Abstract
A comparison of various chemical methods for the determination of spoilage in fresh-water fishes, especially Carassius carassius L. in Lake BIWA, was experimentally made: namely HgCl2 test, pH test, volatile basic nitrogen (VBN) and volatile reducing substances (VRS). HgCl2 test was unfavorable and pH test uncertain for the fresh-water fishes. The reason for the findings described above might be due to the difference of the meat component and qualities between fresh-water and sea fishes. VRS was measured by steam distillation on 10ml of water extract from flesh for 20 minutes, the reagents and titration were the same with FARBER's method. Data in Table 3, 4, 5, 6 and Fig. 1, 2 show that VRS is more sensitively applicable to evaluate the degree of spoilage of fresh or brined fresh-water fishes and values are closely corelated with those of organoleptic judgement.
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