Any part of any kind of fish, frozen or raw, can be measured scientifically.
Measure the freshness (K value), quality and safety of fish and meat
Freshness Checker
As time goes by, fish and meat deteriorate, their composition changes and the taste declines. The accumulation of certain chemicals can cause severe reactions such as food poisoning or allergy. Freshness Checker makes use of changes occurring in the cells of meat tissues, where Adenosine triphosphate (ATP, the main energy transport molecule within cells) is converted to Inosine (HxR) and then Hypoxanthine (Hx) as the cells deteriorate.
UV radiation is used to visualize the presence of the breakdown products of ATP, allowing them to be identified, photographed and measured accurately within a short time.
The K value is determined by the following formula
The Freshness Checker is based on electrophoresis, which separates various components present in healthy animal tissues, such as ATP and ADP, and products of decay, such as HxR and Hx.
Can be used for meat products as well as fish.
Spot Analyzer
The K value is calculated by the custom computer program "Spot Analyzer". Results can be displayed on a monitor, or a hard copy can be printed, and saved to a database.
Can measure histamine simultaneously by Freshness Checker!
Measure freshness checker, histamine that causes food poisoning simultaneously on the same test paper. With this method, you can confirm the freshness and safety of ingredients in a short time.
