METHOD FOR MEASURING FRESHNESS OF RAW FISH MEAT PASTE

摘要

PURPOSE:To simplify the operation of measuring ATPase activity and to make the operation in a short period of time by adding homogenized raw fish meat paste into a buffer soln. contg. potassium chloride or sodium chloride in a buffer soln. contg. ATP and at least one kind of inorg. calcium salt and magnesium salt or EDTA. CONSTITUTION:The homogenized raw fish meat paste is added into the buffer soln. contg. the potassium chloride or sodium chloride in the buffer soln. contg. ATP, and at least one kind of the inorg. calcium salt and the magnesium salt or the EDTA. The change in the pH in the entire part of the system is then measured and is compared with a reference value. The use of the buffer soln. into which the potassium chloride or sodium chloride is incorporated is also executed at need.