Changes in K Value and Biogenic Amines During Storage of Atlantic Mackerel (Scombes scomberus) in Ice
Changes in K Value and Biogenic Amines During Storage of Atlantic Mackerel (Scombes scomberus) in Ice
Date
1999
Authors
Mathew, P.T
Ryder, John M.
Gopakumar, K
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Determination of K value in conjunction with sensory evaluation serves as a good
index of the freshness of fish. In this study, the above parameters were used to determine
the freshness of Atlantic mackerel (Scombes scomberus) during storage in ice. K value showed
a steady increase from 23 to 78 during ten days of storage in ice. No biogenic amines such
as putrescine, cadaverine, tyramine, spermine and spermidine were detected in the fish
during this period
Description
Keywords
K value, biogenic amines, demerit scoring, nucleotides
Citation
Fishery Tech 36(2):78-81