As a method for evaluating the freshness of fish in transit, the relative merits of measurements of electric resistance, volatile basic nitrogen, pH and organoleptic test were discussed. The species of fish mainly tested was Cyprinus carpio. For information, the distribution of its body temperature was measured at three regions; high, medium, and low.
It was revealed that the time change curve obtained by electric resistance method paralleled those by other methods with respect to the degree of freshness; individual difference and that by the side of body were non-existent, but there was a difference by the site of body, pointing to possible relation with the body constituents; also there was a difference discernible depending upon the species.