Determination of Chemical Freshness Indices for Chilled and Frozen Fish

냉장 및 냉동어육의 화학적 선도지표 측정

  • Published : 1998.10.01

Abstract

Aquatic raw materials easily undergo deteriorative changes, and thus it is very important to keep fish meats fresh during transport and processing. The $K_i$ value, biogenic amines, trimethylamine (TMA) and volatile basic nitrogen (VBN), which are reported fish freshness indices, were measured for 20 samples. The $K_i$ values were normally in the range of $7.8{\sim}43.6%$, except those for some fish including squid. The contents of biogenic amines were negligible, and a correlation (r=0.894) was found between the contents of TMA and VBN.

Keywords

chemical freshness indices;$K_i$;value;biogenic amines;TMA;VBN