Abstract
FRIEDEMANN s method for estimating the amount of volatile acids was adopted for the judge ments of the freshness of several kinds of fish.
At high temperature, 20°C-30°C, the increasing curves of volatile acids were sharper than those of volatile basic nitrogen which were usually taken as an index of spoilage.
For fish, stored above 0°C, the determination of volatile acids was a reliable test for quality.
By using BEHRENS' method, it was disclosed that formic acid was found in the distillate of fresh fish (plate 1, 2), while butylic, iso-valeric and acetic acid was found in the distillate of spoiled fish. (Plate 3, 4, 6)
