FISH AND SHELLFISH AS FOOD 



285 



Kuhn, (1927), Benson and Wells (1911), Stansby and Lemon (1933), and Lang, 

 Farber, and Yerman (1945). 



The test devised by Stansby and Lemon (1933) for the detennination of the 

 relative freshness of haddock involves the electrometric titration of a sample 

 suspension of the ground flesh. This notes the volume of standard hydrochloric 



< 

 o 



CE 

 LJ 

 Q. 



o 



-J 

 < 

 q: 



CD 



68 10 0246 8 10 

 STORAGE (DAYS) 



(Courtesy B. E. Proctor, J. T. R. Nickerson and S. A. Goldblith) 



Fig. 14—1. Effects of different storage temperatures on bac- 

 terial count and trimethylamine nitrogen content of haddock 

 fillets ( non-irradiated ) . 



acid solution required to bring the pH to 5.97 (B value) and then to 4.28 (A 

 value). In general the higher the A values and the lower the B values the fresher 

 the haddock. 



The Lang, Farber, and Yerman method (1945) involves the passage of a 

 current of purified air through a quantity of juice pressed from the fish under test 

 and then through an oxidizing reagent (a standard solution of alkaline potassium 

 permanganate) of known strength and voliome. The amount of reduction of the 

 permanganate is considered to be an index of the amount of spoilage of the fish. 



