Biochemical
and Biotechnology -
Fish Freshness Kit
Introduction
The freshness of fish is an important
parameter of quality control in the Fish Processing
Industry. It is well known that after the death of fish
the adenosine triphosphate (ATP) in fish muscle breaks
down and it releases some volatile amines such as ammonia,
dimethylamine (DMA and trimethylamine (TMA). The concentration
of TMA evolved from fish is closely related to its freshness.
Phthalocyanine based microsensor for monitoring fish
freshness can be used.This microsensor shows its promising
application in the fish processing industries to monitor
the quality of fishes
Raw Materials:
Microelectrodes sandwiching the MnPc
sensing meter
Contact
for more information
Director
National Research Development Corporation
20-22, Zamroodpur Community CentreKailash Colony Extension
New Delhi, India
Delhi 110048
Tel: 11 6449401/6460506
Fax: 11 6432121/6449396
Email: info@nrdcindia.com
