학술논문
K値を用いる魚肉の生可食限界の推定に関する理論的考察 / Theoretical Consideration on Estimation of the Remaining Days of Validity (RDV) for Fresh Fish Based on K Value Concept
Document Type
Journal Article
Author
Source
日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2004, 51(9):495
Subject
Language
Japanese
ISSN
1341-027X
1881-6681
1881-6681
Abstract
A method for estimating the remaining days of validity (RDV) during storage of fresh fish was proposed. This method is based on the K value which shows good correlation with "ikinoyosa", the freshness in the initial stage of storage. The proposed method can benefit to consumer side from the view point that consumers can judge RDV upon purchasing fresh fish. Consumers are thus able to confirm the safety of sashimi.