Quick Estimation of the Freshness and the Level of Putrefaction in Fish Meat Using Nexera™ Dual Injection System
- Simultaneous Analysis of ATP-Related Compounds, Histamine and Amino Acids in Fish Meat -

Application News No. L536 introduced determination of the K value in fish meat and the resulting multi-data report on the changes in the freshness over time. On the other hand, it is reported that histamine, one of the putrefactive amines, induces allergy through a food intoxication condition.
This article introduces simultaneous determination of the K value as an indicator of freshness and histamine as an indicator of the level of putrefaction using the Nexera dual injection system. Under the analytical conditions described in this article, amino acids and nucleic acids known as nutritional compounds, including umami taste, contained in fish meat were able to be determined simultaneously as well.

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Liquid Chromatography
Dual injection system, fish meat, tuna, K value, ATP-related substances, nucleic acid, hypoxanthine, inosine, IMP, AMP, ADP, ATP, adenosine triphosphate, histamine, putrefactive amine, amino acid, twenty amino acids constituting a protein, histidine, alanine, taurine, anserine, carnosine, lysine, Codex standard, umami, nutritional compounds, shim-pack GIST C 18 AQ, shim-pack Velox C 18, TORAST-H Glass Vial, Food and Beverages, Food safety (Residues, Contaminants), Nexera Dual Injection System
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