Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill‐stored fish

Jones, N. R.; Murray, J.; Livingston, Eliza; Murray, C. K.

doi:10.1002/jsfa.2740151105

Cited by 121 publications

(46 citation statements)

References 12 publications

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“…Although in ground fish ATP, ADP and AMP are almost completely converted to IMP within 24 h postmortem, the rate of accumulation of nucleosides may vary considerably among species, depending on the activity of the 5'-nucleotidase and nucleoside phosphorylase systems. For example, Hx levels increase at reasonably steady rates in chill-stored lemon sole, plaice and winter flounder (Kassemsarn et al, 1963;Jones et al, 1964;Burt, 1977;Dingle and Hines, 1971), but remain practically unchanged in petrale sole, English sole and witch flounder (Spinelli et al, 1964;Shaw et al, 1977). However, despite the observed species differences in the patterns of nucleotide metabolism, it would be rather an exaggeration to propose a K value of 33% for day 0 fish; a k-value of 20% is generally regarded as the freshness limit for fish destined for sashimi preparation, 60% being the rejection point for most species (Ehira and Uchiyama, 1987).…”

Section: Nucleotide Degradation and K Valuementioning

confidence: 99%

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Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality-B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time.

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Section: Nucleotide Degradation and K Valuementioning

confidence: 99%

Untitled

Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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“…Adenine nucleotides are degraded by endogenous enzymes in fish muscle during the early stages of storage of fresh fish, and a series of reactions results in the conversion of adenosine-Sf-triphosphate (ATP) through several intermediates to hypoxanthine (Jones and Murray, 1962;Kassemsarn et al, 1963). During later stages of refrigerated shelf-life of fish, microbial metabolism also contributes to the degradation of adenine nucleotides (Jones et al, 1964). Inosine monophosphate (IMP) is a desirable flavour enhancer, and it is formed as an intermediate in the degradation of nucleotide precursors.…”

Section: Deterioration Of Fish Flavoursmentioning

confidence: 99%

Flavour of fish

Lindsay¹

1994

Seafoods: Chemistry, Processing Technology and Quality

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Very fresh fish are characterized by mild, delicate flavours and aromas that are contributed by volatile 6-, 8-, and 9-carbon carbonyls and alcohols arising from the action of lipoxygenases on long-chain polyunsaturated fatty acids. In marine fish these green, planty, and melony flavour notes are usually accompanied by various sea-like or iodine-like flavour notes that are provided by bromophenols that are accumulated from the environment via the food chain. The flavour of prime salmon results in part from the co-oxidation of carotenoid pigments and polyunsaturated fatty acids which yield characterizing aroma compounds. Flavour quality deterioration in fish is caused by microbial activity and endogenous enzymic activity which results in the destruction of some compounds and the formation of others. When autoxidation of unsaturated fish lipids progresses to a stage where 2,4,7-decatrienals and other carbonyls occur above threshold values, fishiness or cod liver oil-like flavours become apparent. Chemical alterations of volatile compounds during storage and processing also contribute to various fish flavours. Very fresh fish flavoursVery fresh flavours and aromas are characterized by mild, green, and planty notes that are easily recognized and readily associated with fresh fish. Depending on the nature of the fish, very fresh flavours are often accompanied by species-related flavours, such as those encountered for salmon. The chemical basis of the fresh fish flavour system is centred in the polyunsaturated fatty acids of fish lipids. The major flavour impact compounds are several 6-, 8-, and 9-carbon aldehydes, ketones, and alcohols which are derived from the fatty acids via specific lipoxygenase activity (Josephson and Lindsay, 1986). While some researchers have argued that NADH-dependent microsomal oxidase (Shewfelt et ai., 1981;Slabyj and Hultin, 1984) and a myeloperoxidase (Kanner and Kinsella, 1983; Kanner et aI., 1986)

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“…Thus, the R′ value (ratio of Ino-related compounds to adenosine-related compounds) and the ratio IMP/ATP were suggested as a simple value to detect and discriminate exudative pork meats at 2 h post-mortem (Batlle et al 2000). Some other ratios such as K 0 (((Ino+Hx+X)/(ATP+ADP+ AMP+IMP+adenosine+Ino+Hx+X))×100) (Fujita et al 1988), K value (((Ino+Hx)/(ATP+ADP+AMP+IMP+Ino+ Hx))×100) (Saito et al 1959;Okuma and Abe 1992), K′ value (((Ino+Hx)/(IMP+Ino+Hx))×100) (Karube et al 1984;Volpe and Mascini 1996) and Hx ratio or H value (Hx/(IMP+Ino+Hx)) have been also proposed as freshness indexes and applied to different fish species (Jones et al 1964;Volpe and Mascini 1996;Hattula and Kiesvaara 1996), beef (Yano et al 1995), poultry and pork meat (Fujita et al 1988). On the other hand, nucleotide compounds have a relation with sensory attributes.…”

Section: Nucleotides and Nucleosidesmentioning

confidence: 94%

Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats

et al. 2010

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HPLC methods based on hydrophilic interaction chromatography (HILIC) have been recently applied to the analysis of biochemical compounds, related to the quality, in meat and poultry as well as meat products like cooked ham and dry-cured ham. This type of chromatography has also been successfully used for the analysis of antibiotic residues in meat and poultry. HILIC chromatography has an increasing relevance for the analysis of polar compounds in foods due to its good retention without need for derivatisation. In general, HILIC-based methods have shown good performance for the analysis of polar biochemical compounds like dipeptides, creatine and creatinine, nucleotides and nucleosides, sphingolipids and residues, mainly antibiotics, in rather complex matrices such as muscles. Thus, this manuscript presents a review of recent applications of HILIC methods for the analysis of quality-related biochemical compounds and residues in meat, poultry and processed meats.

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Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill‐stored fish

Cited by 121 publications

References 12 publications

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Flavour of fish

Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats

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