 1963