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%.

Bibliographic Details

Main Authors:	Tan-Teo, Poh Hong, Ng, Cher Siang
Other Authors:	Hooi, K. K.
Format:	book_section biblioteca
Language:	English
Published:	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center 1991
Subjects:	Fisheries, Food fish, Tropical fish, Quality control, Freezing storage,
Online Access:	http://hdl.handle.net/1834/40935
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