The K value as a freshness index for tropical food fish and its application as a quality control tool during fish storage and distribution
The K value, expressed as K value % = HxR + Hx /ATP + ADP + AMP + IMP + HxR + Hx x 100 is a good index for estimating the enzymatic freshness of fish. The changes in K value of various species of tropical food fishes during ice-storage had been studied. It was found that these warm water fishes deteriorate slowly under ice-storage preservation. A study was made on the K value changes of three species of fish (Polynemus sp., Rastrelliger kanagurta and Pampus argenteus) in a supermarket distribution chain. Most sets of data showed changes of quality; from the point of supply until the morning after an overnight stay on display shelves. The results support a conclusion that the shelf life limit of fresh tropical food fish, based on sensory evaluation, was, when handled well, between 12 to 28 days ice-storage depending on species, with the K value ranging from 24 -37%.
| Main Authors: | , |
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| Other Authors: | |
| Format: | book_section biblioteca |
| Language: | English |
| Published: |
Marine Fisheries Research Department, Southeast Asian Fisheries Development Center
1991
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| Subjects: | Fisheries, Food fish, Tropical fish, Quality control, Freezing storage, |
| Online Access: | http://hdl.handle.net/1834/40935 |
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