The application of hypoxanthine activity as a quality indicator of cold stored fish burgers

Turkish Journal of Veterinary and Animal Sciences

Volumn 26, Issue 2, 2002, Pages 363-367

  Metin, Suhendan ^a   Erkan, Nuray ^a   Varlik, Candan ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Fish; Fish burger; Hypoxanthine; Shelf life

Indexed keywords

BIOCHEMICAL MARKER; HYPOXANTHINE;

ARTICLE; CHEMICAL ANALYSIS; CORRELATION ANALYSIS; CRYOPRESERVATION; FISH; FOOD CONTROL; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; PH;

SALMONIDAE;

EID: 0035993180     PISSN: 13000128     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

1. Applications of polarography for assessment of fish freshness
2. Degradation of nucleotides in ice-stored halibut
3. Nucleotide degradation in the muscle of iced Haddock (Gadus aeglefinus). Lemon Sole (Pleuronectes microcephalus), and Plaice (Pleuronectes platessa)
4. Hypoxanthine ratio determination in fish extract using capillary electrophoresis and immobilized enzymes
5. The state of enzyme biotechnology in the fish processing industry
6. A rapid visual enzyme test to assess fish freshness
7. Patterns of nucleotide catabolism as freshness indicators in flatfish from the Gulf of Alaska
8. Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill-stored fish
9. Balik koftesinin sogukta depolanmasi
10. Postmortem changes in chilled round, bled and dressed albacore
11. Adenosine triphospate catabolites as flavor compounds and freshness indicators in pacific cod (Gadus macrocephalus) and pollock (Theragra chalcogramma)
12. Adenine nucleotide degradation in modified atmosphere chill-stored fresh fish
13. Modified atmosphere storage of rockfish fillets
14. Modified atmosphere storage of rockfish (Sebastes miniatus) and silver salmon (Oncorhynchus kisutch)
15. Freshness evaluation in European Whitefish (Coregonus wartmanni) during chill storage
16. Determination of hypoxanthine in fish meat with an enzyme sensor