抄録
The correlation coefficient (γ) between the amount of volatile basic nitrogen and the 2nd distillation ratio shown in Table 1 was -0.83. Moreover volatile fatty acids at the each degree of freshness or spoilage were detected by the paper chromatography as shown in Table 2. Therefore it is convinced that the distillation ratio determines the degree of deterioration of fish meat.
Many teleost fish-meats had been classified their freshness with the auther's sensory tests, and, yet their pH-values, , volatile basic nitrogen amounts, and the 2nd distillation ratios were measured, then the means and the standard deviations of the ratios were calculated as given in Table 3. Accordingly to the results and the auther's experience a new standard scale is proposed to the freshness determinations of fish meats by means of the 2nd distillation ratio (D. R.) as follows:-
D. R. > 130 Excellent freshness 130-100 Freshness 99-90 Inferior freshness 89-80 Early stage of spoilage 79-70 Spoiage < 70 Advanccd stage of spoilage
With this scale it may be belived to apply not only to many kinds of tereost fishes but to shark-fish, ray-fish and cuttle-fish as shown in Tables 5-7.
