PURPOSE: To correctly and quickly determine freshness of fishes and shellfishes advantageously to freshness control at a low cost by adopting a concentration ratio of inosine and hypoxanthine to total of inosinic acid, inosine and hypoxanthine contained in fish meats as an index.
CONSTITUTION: A sample collected from fishes and shellfishes is introduced into a carrier solution and the carrier solution is flowed in a flowing path respectively converting inosinic acid, inosine and hypoxanthine to hydrogen peroxide with utilizing action of enzyme and a reagent emitting light by reacting with hydrogen peroxide is added to said carrier solution, then an amount of luminescence at the time is measured by a photosensitive element, thus concentrations of inosinic acid, inosine and hypoxanthine in the sample are detected and freshness of fishes and shellfishes is determined by adopting freshness value (K1 value) calculated by the formula according to said concentrations ([IMP] is concentration of inosinic acid; [HXR] is concentration of inosine; [HX] is concentration of hypoxanthine).
HATAO SATOSHI
KARUBE MASAO
| JPS56113298A | 1981-09-07 | |||
| JPS6154453A | 1986-03-18 | |||
| JPS6031057A | 1985-02-16 | |||
| JPS55108298A | 1980-08-20 |
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