Applications of Polarography for Assessment of Fish Freshness
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 335–337, March 1991
How to Cite
LUONG, J.H.T., MALE, K.B. and HUYNH, M.D. (1991), Applications of Polarography for Assessment of Fish Freshness. Journal of Food Science, 56: 335–337. doi: 10.1111/j.1365-2621.1991.tb05274.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 5/2/90; revised 7/25/90; accepted 9/20/90.
Fish freshness was assessed with an enzymatic method using a polarographic probe at 0.7 volt (platinum vs silver) to monitor degradation of inosine monophosphate (IMP), inosine (H × R), and hypoxanthine (Hx). The K-value, a ratio of H × R + Hx/IMP + H × R + Hx, was determined in Sockeye salmon, Pacific cod and Pacific herring in ice and at 12°C. Results were compared with those from HPLC and sensory scores. K-values by polarography correlated well with HPLC. Loss of freshness accompanied rise in K-value in all studies. Sensory scores correlated relatively well with K-values in Sockeye salmon and Pacific herring but less with Pacific cod. K-value did not reflect eating quality of Pacific cod.