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Methods to evaluate fish freshness in research and industry

✍ Scribed by G. Olafsdóttir; E. Martinsdóttir; J. Oehlenschläger; P. Dalgaard; B. Jensen; I. Undeland; I.M. Mackie; G. Henehan; J. Nielsen; H. Nilsen

Book ID
117617137
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
1014 KB
Volume
8
Category
Article
ISSN
0924-2244

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## Abstract The method is based on the determination of the content of fish meat of soluble, non‐heat‐precipitable protein which is brought in relation to the total amount of sarcoplasmic protein. The method is also suited to evaluate the freshness of iced fish where other procedures sometimes fail