公开(公告)号：KR1020040106948A

公开(公告)日：2004-12-20

申请号：KR1020030036266

申请日：2003-06-05

Applicant: 한국식품연구원

Inventor： 조진호 ,  이남혁 ,  오세욱 ,  강호준 ,  최광용

IPC: G01N33/12

Abstract: PURPOSE: An evaluation method of fish qualities and freshness is provided, thereby reducing the evaluation time, improving the evaluation accuracy, and performing in situ evaluation easily. CONSTITUTION: The evaluation method of fish qualities and freshness comprises the steps of: collecting a predetermined amount of muscle from the fish; adding the collected fish muscle into a reagent A and reacting them for 5 to 10 minutes; adding a reagent B into the mixture to stop the reaction; adding a reagent C into the mixture and reacting them for 10 to 20 minutes; and measuring an absorbance of the mixture at 640 nm with PSP(portable spectrophotometer).

Abstract translation: 目的：提供鱼品质和新鲜度的评估方法，从而减少评估时间，提高评价准确性，轻松进行现场评估。 规定：鱼类品质和新鲜度的评估方法包括以下步骤：从鱼中收集预定量的肌肉; 将收集的鱼肌加入试剂A中并使其反应5至10分钟; 向该混合物中加入试剂B以停止反应; 将试剂C加入到混合物中并使其反应10至20分钟; 并用PSP（便携式分光光度计）测量640nm处混合物的吸光度。