Determination of K-value using freshness testing paper and freshness prediction of the finfishes stored at some different temperatures by the kinetic parameters

Fisheries Science

Volumn 66, Issue 1, 2000, Pages 161-165

  Kaminishi, Yoshio ^a,b   Nakaniwa, Kou Ichiro ^a,b   Kunimoto, Masahiko ^a,b   Miki, Hidemasa ^a,b  

^a NATIONAL FISHERIES UNIVERSITY   (Japan)

^b KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Freshness testing paper; K value; Kinetics; Prediction

Indexed keywords

EID: 13444311416     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2000.00024.x     Document Type: Article

References (2)

1. Saito T, Arai K, Matsuyoshi M. A new method for estimating the freshness of fish. Nippon Suisan Gakkaishi 1959; 24: 749-750.
2. Uchiyama H, Ehira S, Kobayashi H, Shimizu W. Significance in measuring volatile base and trimethylamine nitrogen and nucleotides in fish muscle as indices of freshness of fish. Nippon Suisan Gakkaishi 1970; 36: 177-187.