| 摘要 |
PURPOSE:To evaluate the freshness of fish meat by determining the degradation in freshness, i.e. the quantity of the thiol groups exposed on a surface as the structure change of myosin. CONSTITUTION:A gold electrode having an amalgamated surface and a counter electrode thereof are put into the homogenized liquid of the fish meat and a current value is measured by impressing a voltage to both the electrodes, by which the freshness of the fish meat is evaluated. The specified amt., about 1g of the fish meat to be measured of the freshness is sampled and is added into 100ml buffer soln. added with about 0.01 to 1M potassium chloride or sodium chloride for the purpose of increasing the extraction quantity of the buffer soln. having 6.0 to 8.0 pH or improving the reaction stability. The liquid is then homogenized by using a homogenizer. The gold electrodes having the amalgamated surface and the platinum electrode as a counter electrode are then put into this homogenized liquid. The measurement is executed by applying about 50mV voltage between these electrodes and measuring the current value by an ammeter. |
