Abstract
The amount of hydrogen sulfide as well as that of volatile basic nitrogen was rapidly increased at high temperature. In case of the storage at low temperature, no positive correlation was recognized between the freshness and the amount of hydrogen sulfide, but, in case of the storage at higher temperature, it was clearly recognized. That is, the amount of hydrogen sulfide was increased in proportion to the increase of volatile basic nitrogen.
The estimation of the fish freshness by hydrogen sulfide value is useful, since it shows the beginning stage of decomposition when the fish contains about 50γ percent of hydrogen sulfide.
