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
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New Delhi, India
Delhi 110048
Tel: 11 6449401/6460506
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Email: info@nrdcindia.com