Dr Larissa Balakireva, CEO & Founder of NovoCIB, was awarded with the Trophy of
"Femmes en Or 2011, Femme de l'Innovation"
in September 2011

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Freshness Assay Kit Principle

PRECICE® Freshness Assay Kits

Kit version Ref. Size* Price**
K0700-001-15 15 € 250.00


31 € 370.00
(IMP, Ino & Hx)


22 € 370.00

*Number of analysis per kit. **Excl. VAT. Pricing updated on November 18th, 2013. Provided in stable lyophilized form and shipped without dry ice.

To buy "Freshness Assay Kit" click here or ask for Quotation.

Measure nucleotides to assess seafood quality

Since seafood and fish are highly perishable products, the quality of raw material is of primary concern for seafood processing industry. Testing raw material is first main stage of currently used procedure of Quality Control.

While sensory analysis allows rapid evaluation of the quality of whole wet fish, the assessment of the quality of frozen fish, or that of frozen blocks of fillets or crumbed seafood products remains more difficult.

PRECICE® Freshness Assay Kit is a first microplate assay for routine physico-chemical assessment of quality of seafood freshness. The enzymes provided with kit allow specific conversion of three major ATP catabolites - IMP, inosine (Ino) and hypoxanthine (Hx) to NADH2. The quantification of nucleotides is done by measuring sample absorbance at 340nm. Used enzymatic reactions are: highly specific and selective toward each particular nucleotides; fast and irreversible; brings three nucleotides to one common denominator (NADH2).

Key Features

Wide Application Range

    Byproducts of animal origin
    Fish, crustaceans, mollusks
    Frozen and fresh
    Salted, smoked, sterilized and canned seafood products


    Allows to perform 31 analysis at once (2h30)


    <12€ per analysis


    Total imprecision <5.5%


    The samples are extracted by simple boiling. The enzymes are added directly to filtered extracts and optical density of samples is mesured 30min later. No wash.
Freshness Assay Protocol

User Manual  "PRECICE® K (IMP) Assay Kit"
User Manual  "PRECICE® Freshness (IMP, Ino, Hx) Assay Kit"

Nucleotides as freshness indicators

The content of ATP is particularly high in muscle where ATP is used for contraction. As soon as an animal dies, cell respiration stops as well as ATP formation. Post-mortem ATP degradation leads to rapid formation of IMP (5-24h), Inosine (days) and Hypoxanthine (weeks). The formation of IMP and inosine is mainly due to autolytic reactions, whereas hypoxanthine is a result of both autolytic and microbial degradation. The utilisation of nucleotides as freshness indicators were first suggested by pioneer works of Japanese scientists in the late 1950's (Saito et al.1958) and was further confirmed by numerous scentific articles. In difference to TVB-N or TMA widely used to detect biochemical changes that appear at a medium- or a late-stage of spoilage, nucleotides provide the tools to detect very beginning of spoilage process(Scheme 1).


T. Saito, K.I. Arai, and T. Yajima (1959) Changes in purine nucleotides of red lateral miscle of rainbow trout Nature 184: 1415
T. Saito, K.I. Arai and T. Tanaka (1958) Changes in adenine nucleotides in squid muscle. Nature 181: 127-1128
A. Rodriguez et al. (2009): Chemical changes during farmed coho salmon (Oncorhynchus kisutch) canning: Effect of a preliminary chilled storage Food Chem. 112(2), 362–368
F. Özogul et al. (2008): Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 °C) Food Chem. 108(3), 933–941
R. Pacheco-Aguilar et al. (Jan. 2008): Postmortem changes in the adductor muscle of Pacific lions-paw scallop (Nodipecten subnodosus) during ice storage Food Chem. 106(1), 253–259
K. Sasaki et al. (2007): Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking Meat Science 77(2), 167–172
K. Saito et al. (2007): Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperatures Meat Science 75(2), 265–272
V. Losada et al. (2005): Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice Food Chem. 93(4), 619–625
N. Hamada-Sato et al. (2005): Quality assurance of raw fish based on HACCP concept Food Control 16(4), 301–307
M. Dondero et al. (2004): Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature Food Chem. 87(4), 543–550
V.P. Lougovois et al. (2003): Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata) Food Resear. Intern. 36(6), 551–560
C. Alasalvar et al. (2001): Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods Food Chem. 72(1), 33–40
R. Mendes et al. (2001): Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast Eur. Food Res. Technol. 212(2), 141–146