✦ LIBER ✦

Fish meat freshness sensing system for industrial use

✍ Scribed by Masao Gotoh; Karube Isao

Publisher: Elsevier Science
Year: 1991
Tongue: English
Weight: 484 KB
Volume: 6
Category: Article
ISSN: 0956-5663
DOI: 10.1016/0956-5663(91)87002-s

No coin nor oath required. For personal study only.

✦ Synopsis

A new system for the evaluation of the myolibrillar ATPase total activity of fish meat was developed. The system can be used as an indicator of fish meat freshness. In this study, surimi from Alaska pollack was used as fish meat. Surimi is a frozen material which is prepared from minced fish. The system was constructed using a pH electrode. ATP (adenosine-S&phosphate) was used as a substrate and proton ions generated as a result ofenzyme reaction were detected by pH electrode. Using this system, a definite difference in pH change was observed between surimi of different levels of freshness. A state of continuous enzyme action, which could be called 'enzyme spectra', could also be observed using this system. In the evaluation of surimi freshness, a clear correlation was obtained between this pH method and the conventional spectrophotometric method. The correlation coefficient was 0.93.

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