Fish freshness evaluation of eight marine species by rapid measurement ofthe K-value. [French]

摘要

Fish freshness of eight marine species was evaluated by two different methods: the K-value measured by a colorimetric strip-test (Transia Fresh Tester (R)) reflecting the ATP degradation (Adenosine triphosphate), and the sensory analysis assessed according to the EU scheme. The regression analysis suggests different linear and logarithmic models according to the fish species. The strongest correlations are obtained for tunas, mackerel, anchovy, black bream and sea bass (0,81 < r(2) < 0,93), and the weakest ones for sole (r(2) = 0,69) and hake (r(2) = 0,46). Models have been used to calculate the prediction interval at 95% of the freshness degree according to the K values.