NON-DESTRUCTIVE EVALUATION METHOD OF FRESHNESS OF PERISHABLE FISHES AND SHELLFISHES, ANIMAL MEAT OR POULTRY MEAT, ESTIMATION METHOD OF NUMBER OF EDIBLE RESIDUAL DAYS OF PERISHABLE FISHES AND KIT

摘要

PROBLEM TO BE SOLVED: To provide a method for evaluating the freshness of perishable fishes and shellfishes in a non-destructive manner. SOLUTION: A color former composition, which contains a color former conjugated with reaction for decomposing hypoxanthine into xanthine and uric acid by xanthine oxidase to develop a color, hypoxanthine, xanthine oxidase and a solvent, is enclosed in a transparent container to produce a color forming medium. This color forming medium is preserved together with perishable fishes and shellfishes, animal meat or poultry meat to measure the color forming intensity of the color forming medium at the arbitrary time of point and the K-value of the perishable fishes and shellfishes, animal meat or poultry meat is estimated based on the magnitude of the measured color forming intensity. COPYRIGHT: (C)2006,JPO&NCIPI