Enzyme sensors for determination of fish freshness

A simple and rapid procedure for the determination of fish freshness was developed and applied to the determination of the K(1) parameter (freshness indicator): K(1) = ([HXR] + [HX])/([IMP] + [HXR] + [HX]) x 100, where [IMP], [HXR] and [HX] are inosine monophosphate, inosine and hypoxanthine concentrations, respectively. A platinum electrode is used to detect hydrogen peroxide produced by the enzymatic reaction catalysed by xanthine oxidase immobilised on the electrode surface. The determination of inosine and inosine monophosphate was performed by the addition of nucleoside phosphorylase, 5'-nucleotidase or alkaline phosphatase to the buffer solution. Parameters such as type of buffer, amount of enzymes and sample treatment were optimised. With this procedure a linear response was obtained in the concentration range 1 x 10(-6)-2 x 10(-5)mol 1(-1) for hypoxanthine, inosine and inosine monophosphate. The detection limit was 5 x 10(-7) mol 1(-1).