Quick Estimation of the Freshness and the Level of Putrefaction in Fish Meat Using Nexera™ Dual Injection System

This article introduces simultaneous determination of the K value as an indicator of freshness and histamine as an indicator of the level of putrefaction using the Nexera dual injection system. Under the analytical conditions described in this article, amino acids and nucleic acids known as nutritional compounds, including umami taste, contained in fish meat were able to be determined simultaneously as well.