Ocean perch

A method similar to K value is the Kj value index that is used for freshness evaluation of fish that accumulate more inosine than hypoxanthine during spoilage (24). The K value is illustrated in Figure 3 (18,19,20,24). K is used with salmon, halibut, yellowtail, and numerous other tropical fish, while K value is reliable for catfish, white flounder, ocean perch, English sole, and various other species (24). The Kj value can be utilized for species specified for K value but not vice versa due to sensitivity of Kj value to the build up of hypoxanthine and not the total sum of degradation products as needed with K value (24). 

Approved uses of. 231 and. 232 in Quick frozen lobsters Quick frozen fillets of ocean perch Quick frozen fillets of cod and haddock... 

Hsieh, Y.L. and Regenstein, J.M. 1989. Texture changes of frozen stored cod and ocean perch minces. Journal of Food Science 54 824—826. 

Ocean perch, Atlantic 760 Tuna, light, canned in water 463... 

Red fish, ocean perch Scorpaenidae Sebastes marinus Tasty meat, fattier than cod, it is filleted or smoked... 

Red fish of the North Atlantic and arctic regions Sebastes marinus and other species), which are known as red fish or ocean perch (U.K.) or rose-fish or Norway haddock (U.S.A.), have gained in importance in recent decades. Red fish meat is rich in vitamins, firm and moderately fat (fat content 1-10%, cf. Table 13.5). It is marketed fresh or frozen, whole or as fillets as cold or hot smoked steaks and roasted or cooked. 

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