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K-value an index for estimating fish freshness and quality

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dc.contributor.author Lakshmanan, P.T.
dc.contributor.author Gopakumar, K.
dc.date.accessioned 2017-12-20T06:48:54Z
dc.date.available 2017-12-20T06:48:54Z
dc.date.issued 1999
dc.identifier.citation Curr. Sci. 76(3):400-404 en_US
dc.identifier.uri http://hdl.handle.net/123456789/3175
dc.description.abstract Limitations of using a few chemical compounds, originating from deteriorative changes in fish muscle, for evaluation of fish quality, are focused. Hypoxanthine, a product of nucleotide degradation, can be used as a marker for fish quality in hypoxanthine-forming fish species. K-value, representing the ratio between the sum of inosine and hypoxanthine to the sum of all other ATP breakdown products, is a more reliable method for estimation of quality of fresh and preserved fishes and prawns. The storage life in ice ranges between 8 and 15 days for most Indian marine fishes, and between 12 and 15 days for freshwater fishes, prawns and molluscs when evaluated based on K-value and sensory methods. en_US
dc.language.iso en en_US
dc.title K-value an index for estimating fish freshness and quality en_US
dc.type Article en_US


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