This study aimed to explore the relationship between hypoxanthine (Hx) levels and freshness indicators in three kinds of fish samples during storage for 7 days at 4 °C to determine the Hx levels indicating freshness. The total volatile basic nitrogen (TVBN) was tested using the semi-micro Kjeldahl method, and Hx level and K value were measured using high-performance liquid chromatography (HPLC). During storage, Hx levels, TVBN, and K values increased, and distinct patterns were observed between Hx and TVBN in three fish samples. The Hx level highly correlated with K value (Adj-R = 0.998, 0.986, and 0.986) when K value was below 40 %. A paper biosensor was applied for Hx determination, the color of which correlated well with the K value, offering an easy, rapid and visual tool for predicting fish freshness. Thus, Hx can be used to predict K value and indicate freshness in some application scenario prior to spoilage.
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| http://dx.doi.org/10.1016/j.foodchem.2024.142630 | DOI Listing |
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