Method of evaluating freshness of a fish product

Details Method of evaluating freshness of a fish product Method of evaluating freshness of a fish product

2008-03-25

2008-03-25

Warden, Jill (Department: 1743)

Chemistry: analytical and immunological testing

Food or dairy products

Meat or eggs

C436S063000, C422S082080

Reexamination Certificate

active

07348180

ABSTRACT:
A method of evaluating freshness of a fish product by cutting a small quantity of sample from the fish product, adding an effective amount of a staining reagent containing at least one of a cell-permeant dye and a cell-impermeant fluorescent dye onto the sample, incubating the sample for a predetermined duration, and determining the freshness of the fish product based on the fluorescence emitted from the sample.

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