Freshness and quality of fish and shellfish (Supplementary edition)
2009
Kato, N.(Tokai Univ., Shizuoka (Japan). School of Marine Science and Technology) | Kunimoto, M. | Koseki, S. | Kitakami, S. | Arai, K.
To evaluate the freshness of fish and shellfish, the decomposed compounds from ATP in their muscles were analyzed quantitatively with a lapse of storage time. The K value of muscle was then demonstrated as B/A x 100, where B is the amount of inosine plus hypoxanthine and A is the sum amount of ATP-related compounds. The onset of rigor mortis and following shortening of the muscles from aquatic animals are known to occur very earlier than those from terrestrial animals, and the content of ATP is closely related to the changing in development of rigor mortis of the muscles. Consequently, the method for evaluating the freshness of these muscles by using the K values has become popular especially in Japan, because the fresh fillet of these animals in rigor state was suitable to be raw materials of 'sashimi' and 'sushi'. In addition to the K value, other appropriate evaluating indices like as organoleptical, physical, biochemical, and microbial tests depending on the type of processed muscle food product have to be measured. The synthetic evaluation by using several indices was used to give us more reasonable evaluation of the quality of product.
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