Monoamine oxidase electrode in freshness testing of meat

Karube, Isao; Satoh, Isao; Araki, Younosuke; Suzuki, Shuichi; Yamada, Hideaki

doi:10.1016/0141-0229(80)90066-6

Cited by 59 publications

(21 citation statements)

References 8 publications

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“…Standards were obtained from Sigma Chemical Company (St. Louis, MO, USA). Ki values were calculated according to Karube et al [1980] by substituting the contents (µmol/g wet muscle) of principle adenine nucleotides and their related compounds in the following equation:…”

Section: Nucleotide Analysismentioning

confidence: 99%

Shelf Life Extension of Shrimp (White) Using Modified Atmosphere Packaging

Kalleda¹,

Han²,

Toler³

et al. 2013

Pol. J. Food Nutr. Sci.

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Wild caught shrimp can have a shortened shelf life compared to farm raised shrimp due to handling and on-ship limitations. The loss of freshness in shrimp is partly due to autolytic reactions caused by endogenous enzymes such as polyphenol oxidase. The objective of this study was to determine the effect of sulfi tes combined with modifi ed atmosphere packaging (MAP) on the shelf life of non-frozen shrimp. Fresh South Atlantic white shrimp were subjected to one of four treatments, no bisulfi te rinse-air packaged, 1.25% bisulfi te rinse-air packaged, 1.25% bisulfi te rinse-MAP (60% CO 2 , 18% O 2 , 22% N 2 ) and 1.25% bisulfi te rinse-MAP (36% CO 2 , 64%N 2 ). The quality and freshness of shrimp was measured by determining total aerobic bacterial populations, package gas headspace analysis, shrimp volatiles (GC-MS), meat pH, nucleotide degradation, and visual analysis. Fresh non-frozen shrimp treated with a combination of sulfi tes and MAP maintained the shelf life of fresh shrimp up to 10 days while shrimp in non-MAP without sulfi te and non-MAP with sulfi te developed black spots within 2 and 6 days, respectively. Both MAP treatments slowed bacterial growth while the MAP with high CO 2 and with O 2 was more effective in preventing off odors and nucleotide degeneration.

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Section: Nucleotide Analysismentioning

confidence: 99%

Shelf Life Extension of Shrimp (White) Using Modified Atmosphere Packaging

Kalleda¹,

Han²,

Toler³

et al. 2013

Pol. J. Food Nutr. Sci.

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show abstract

“…Objective estimation of freshness is required in fish markets and food industries for manufacture of high quality products. Indicators of fish freshness, such as volatile acids, 2 l amines, 3 ) ammonia, 4 > catalase activity 5 l and pH 6 > have been proposed. Saito et a!., 7 > introduced the "K value" as an indicator of fish freshness: the K value is defined as the rate ofthe sum ofHxR and Hx to that of ATP and its breakdown products.…”

Section: K1(%)=100(hxr+hx)/(imp+hxr+hx)mentioning

confidence: 99%

A New Colorimetric Measurement of Fish Freshness Using Nucleoside Oxidase

Isono

1990

Agricultural and Biological Chemistry

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“…La DAO comercial exhibe baja actividad enzimática (0.18 U/mg de sólido). El método de inmovilización por entrecruzamiento con glutaraldehído permite obtener alta carga de enzima sobre la membrana y por tanto mejorar la operación del sensor (Carelli et al, 2007); sin embargo, Karube et al, (1980) mencionan que la DAO puede ser desnaturalizada con facilidad en presencia de glutaraldehído. En este contexto, varias metodologías de inmovilización se ensayaron antes de elegir como óptimo el método descrito en el apartado 4.3.6.1.…”

Section: Sensor Enzimático Con La Enzima Diamina Oxidasaunclassified

“…Sin embargo, la TY fue detectada a concentraciones mayores de 0.02 mg/mL, no siendo así para la SM y SD. La actividad enzimática de la DAO es muy dependiente del pH como así lo han mencionado varios autores (Karube et al, 1980, Keow et al, 2007, siendo el pH óptimo diferente para las distintas AB. En este sentido, se evaluó el efecto del pH (entre 6.2 y 9.2) en la actividad catalítica de la enzima inmovilizada sobre HI y PU.…”

Section: Mezclar De 5 µL De Dao a (60unclassified

“…El pH optimó para la HI fue de 7.2 mientras que para la PU fue de 9.2 (Figura 27). Estos resultados coinciden con lo descrito por Karube et al, (1980), Yano et al, (1996), Bouvrette et al, (1997) y Keow et al, (2007), al encontrar que los cambios máximos de corriente para la mayoría de la aminas se encuentra en un intervalo de pH de 7.0 a 8.0. Para fines de este estudio se eligió el pH de 7.2 para las subsecuentes Figura 27.…”

Section: Mezclar De 5 µL De Dao a (60unclassified

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Control de calidad y seguridad de la carne y productos cárnicos curados mediante el uso de sensores enzimáticos

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Monoamine oxidase electrode in freshness testing of meat

Cited by 59 publications

References 8 publications

Shelf Life Extension of Shrimp (White) Using Modified Atmosphere Packaging

Shelf Life Extension of Shrimp (White) Using Modified Atmosphere Packaging

A New Colorimetric Measurement of Fish Freshness Using Nucleoside Oxidase

Control de calidad y seguridad de la carne y productos cárnicos curados mediante el uso de sensores enzimáticos

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