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A review on correlations between fish freshness and pH during cold storage


Abbas, Kassim Ali and Mohamed, A. and Bakar, Jamilah and Ebrahimian, M. (2008) A review on correlations between fish freshness and pH during cold storage. American Journal of Biochemistry and Biotechnology, 4 (4). pp. 416-421. ISSN 1553-3468; ESSN: 1558-6332


Freshness of fish in most markets was found to be the significant quality parameter. The state of fish freshness was assessed by various methods but most of them were costly, time-consuming and not user friendly tools which made the development of simple, easy, undemanding and reliable system for the evaluation of fish freshness unresolved goal. The findings of many researchers revealed that there was remarkable correlation between the pH and the fish freshness which suggested that this physical characteristic could be used as suitable tool for the analysis and fish freshness evaluation rather than sensory evaluation method which inherent many uncertainties. Based on this demand, this paper was established with the objective of reviewing the literature which focused on the pH as one of the simple and reliable freshness indicator for cold stored fish samples.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3844/ajbbsp.2008.416.421
Publisher: Science Publications
Keywords: Freshness; pH; Sensory evaluation; Cold storage; Fish
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 08 Jan 2014 03:18
Last Modified: 04 Dec 2017 04:11
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3844/ajbbsp.2008.416.421
URI: http://psasir.upm.edu.my/id/eprint/12835
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