Hypoxanthine concentration in skeletal muscle increases during the storage of raw herring at 7–12° or in ice.No futher increase occurs during canning and subsequent short‐term storage. Consequently, the concentration of the purine in the canned material affords an index of the quality of the fish at processing. Relative differences in hypoxanthine concentration at points of inedibility are discussed in relation to current flavour theory.
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Hughes et al. (1966) studied this question.
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