Hypoxanthine Ratio Determination in Fish Extract Using Capillary Electrophoresis and Immobilized Enzymes
- 1 January 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (1) , 77-81
- https://doi.org/10.1111/j.1365-2621.1992.tb05429.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Retention of enzyme by electropolymerized film: A new approach in developing a hypoxanthine biosensorBiotechnology & Bioengineering, 1991
- Applications of Polarography for Assessment of Fish FreshnessJournal of Food Science, 1991
- Development of a biosensor for assaying postmortem nucleotide degradation in fish tissuesBiotechnology & Bioengineering, 1990
- Development and application of a biosensor for hypoxanthine in fish extractAnalytica Chimica Acta, 1989
- Application of polarography for monitoring the fish postmortem metabolite transformationEnzyme and Microbial Technology, 1989
- Significance in Measuring Volatile Base and Trimethylamine Nitrogen and Nucleotides in Fish Muscle as Indices of Freshness of FishNIPPON SUISAN GAKKAISHI, 1970
- Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill-stored fishJournal of the Science of Food and Agriculture, 1964
- Rapid measures of nucleotide dephosphorylation in iced fish muscle. Their value as indices of freshness and of inosine 5′‐monophosphate concentrationJournal of the Science of Food and Agriculture, 1964
- Degradation of adenine‐ and hypoxanthine‐nucleotide in the muscle of chill‐stored trawled cod (gadus callarias)Journal of the Science of Food and Agriculture, 1962
- A New Method for Estimating the Freshness of FishNIPPON SUISAN GAKKAISHI, 1959