"kamaboko" jelly. (In Japanese with English summary.) Bull. Japan. Soc. Set.
Fisheries 17, 7-14.
Tanikawa, E. (1935). Studies on measuring freshness of fish and shellfish meat.
(In Japanese.) /. Soc. Ind. Fisheries (Japan) 3, 267-296.
Tanikawa, E. (1938a). Determination of volatile bases as a means of detecting the beginning of decomposition of the flesh of fish and shellfish. Bull. soc. hyg.
aliment. (Paris) 26, 149.
Tanikawa, E. (1938b). The significance of the quantitative determination of volatile base as a means of determination of the primary stages of decomposition of meat of fish and of shellfish. Mem. Alumni Soc. Hakodate College Fisheries, Hakodate, Japan.
Tanikawa, E., and Akiba, M. (1955). On the manufacture of crabmeat from Paralithodes camtschaticus, I. Velocity of bacterial decomposition of the meat.
(In Japanese with English summary.) Bull. Japan. Soc. Set. Fisheries 21, 397-401.
Tanikawa, E., Akiba, M., and Motohiro, T. (1952a). Comparison of chemical components of meat of mackerel caught respectively in the Japan Sea and in the Pacific Ocean off the Hokkaido Coast. (In Japanese.) Bull. Fac. Fisheries Hokkaido Univ. 3, 1-6.
Tanikawa, E., Akiba, S., Inoue, Y., Akiba, M., and Motohiro, T. (1952b). Rela
tion between freshness of mackerel meat and the quality of the canned product.
(In Japanese.) Bull. Fac. Fisheries Hokkaido Univ. 3, 7-12.
Tanikawa, E., Akiba, M., and Kimura, M. (1953a). Studies on the manufacture of canned crab. I. The relation between the freshness of the raw crab meat material and the quality of the canned product. Bull. Fac. Fisheries Hokkaido
Univ. 4, 1-7.
Tanikawa, E., Akiba, M., and Motohiro, T. (1953b). Studies on the manufacture of canned crab. II. Velocity of bacterial decomposition of the meat of Erimacrus isenbeckii. Bull. Fac. Fisheries Hokkaido Univ. 4, 7-14.
Tanikawa, E., Akiba, M., and Motohiro, T. (1953c). Studies on the manufacture of canned crab. III. Discussion of methods for determining freshness of meat of Erimacrus isenbeckii. Bull. Fac. Fisheries Hokkaido Univ. 4, 14-22.
Tanikawa, E., Inoue, Y., and Akiba, M. (1953d). Studies on the manufacture of canned crab. IV. Studies on the influences of the freshness of raw crab meat and duration of storage after boiling upon the quality of canned crab meat. Bull.
Fac. Fisheries Hokkaido Univ. 4, 22-31.
Tanikawa, E., Akiba, M., and Takawara, N. (1955). On the manufacture of canned crabmeat from Paralithodes camtschaticus. III. Relation between total volatile base in canned crab during heating and the freshness of the meat. (In Japanese with English summary.) Bull. Japan. Soc. Sei. Fisheries 21, 405-408.
Tarr, H. L. A. (1938). Trimethylamine formation in relation to the viable bac
terial population of spoiling fish muscle. Nature 142, 1078.
Tarr, H. L. A. (1939). The bacterial reduction of trimethylamine oxide to tri
methylamine. /. Fisheries Research Board Can. 4, 367-377.
Tarr, H. L. A. (1940). Specificity of trimethylamine-oxidase. J. Fisheries Research Board Can. 5, 187-196.
Tarr, H. L. A. (1941). A direct method for counting bacteria in fish flesh. Progr.
Repts. Pacific Coast Stas. Fisheries Research Board Can. No. 49, 8-10.
Tarr, H. L. A. (1942). Volatile base content of certain Pacific Coast fish prior to and subsequent to canning. Progr. Repts. Pacific Coast Stas. Fisheries Re-search Board Can. No. 52, 24-26.
Tarr, H. L. A. (1944a). Direct bacterial counts and trimethylamine tests as cri
teria of quality of British Columbia flounders and gray cod. Progr. Repts. Pacific Coast Stas. Fisheries Research Board Can. No. 59, 15-18.
Tarr, H. L. A. (1944b). "Fish Poisoning." Progr. Repts. Pacific Coast Stas. Fish
eries Research Board Can. No. 61, 13-15.
Tarr, H. L. A. (1945). Direct bacterial counts and carbon dioxide tests as criteria of quality of lemon soles and herring. Progr. Repts. Pacific Coast Stas. Fisheries Research Board Can. No. 62, 7-9.
Tarr, H. L. A. (1954). Microbiological deterioration of fish post-mortem, its detec
tion and control. Bacteriol. Revs. 18, 1-15.
Tarr, H. L. A. (1955a). Sea foods. In "Handbook of Food and Agriculture" ( F . C. Blanck, ed.), pp. 511-531. Reinhold, New York.
Tarr, H. L. A. 1955b). Problems in the control of oxidative rancidity in frozen fish. Chem. Canada 7, 39-41.
Tarr, H. L. A. (1958). Some observations concerning experimental application of objective quality tests to West Coast fish. Paper at Can. Fish. Inspection Ann.
Mtg. Ottawa, 9 pp.
Tarr, H. L. Α., and Bailey, Β. E. (1939). Effectiveness of benzoic acid ice in fish preservation. /. Fisheries Research Board Can. 4, 327-336.
Tarr, H. L. Α., and Ney, Ph. W. (1949). Effects of flesh acidity on bacterial numbers and trimethylamine in spoiling fish. Fisheries Research Board Can.
Progr. Repts. Pacific Coast Stas. No. 78, 11-13.
Tauti, M., Hirose, I., and Wada, H. (1931). A physical method of testing the freshness of raw fishes. /. Imp. Fisheries Inst. (Japan) 26, 79-86.
122 L I O N E L F A R B E R
Testa, C. (1955). L'ammoniaca nelle diverse specie ittiche e nei diversi stadi di conservazione. Atti soc. ital. sei. vet. 9, 481-484.
Tester, A. L. (1941). "Belly" burn in Nanoose bay herring. Fisheries Research Board Can. Progr. Repts. Pacific Coast Stas. No. 50, 14-15.
Thornton, H. R., McClure, F., and Sandin, R. B. (1941). The reduction of resazurin in milk and aqueous solutions. Can. J. Research 19, 39-48.
Tilik, Τ. E . (1935). The content of hydrogen sulfide in preserved fish. (In Rus
sian.) Konservnaya Prom. No. 8, 24-27.
Tillmans, J . , and Mildner, Η. (1916). Über den Nachweis beginnender Fleisch
fäulnis. Z. Untersuch. Nahr.-u. Genussm. 32, 65-75.
Tillmans, J . , and Otto, R. (1924). Über den Nachweis der beginnender Fisch
fäulnis. Z. Untersuch. Nahr.-u. Genussm. 47, 25-37.
Tillmans, J., Strohecker, R., and Schutze, W. (1921). Studien über den Nachweis beginnender Fleischfäulnis. Z. Untersuch. Nahr.-u. Genussm. 42, 65-75.
Tillmans, J . , Hirsch, P., and Kuhn, A. (1927). Die bei beginnender Fischfäulnis auftretenden chemischen und physiko-chemischen Veränderungen. Z. Untersuch.
Lebensm. 53, 44-64.
Tomiyama, T., and Yone, Y. (1953). Studies on methods for determining fresh
ness of foods. VI. A comparative study of methods for determining freshness of
"kamaboko." (In Japanese with English summary.) Bull. Japan. Soc. Sei. Fish
eries 18, 521-524.
Tomiyama, T., Yone, Y., and Ide, K. (1951). Catalase test for gill tissue as a spoilage indicator. (In Japanese.) Bull. Japan. Soc. Sei. Fisheries 16, 17-24.
Tomiyama, T., Ide, K., and Akiyama, T. (1952). Studies on the method for test
ing the spoilage of foods. III. A new steam-distilling method for the determina
tion of volatile base in fish flesh. (In Japanese with English summary.) Bull.
Japan. Soc. Sei. Fisheries 17, 191-196.
Tomiyama, T., Yone, Y., and Sugawara, N. (1953). Studies on the method for testing the spoilage of food. VII. A new rapid method for determining freshness of "kamaboko." (In Japanese with English summary.) Bull. Japan. Soc. Sei.
Fisheries 19, 551-553.
Tomiyama, T., Yone, Y., and Sugawara, N. (1955). Studies on the method for testing the spoilage of food. VIII. A new turbidimetric method for the deter
mination of freshness of cooked fish-paste, "kamaboko." (In Japanese with Eng
lish summary.) Bull. Japan. Soc. Sei. Fisheries 21, 954-957.
Tomiyama, T., Ikeura, K., and Oyama, Sh. (1960a). Studies on the method for testing the spoilage of food. XI. Determination of volatile reducing substances of mackerel flesh by steam distillation. (In Japanese with English summary.) Bull. Japan. Soc. Set. Fisheries 2 6 ( 1 ) , 33-38.
Tomiyama, T., Oyama, Sh., and Fujino, S. (1960b). Studies on the method for testing the spoilage of food. XV. An improved duration method for determina
tion of VRS. (In Japanese with English summary.) Bull. Japan. Soc. Set. Fish
eries 2 6 ( 5 ) , 520-526.
Tomiyasu, Y., and Zenitani, B. (1957). Spoilage of fish and its preservation by chemical agents. In "Advances in Food Research" ( E . Mrak and G. F . Stewart, eds.), Vol. 7, pp. 41-82. Academic Press, New York.
Tomiyasu, Y., Toyomizu, M., and Takahashi, K. (1952). A method of freshness determination of aquatic food products. (In Japanese.) Sei. Bull. Fac. Agr.
Kyushu Univ. 12, 391-398.
Tomlinson, N., and Geiger, S. E. (1962). Glycogen concentration and post-mortem
loss of adenosine-triphosphate in fish and mammalian skeletal muscle. A Review.
/. Fisheries Research Board Can. 19, 997-1003.
Torres-Acero Fernandez, J. M. (1956). Contenido en histamina de algunos alimentos. Anal, hromatol. (Madrid) 8 ( 3 ) , 345-347.
Treiber, Η. (1959). Die Bestimmung der Frischheit (Qualität) von frischem Seefisch und dessen Filet. Deut. Lebensm. Rundschau 55, 146-150.
Truttwin, Η. (1953). Bestimmung der Alterung des Fisches mittels jodometrischer Titration. I. Z. Lebensm.-Untersuch. u.-Forsch. 97, 275-281.
Truttwin, Η. (1954). Bestimmung der Alterung des Fisches mittels jodometrischer Titration. II. Z. Lebensm.-Untersuch. u.-Forsch. 99, 461-464.
Truttwin, Η. (1955). Bestimmung der Alterung des Fisches mittels jodometrischer Titration. III. Z. Lebensm.-Untersuch. u.-Forsch. 102, 426-429.
Turner, E. W., Paynter, W. H., Montie, E. J . , Bessert, M. W., Struck, G. M., and Olson, F. C. (1954). Use of the 2-thiobarbituric acid reagent to measure rancidity in frozen pork. Food Technol. 8, 326-329.
Uchiyama, Η., and Yokoyama, W. (1953a). A study on the preservation of fish
cake. I. Chemical determination of the quality of fish cake. (In Japanese). Bull.
Japan. Soc. Sei. Fisheries 18, 709-717.
Uchiyama, H., and Yokoyama, W. (1953b). Detection of volatile acids in fish cake by chromatography. (In Japanese.) Bull. Japan. Soc. Sei. Fisheries 18, 718-722.
Uno, Τ., and Tokunaga, T. (1954). Studies on freshness determination of fish meat by resazurin test. (In Japanese.) Bull. Hokkaido Regional Fisheries Lab.
No. 11, 78-81.
Vaisey, Ε. B. (1956). Chemical changes in nitrite-treated Atlantic cod fillets in relation to spoilage assessment. /. Fisheries Research Board Can. 13, 559-567.
van Dame, H. C. (1957). Report on organic acids as indices of decomposition.
Chromatographic separation. /. Assoc. Offic. Agr. Chemists 40, 404-406.
van Deurs, J. Α., and Hoff-J0rgensen, E. (1936). Use of pH determination in investigations on the preparation and exportation of fish fillets. Ingeni0ren.
(Kemoteknik) 45, 1-4; Chim. 6- ind. (Paris) 36, 1217-1218.
van de Velde, A. J. J. (1937). Biochemical properties of fresh and spoiled fish flesh.
(In Dutch.) Natuurw. Tijdschr. (Ghent) 19, 41-48.
van de Velde, A. J . J. (1940). Hydrolyse von visproteiden. Natuurw. Tijdschr.
(Ghent) 21, 223-232.
van Driest, P. A. (1920). Examination of meat and meat products for decomposi
tion. (In Dutch.) Tijdschr. Diergeneesk. 47, 37; Chem. Weekblad 17, 284.
van Veen, A. G., and Latuasan, Η. E . (1950). Fish poisoning caused by histamine in Indonesia. Documenta Neerl. et Indones. Morbis Trop. 2, 18-20.
Varela, G., and Wojciech, R. (1956). Biochemical processes in the decomposition of European hake. Anales bromatol. (Madrid) 8, 5-18.
Velankar, Ν. K. (1952). Moisture, salt, trimethylamine and volatile nitrogen con
tents and bacterial counts of salt-cured marine fish. /. Set. Research (India) IIA, 359-360.
Vickery, J. R. (1928). The post-mortem production of lactic acid in mammalian muscle. Rept. Food Invest. Board Dept. Sei. Ind. Research, p. 17.
Vintilescu, I., and Popescu, A. (1915). A biochemical reaction for rancid fats. Bull, acad. sei. Roumaine 4, 151-158; J. pharm, chim. 12, 318-323.
Von Fellenberg, Τ. (1924). Über den Nachweis der Ranzigkeit von Fetten und Ölen. Mitt. Lebensm. Hyg. 15, 198-208.
124 L I O N E L F A R B E R
Wada, Μ., and Fujikawa, Κ. (1951). On the chemical changes and toxic properties produced by the putrefaction of sardine. I and II. (In Japanese.) Bull. Japan.
Soc. Sei. Fisheries 17, 106-109, 110-114.
Waksman, S. Α., and Lomanitz, S. (1925). Contribution to the chemistry of de
composition of proteins and amino acids by various groups of microorganisms.
J. Agr. Res. 30, 263.
Waldbauer, Ο. (1931). The resazurin reductase test. (In Hungarian.) Kis'er-letugyi Közlemenyek 34, 128-134.
Walkiewicz, W. (1936). Eine einfache Methode zum Nachweis der Fleischfäulnis.
Z. Fleisch- u. Milchhyg. 46, 171-174.
Walters, W. P., Muers, Μ. M., and Anderson, Ε. B. (1938). An improved Kreis test. J. Soc. Chem. Ind. (London) 57, 53-56T.
Watson, D. W. (1939). Studies of fish spoilage. IV. The bacterial reduction of trimethylamine oxide. /. Fisheries Research Board Can. 4, 252-266.
Watts, B., and Major, R. (1946). Comparison of a simplified quantitative Kreis test with peroxide values of oxidizing fats. Oil and Soap 23, 222-225.
Weber, F. C , and Wilson, J. B. (1919). The formation of ammonia and amines in canned sardines during storage. J. Ind. Eng. Chem. 11, 121-126.
Weber, F. C , and Wilson, J. F. (1920). The food of small sea herring and ammonia and amines as end products of its decomposition. J. Am. Chem. Soc.
42, 841.
Weinzirl, J., and Newton, Ε. B. (1914). Bacteriological methods for meat analysis.
Am. J. Public Health 4, 408-412.
Wheeler, D. H. (1932). Peroxide determination by iodine titration. Oil ir Soap 9, 89-97.
Wierzhchowski, J. (1956). Some chemical indications of fish spoilage. (In Polish.) Przemysl Spozywczy 1 0 ( 4 ) , 162-165.
Wierzhchowski, J., and Severin, Μ. (1953). Indole as an indicator of decaying fish.
(In Polish.) Acta. Polon. Pharm. 16, 161-169.
Williams, D. W. (1954). Report on chemical indices of decomposition in fish (histamine). J. Assoc. Offic. Agr. Chemists 36, 567-572.
Williams, D. W. (1956). Report on chemical indices of decomposition in fish (histamine). /. Assoc. Offic. Agr. Chemists 39, 609-612.
Williams, D. W. (1957). Report on decomposition of fish (histamine). /. Assoc.
Offic. Agr. Chemists 40, 420-421.
Williams, D. W. (1959). Report on chemical indices of decomposition of fish (histamine). J. Assoc. Offic. Agr. Chemists 42, 287-289.
Wittfogel, H. (1952). Die Anwendbarkeit von langwelligen ultravioletten Licht für die Feststellung von fortschreitendem Verderbnis von Fischen und Fisch
produkten. Lebensmitteltierärzt 3 ( 9 ) .
Wittfogel, H. (1953). Keimzählverfahren zur Beurteilung von Seefischen. Fisch
war en-u. Feinkost-Ind. 25, 38-41.
Wittfogel, H. (1955a). A direct microscopic bacterial count procedure for the objective evaluation of freshness of marine fish. (In German.) Arch. Lebensmit-telhyg. 6, 279-81.
Wittfogel, H. (1955b). A direct microscopic bacterial count procedure as an aid for the objective evaluation of marine fish. (In German.) Die Fischwirtschaft.
#10, #11.
Wittfogel, H. (1956), Die Bestimmung von flüchtigen reduzierenden Substanzen
als ein Hilfsmittel für eine objektive Beurteilung von dem Frischezustand der Seefischen. Arch. Lebensmittelhyg. 7, 4-7, 51-57, 111-151.
Wittfogel, H. (1958a). Die Bestimmung flüchtiger, permanganat-reduzierender Substanzen als ein brauchbare Methode objektiver Qualitäts-bestimmung von Seefischen. Fischwaren-u. Feinkost-Ind. 30, 4-8.
Wittfogel, H. (1958b). Brauchbare Methoden objektiver Qualitäts-bestimmung von Seefischen. Arch, exptl. Veterinärmed. L2, 68-78.
Wittfogel, H., and Gebhardt, R. (1957). Die Bestimmung flüchtigen reduzieren
den Substanzen als ein Hilfsmittel der objektiven Bestimmung von Frischezu
stand der Seefischen. Arch. Lebensmittelhyg. 8, 241-244, 270-272.
Wojciech, R., and Varela, G. (1958). Contribucion al estudio de la conservacion por frio de algunos pescados espanoles. Anales bromatol. (Madrid) 1 0 ( 1 ) , 59-128.
Wood, A. J . , and Baird, Ε. A. (1943). Reduction of trimethylamine oxide by bacteria. I. The Enterobacteriaceae. /. Fisheries Research Board Can. 6, 194-201.
Wood, A. J . , Sigurdsson, J . J., and Dyer, W. J. (1942). The surface concept in measurement of fish spoilage. J. Fisheries Research Board Can. 6, 53-62.
Yamada, K., and Kitano, E. (1948). On the relation between the freshness of fish meat and the change of electrical resistance. (In Japanese.) Bull. Japan.
Soc. Sei. Fisheries 13, 232-236.
Yamamoto, M., and Sonehara, M. (1953). An assay method for freshness of fishes by the estimation of pH value. (In Japanese.) Bull. Japan. Soc. Sei. Fisheries 19, 261-265.
Yamamura, Y. (1932). Change of rigidity of fish body during decomposition. (In Japanese.) /. Imp. Fisheries Inst. (Japan) 27, 45-54.
Yamamura, Y. (1933a). Change of rigidity of fish body during decomposition.
Proc. 5th Pacific Sei. Congr. 1, 601-608.
Yamamura, Y. (1933b). The putrefactive degree and the pH value of fish muscle.
(In Japanese.) Bull. Japan. Soc. Sei. Fisheries 2, 118-120.
Yamanishi, T., and Hanai, S., Fukuhara, K., and Inagaki, C. (1954). Freshness test of canned fish meats by paper chromatography. (In Japanese.) Nat. Set.
Rept. Ochanomizu Univ., Tokyo 5, 101-108.
Young, O. C. (1938). The quality of fresh, frozen and stored halibut as deter
mined by a tasting panel. Fisheries Research Board Can. Progr. Repts. Pacific Coast Stas. No. 37, 12-16.
Yu, T. C , and Sinnhuber, R. O. (1957). 2-Thiobarbituric acid method for the measurement of rancidity in fish products. Food Technol. 11, 104-108.
Zakhar'evskii, M. S. (1939a). The determination of the oxidation-reduction poten
tial of bacterial cultures. (In Russian with English summary.) Zhurn. Mikrobiol.
Epidemiol. Immunitätforsch. 1939(2-3), 87-97.
Zakhar'evskii, M. S. (1939b). The determination of the initial stages of meat spoilage by means of physico-chemical methods. (In Russian.) Voprosy Pitaniya 8, 35-42.
Ziegler, F., Spencer, J. V., and Stadelman, W. J. (1954). Method for determining spoilage in fresh poultry meat. Poultry Sei. 33, 1253-1255.
Zwilling, Α. (1936). Zur Frischebeurteilung des Fisches. Z. Untersuch. Lebensm.
72, 148-156.
1 2 6 L I O N E L F A R B E R
N O T E ADDED I N P R O O F
Hennings ( 1 9 6 3 , 1 9 6 4 ) has recently described a n e w apparatus and procedure for the estimation of freshness of whole fish. T h i s depends upon the measurement of the A C resistance or impedance at two fre
quencies of a fish b e t w e e n two electrodes c o n n e c t e d to the measuring device. T h e i m p e d a n c e difference or " Q " value decreases with age and deterioration. H o w e v e r a n u m b e r of investigators have reported variations in the values resulting from physical breaks of the skin and tissues, removal of scales, and other environmental factors. F u r t h e r studies on this m e t h o d will reveal its practical significance and p l a c e in the testing of freshness of whole fish.
Hennings, C. (1963). Ein neues elektronisches Schnellverfahren zur Ermittlung der Frische von Seefischen. Z. Lebensm. Untersuch.-Forsch. 119(6), 461-77.
Hennings, C. (1964). Ein neues elektronisches Schnellverfahren zur Ermittlung der Frische von Seefischen. Arch. Fischereiwiss. 15(1), 34-53.