Studies on the Buffering Capacity of Fish Muscle-I

The Buffering Capacity as a Measure of Freshness

Abstract

The buffering capacities of fish muscle and muscle extractives were studied to test its value as a criterion of the degree of freshness of fish muscle. Although, judgement of freshness by buffe ing capacities was not proved to be accurate enough, measuring of so-called Bvalue proposed by STANSBY et al¹⁾ was found to be promising.
As a rule, the muscle of elasmobranch shows a higher degree in the capacity than muscle of common fish. It may be ascribed to the abundance of trimethylamine oxide contained in the muscle of elasmobranch.