@article{oai:ir.kagoshima-u.ac.jp:00014089,
 author = {FUNAHASHI, Aki and KAMINISHI, Yoshio and ITAKURA, Takao},
 journal = {鹿児島大学水産学部紀要, Memoirs of Faculty of Fisheries Kagoshima University},
 month = {},
 note = {We investigated the effect of deoxidized atmosphere storage on sashimi qualities in order to propose the critical control point for the quality assessment of sashimi. The sashimi quality of bigeye-tuna and bonito with or without deoxidizer was evaluated by K-value, color deterioration, bacterial counts, VBN and polyamines. The quality of fishes packed with deoxidizer was guaranteed by monitoring the K-value, since the change of K-value is faster than the increase of discoloration, odor, polyamines, and microbial growth. In other words, K-value is utilized as the critical control point (CCP) for the quality assessment of sashimi. In addition, we could purchase the fresh sashimi labeled for the shelf life of date and time, since K-value was predictable provided the initial K-value and temperature history of the fish were given.},
 pages = {1--8},
 title = {A proposal for qualitty assessment and critical control point on fresh fishes packed with deoxidizer (MA storage)},
 volume = {63},
 year = {2014}
}