The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 17, 1987
Filed:
Aug. 22, 1984
Minoru Ohashi, Tokyo, JP;
Nobuhiko Arakawa, Tokyo, JP;
Tomoko Asahara, Tokyo, JP;
Shuichi Sakamoto, Kamifukuoka, JP;
Oriental Yeast Co. Ltd., both of, JP;
Oriental Electric Co., Ltd., both of, JP;
Abstract
A rapid, accurate and simple method is disclosed for determining an index of freshness of fish and mollusks. The index of freshness is expressed as the ratio of the combined molar concentration of inosine and hypoxanthine to the total molar concentration of the decomposition products of adenosine triphosphate. Each concentration is determined electrochemically from the amount of hydrogen peroxide produced when a sample extract from fish or mollusks is subjected to the action of certain enzymes. The emzymes used for inosine and hypoxanthine concentration are nucleoside phosphorylase and xanthine oxidase and for the concentration of the decomposition products of adenosine triphosphate are alkaline phosphatase, adenylic acid kinase, AMP deaminase and adenosine deaminase in a crude extract obtained from calf intestine, nucleoside phosphorylase and xanthine oxidase. Sodium azide may be added to the sample extract to inhibit errors in measurement caused by the presence of catalase.