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| Field | Value |
| Title | K-value an index for estimating fish freshness and quality |
| Names |
Lakshmanan, P.T.
Gopakumar, K. |
| Date Issued | 1999 (iso8601) |
| Abstract | Limitations of using a few chemical compounds, originating from deteriorative changes in fish muscle, for evaluation of fish quality, are focused. Hypoxanthine, a product of nucleotide degradation, can be used as a marker for fish quality in hypoxanthine-forming fish species. K-value, representing the ratio between the sum of inosine and hypoxanthine to the sum of all other ATP breakdown products, is a more reliable method for estimation of quality of fresh and preserved fishes and prawns. The storage life in ice ranges between 8 and 15 days for most Indian marine fishes, and between 12 and 15 days for freshwater fishes, prawns and molluscs when evaluated based on K-value and sensory methods. |
| Genre | Article |
| Identifier | Curr. Sci. 76(3):400-404 |