METHOD FOR IMPROVEMENT OF BENZIDINE TEST AT DETERMINATION OF FISH FRESHNESS GRADE

摘要

Method for improvement of benzidine test at determination of grade of fish freshness includes use of 2.0-2.2 cmof filtered extraction from gills. One uses ratio of gills and distillated water 1:5 at extraction soaking during 12-14 minutes and at following addition of 0.4-0.5 cmof alcohol solution of benzidine with mass part 0.3 % and 0.20-0.25 cmof solution of hydrogen peroxide with mass part 2% and determination of intensity of filtrate dyeing.