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To detect the freshness of meat of fish, which of the following enzyme is not required?

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To detect the freshness of meat of fish, which of the following enzyme is not required?

(a) ATPase

(b) Amino oxidase

(c) Putrescine oxidase

(d) Invertase muta-rotase

I had been asked this question during an interview.

This intriguing question comes from Application of Biosensors topic in division Biosensors of Enzyme Technology

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Correct answer is (d) Invertase muta-rotase

For explanation: To detect freshness of meat or fish, biosensors are designed with ATPase, amino oxidase and Putrescine oxidase. These sensors measure nitrate by color change in pH indicator, which is detected by a transducer. Invertase muta-rotase is used to detect sucrose in aqueous solutions.

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