Application of the Freshness Quality Index (K Value) for Fresh Fish to Canned Sardines from Northwestern Mexico

Changes in quality parameters of Monterey sardine (Sardinops sagax caerulea) muscle during the canning process

“…These results are in agreement with the effect of times and temperatures reported in Table 2, confirming that it is the combination of time and temperature, which determines the final quality of the product. Nevertheless, the values in the present study are lower than those reported by Vázquez-Ortíz, PachecoAguilar, Lugo-Sánchez, and Villegas-Ozuna (1997) in canned Monterey sardine, where a biochemical age equivalent to 9-15 days against a chronological age of 1.5 days was found.…”

Effect of nano-SiO2-LDPE packaging on biochemical, sensory, and microbiological quality of Pacific white shrimp Penaeus vannamei during chilled storage

“…K value has been widely studied and applied to monitor freshness and shelf-life of fish muscle [37], and was calculated on the basis of quantification of ATP concentration and its degradation products. Shrimps with the NSLDPE packaging had significantly lower increase rate of K value.…”

Chemical Quality Indices for Freshness Evaluation of Fish

“…In canned sardines (Sardinops sagax caerulea) of three different brands, Vázquez-Ortiz et al (1997), aiming at evaluating the quality of the raw material before thermal processing, once it does not interfere with nucleotide content, observed K value variation of 34.7-56.3 indicating the use of raw material of poor sensory quality. Similar results were described by Uriarte-Montoya et al (2010) who observed an increase of K value throughout the canning process stages of this sardine species, from 14.1% to 22.8%.…”