The possibility of using oxidation-reduction potential to evaluate fish freshness

被引：7

作者：

Agustini, TW

Suzuki, M

Suzuki, T ^{[1
]}

Hagiwara, T

Okouchi, S

Takai, R

机构：

[1] Tokyo Univ Fisheries, Dept Food Sci & Technol, Tokyo 1088477, Japan

[2] Hosei Univ, Fac Engn, Dept Chem Mat, Koganei, Tokyo 1848584, Japan

来源：

关键词：

freshness; freshness index; K value; oxidation-reduction potential;

D O I：

10.1046/j.1444-2906.2001.00269.x

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

[No abstract available]

引用

页码：547 / 549

页数：3

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[3] OKOUCHI S, 1998, ONSEN KAGAKU, V48, P29
[4] DETERMINATION OF ADENOSINE-TRIPHOSPHATE AND ITS BREAKDOWN PRODUCTS IN FISH MUSCLE BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY
RYDER, JM
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1985, 33 (04) : 678 - 680
[5] SAITO T., 1959, BULL JAPANESE SOC SCI FISH, V24, P749
[6] WATANABE E, 1993, QUALITY CONTROL QUAL, P125