Changes in K Value and Biogenic Amines During Storage of Atlantic Mackerel (Scombes scomberus) in Ice

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dc.contributor.authorMathew, P.T
dc.contributor.authorRyder, John M.
dc.contributor.authorGopakumar, K
dc.date.accessioned2021-12-07T06:44:25Z
dc.date.available2021-12-07T06:44:25Z
dc.date.issued1999
dc.description.abstractDetermination 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 perioden_US
dc.identifier.citationFishery Tech 36(2):78-81en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5431
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectK value, biogenic amines, demerit scoring, nucleotidesen_US
dc.titleChanges in K Value and Biogenic Amines During Storage of Atlantic Mackerel (Scombes scomberus) in Iceen_US
dc.typeArticleen_US
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