Studies on evaluation of the freshness of fish and chicken meat: Development of simple methods for measuring K value, an index of fish freshness and establishment of K value-storage time relationship

Uda, F.

Studies on evaluation of the freshness of fish and chicken meat: Development of simple methods for measuring K value, an index of fish freshness and establishment of K value-storage time relationship

1990

Uda, F. (Upjohn Pharmaceuticals Ltd., Tsukuba, Ibaraki (Japan))

An index for estimating the freshness of fish, the K value, which was proposed by Saito et al. in 1959, is expressed as the ratio of the amount of inosine (Ino) and hypoxanthine (Hyp) to the total amount of ATP and its autodegradation products in postmortem fish muscle. It has been recognized to be useful as a scientific index for estimating the freshness of fish and chicken meat. In order for this index to be practically applied in the fields of production and distribution, it is necessary to develop a simple and accurate method for measuring the K value. Furthermore, in order to use this index for controlling the quality of fresh fish and chicken meat, whose freshness deteriorates rapidly even in cold storage, it is necessary to determine the quantitative relationship between changes in K value and the temperature history (storage temperature and duration)

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