Evaluation of the freshness of fish fillets by enzymatic determination of the K value
Fish fillets, which are very popular due to their convenience and high nutritional value, are also highly perishable products. Today, there is no visual indicator for assessing the freshness of fish fillets (such as gills, eyes..., on whole fish). However, the K-value can be an indicator of freshness. This indicator is based on the degradation of muscular ATP in fish.
As a reminder, ATP (adenosine triphosphate) is an organic molecule that provides energy for muscle contraction. With the respiratory arrest of the fish, ATP degrades rapidly.
Assessing the performance of this measurement tool and its possibilities of use by the professionals of the sector.
The company NovoCIB has developed a device for the rapid analysis of the K-value and thus for determining the freshness of the fish fillet.
