The new, simplified Method of Determination for Freshness of Fishes (I)

Abstract

We examined the periodical variation of reducing power of the 11 fish meats by the Anson-Mirsky's Ferricyanide method, and obtained the following results.
(1) The reducing power increases in proportion to the lowering of the freshness.
(2) The increasing rate of reducing power of various fishes are nearly equal, as far as we examined.
(3) The reducing power at the beginning point of the putrefaction is approximately definite among various fishes.
(4) The increase of reducing power runs nearly parallel wi h that of volatile basic nitrogen. From the above results we believe that it is probably possible to use this method as the standard for the determination of freshness of fishes.