The possibility of using oxidation-reduction potential to evaluate fish freshness

Fisheries Science

Volumn 67, Issue 3, 2001, Pages 547-549

  Agustini, Tri Winarni ^a,c   Suzuki, Masaki ^b   Suzuki, Toru ^a   Hagiwara, Tomoaki ^a   Okouchi, Shoichi ^b   Takai, Rikuo ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

^b HOSEI UNIVERSITY   (Japan)

^c DIPONEGORO UNIVERSITY   (Indonesia)

Author keywords

Freshness; Freshness index; K value; Oxidation reduction potential

Indexed keywords

EID: 0034952264     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2001.00269.x     Document Type: Article

References (6)

1. A new method for estimating the freshness of fish
2. Changes in adenine nucleotides in the muscles of some marine invertebrate
3. Measuring and controlling seafood quality in Japan
4. The post mortem changes in the oxidation-reduction potential of fish muscle and internal organs
5. Evaluation of aging index of hot and cold spring water by ORP
6. Determination of adenosine triphosphate and its breakdown products in fish muscle by high performance liquid chromatography