Determination of K Value of Canned Fish Meat

Abstract

We determined the K values of canned fish meat, using a freshness meter, a kind ofenzyme sensor, the accuracy of which was confirmed to be sufficient. The K values of cannedpink salmon were extremely high, but unusual flavor was not detected. The K values ofcanned mackerel were also high. Any enzyme inhibitors, which might be extracted from fishor can during autoclave-treatment and induce the high K value when the enzyme reagent wasapplied, were not detected. From the results obtained, it was suggested that the unexpectedly high K Values canned fishes reflected the storage conditions of the raw materials. Thefreshness of the raw materials was also discussed on the basis of the values of IMP ratiocalculated fromIMP(%)=100-K(%).