Changes in K Value and Biogenic Amines During Storage of Atlantic Mackerel (Scombes scomberus) in Ice
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Authors
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Mathew P.T.
Central Institute of Fisheries Technology, Cochin
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John M. Ryder
Natural Resources Institute, Central Avenue, Chatham Maritime,
Chatham Kent ME4 4TB, United Kingdom
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Gopakumar K.
Deputy Director General (Fy), Indian Council of Agricultural Research, New Delhi
Keywords:
K value, biogenic amines, demerit scoring, nucleotidesAbstract
Determination of K value in conjunction with sensory evaluation serves as a good index of the freshness of fish. In this study, the above parameters were used to determine the freshness of Atlantic mackerel (Scombes scomberus) during storage in ice. K value showed a steady increase from 23 to 78 during ten days of storage in ice. No biogenic amines such as putrescine, cadaverine, tyramine, spermine and spermidine were detected in the fish during this periodDownloads
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Submitted
2012-08-01
Published
2025-06-10
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
P.T., M., Ryder, J. M., & K., G. (2025). Changes in K Value and Biogenic Amines During Storage of Atlantic Mackerel (Scombes scomberus) in Ice. Fishery Technology, 36(2). https://doi.org/10.56093/ft.v36i2.22805
