SIMPLE METHOD FOR DETERMINATION OF FRESHNESS-JUDGEMENT CONSTANT K OF FISH AND SHELLFISH

摘要

PURPOSE:To determine the freshness of fish and shellfish, rapidly, accurately and easily, by measuring the amount of oxygen absorption during the enzymatic reaction. CONSTITUTION:The formula I is used for the determination of the freshness judgement constant K of fish and shellfish. The molecular formula in the formula I represents the molar concentration of the substance. The concentrations of the components of the numerator of the formula I are determined from the electric signal (d1) representing the decrement of dissolved oxygen or production of hydrogen peroxide caused by the reaction of the specimen liquid with nucleoside phosphorylase (NP) and xanthine oxidase (XO), and those of the denominator is determined from (d2) representing the action of crude alkali phosphatase (crude AP), NP and XO. The K-value can be calculated easily from the formula II.