Characterization and meat freshness application of a serial three-enzyme reactor system measuring ATP-degradative compounds

A serial three-enzyme reactor system which measures hypoxanthine (H-x), inosine (HxR) and inosine 5'-monophosphate (IMP) simultaneously was prepared, characterized for its properties and applied to freshness evaluation of meats. The biosensor system was operated as a flow injection analysis mode and the reactor length combination of 15, 12 and 7 cm for H-x, HxR and IMP, respectively, was selected for a complete reaction between substrate and enzyme. The sequential enzymatic reactions by the system were performed best at 0.05 M phosphate buffer, pH 7.5 and 35 degrees C. The effects of various possible interferants such as amino acids and sodium chloride on the system were investigated. When applied to meat freshness evaluation, the K-i- and H-values obtained by the system agreed well with those obtained by a conventional method (liquid chromatography (LC)). (C)2000 Elsevier Science B.V. All rights reserved.