Monitoring of beef aging using a two-line flow injection analysis biosensor consisting of putrescine and xanthine electrodes

Food Research International

Volumn 28, Issue 6, 1995, Pages 611-617

  Yano, Yukio ^a   Miyaguchi, Nobuko ^a   Watanabe, Mino ^a   Nakamura, Toyoo ^a   Youdou, Takeshi ^b   Miyai, Jinkichi ^b   Numata, Manami ^b   Asano, Yasukazu ^b  

^a Itoham Foods Inc   (Japan)

^b DKK Corporation   (Japan)

Author keywords

aging; biosensor; cadaverine; hypoxanthine; meat freshness; putrescine

Indexed keywords

EID: 0000939806     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(95)00062-3     Document Type: Article

References (22)

1. Biogenic amine content of New York state wines
2. Factors affecting amine production by a selected strain of Lactobacillus bulgaricus
3. Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures
4. Changes in freshness indexes and bacterial flora during storage of pressurized mackerel
5. Monoamine oxidase electrode in freshness testing of meat
6. Biosensors for the food industry
7. Simultaneous determination of glucose, ethanol and lactate in alcoholic beverages and serum by amperometric flow injection analysis with immobilized enzyme reactors
8. Changes in ATP-related compounds of beef and rabbit muscles and a new index of freshness of muscle
9. Determination of amines and amino acids in sugar-containing samples by dansylation
10. Determination of the naturally occurring monoacetyl derivatives of di- and polyamines
11. A disposable hypoxanthine sensor based on a micro oxygen electrode
12. Formation of myofibrillar fragments and reversible contraction of sarcomeres in chicken pectoral muscle
13. Determination of hypoxanthine in fish meat with an enzyme sensor
14. Simultaneous determination of hypoxanthine inosine, inosine-5-phosphate with a multielectrode, enzyme sensor
15. Effect of trypsin treatment on the ATPase activity of myofibrils from the stored rabbit muscles
16. Quality control on intermediate temperature conditioning of beef by measuring cadaverine and hypoxanthine
17. Evaluation of the quality of meat and fermented dairy and meat products by tyramine sensor
18. Liquid chromatographic determination of oxypurines, allopurinol and oxipurinol in human serum