Abstract
The investigation for K value was carried out on stone flounder, sardine and Japanese red bream stored at -2,0, + 3 and +7°C for 1-3 days.
K values were measured by the column chromatography. K values of the samples stored at -2°C for 1-3 days showed smaller than those stored at other temperatures. The K values of stone flounder and sardine were over 20% after 3 days storage in 0- + 7°C, whereas that of Japanese red bream was under 20%, which is a criterion for freshness limit of fresh fish.
On stone flounder stored for 1 dayy rapid increases of K value and inosine were observed at + 7°C, though K value change was small at -2°C and inosine monophosphate was maim component. After 3 days storage, K values of this species were over 20% in all temperatures.
The intial K value of sardine was relatively high and then chromatographic profile showed that main fraction was inosine monophosphate and there was no ATP. Only the sardine stored for 3days at -2°C had the K value under 20%.
Increase of K value on Japanese red bream was slower than that of sardine and stone flounder.
K value which is an indicator for freshness of fish is significantly affected by the storage temperature and species.
