Determination of chemical properties of meat: Determination of K value
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抄録
Presented in the paper is the standard procedure in the determination of K value which is an index to measure the enzymatic freshness of fish and squid. Specifically, reagents, apparatus and the analytical procedures needed and the calculations are presented.
Suggested Citation
Ng, C. S. (1987). Determination of K value. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. B-6.1-B-6.7). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
