New method ultrasensitive assays and rapid to be measured by luminescence the grade of freshness sensation of the animal flesh

摘要

The present invention provides a method is simple, accurate and less costly to measure the concentration of inosine monophosphate, inosine and hypoxanthine and thus determine a value k, index of the sensation of a meat, or of the flesh of a fish, of a mollusc or rabbits, a method that can be implemented by a and anywhere. One of the methods described by the invention comprises the steps: a) taking a sample of the meat or fish flesh of said mollusc or said rabbits, b) put into contact with the sample obtained in a) with the enzymes pnp and xdh, in the presence of nad and po4 p & 3 -, and to meter the quantity d1 of nadh formed, c) put into contact with the sample obtained in a) with the enzyme impdh, in the presence of nad, and to the d2 of nadh formed, d) to calculate an index of freshness of the meat, or of the flesh of the fish, of said mollusc or said rabbits, preferably g id = "id2935003 - 6" he = − w 1 = "line =" 1 mg - format = "," / in an advantageous manner, the strength of the nadh formed by the luminescence.