Abstract
The relation between the quality of canned fish and freshness of the raw material was examined employing hakuren (Hypothalmichthys, molitrix) saba (Peneumalophorus, japonicus)and and sanma (Cololabis, saira). As the indices for the freshness the ratios of the amounts of IMP, Ino and hypoxanthine to their total was adopted.Remerkable decrease in the amount of ATP and increase in the contents of other nucleotides or nucleosides were taken place during the canning process of fishes.During storage of the canned products at room temperature or 37°C for 6 months, no increase in the amounts of nucleotides were observed. A good correlation was observed between the IMP ratio in raw fish meats and the inspection scores given to the canned fishes.
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