EVALUATION OF BEEF AGING BY DETERMINATION OF HYPOXANTHINE AND XANTHINE CONTENTS - APPLICATION OF A XANTHINE SENSOR

被引：44

作者：

YANO, Y ^{[1
]}

KATAHO, N ^{[1
]}

WATANABE, M ^{[1
]}

NAKAMURA, T ^{[1
]}

ASANO, Y ^{[1
]}

机构：

[1] DKK CORP,CTR DEV,MUSASHINO,TOKYO 180,JAPAN

来源：

FOOD CHEMISTRY | 1995年 / 52卷 / 04期

关键词：

D O I：

10.1016/0308-8146(95)93297-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The changes of ATP-related compounds were measured during the aging of sirloin meat of eight bullocks, together with changes in myofibrillar fragmentation index (FI) and inosine-5-monophosphate (IMP) content. The increase in hypoxanthine (Hx) content, (Hx + 1/2 Xanthine (X)) content and K value correlated well with the observed increase in FI (R(2) = 0.804, 0.819 and 0.801, respectively) and decrease of IMP content (R(2) = 0.809, -0.839 and -0.965, respectively). An immobilized xanthine oxidase biosensor was tested for its usefulness as a convenient method for measurement of (Hx + 1/2X) content. Also, organoleptic evaluation and measurement of FI, free amino acids and ATP-related compounds were carried out. The findings suggested that the xanthine sensor could provide accurate measurements of the (Hx + 1/2X) content, and was useful for assessing the progress of aging by the estimation of the changes in tenderness and IMP content.

引用

页码：439 / 445

页数：7

共 28 条

[1] DETERMINATION OF FISH FRESHNESS WITH AN ENZYME SENSOR SYSTEM [J].