Detection of Inosine Monophosphate (IMP) in Meat Using Double-Enzyme Sensor

Inosine monophosphate (IMP) was considered to be an important component of meat flavor and an important indicator for evaluating the quality of meat products. This paper developed a novel dual-enzyme biosensor for the quantitative detection of inosinic acid to assess meat quality. Using the conducti...

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Veröffentlicht in:	Food analytical methods 2020-02, Vol.13 (2), p.420-432
Hauptverfasser:	Wang, Guangxian, Sun, Jianfei, Yao, Yao, An, Xingshuang, Zhang, Hui, Chu, Guanglei, Jiang, Shui, Guo, Yemin, Sun, Xia, Liu, Yuan
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical Chemistry Bimetals Biocompatibility Biosensors Chemistry Chemistry and Materials Science Chemistry/Food Science Conductivity Core-shell structure Correlation coefficient Correlation coefficients Electron transfer Enzymes Flavor Food Science Gold Graphene High performance liquid chromatography Hydrogen peroxide Inosine monophosphate Liquid chromatography Meat Meat products Meat quality Microbiology Nucleotidase Oxidation Platinum Quality assessment Xanthine oxidase
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