HYPOXANTHINE MEASUREMENT IN ASSESSING FRESHNESS OF CHILLED CHANNEL CATFISH (ICTALURUS-PUNCTATUS)

被引：23

作者：

BEUCHAT, LR ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,AGR EXPT STN,EXPERIMENT,GA 30212

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1973年 / 21卷 / 03期

关键词：

D O I：

10.1021/jf60187a020

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：453 / 455

页数：3

共 13 条

[1]

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[2]

Burt J. R., 1968, Journal of Food Technology, V3, P165, DOI 10.1361/152981503770351274

[3]

BURT JR, 1969, FREEZING IRRADIATION

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[5] NUCLEOTIDE DEGRADATION AND ORGANOLEPTIC QUALITY IN FRESH AND THAWED MACKEREL MUSCLE HELD AT AND ABOVE ICE TEMPERATURE [J].

FRASER, DI ;

PITTS, DP ;

DYER, WJ .

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[6] VERY RAPID ACCUMULATION OF HYPOXANTHINE IN MUSCLE OF REDFISH STORED IN ICE [J].

FRASER, DI ;

SIMPSON, SG ;

DYER, WJ .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1968, 25 (04) :817-&

[7]

GERBER NN, 1968, TETRAHEDRON LETT, P2971

[8]

HILTZ DF, 1971, FISH INSPECTION QUAL

[9] AUTOMATED ANALYSIS OF HYPOXANTHINE [J].

JONES, NR ;

MURRAY, J ;

BURT, JR .

JOURNAL OF FOOD SCIENCE, 1965, 30 (05) :791-+

[10] RAPID ESTIMATIONS OF HYPOXANTHINE CONCENTRATIONS AS INDICES OF FRESHNESS OF CHILL-STORED FISH [J].

JONES, NR ;

MURRAY, CK ;

LIVINGST.EI ;

MURRAY, J .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (11) :763-&

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