Menu

0

ISO/WD 26152

Fish — Determination of K-value, ATP metabolites-based freshness index of fish — High performance liquid chromatography (HPLC) method

General information

20.60   Close of comment period   Sep 13, 2026

ISO

ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products

International Standard

Scope

This document specifies a method to obtain K-value, which is a freshness index. It is calculated from contents of adenosine 5’-triphosphate (ATP) metabolites in raw and frozen fish meat (limited to Osteichthyes) measured by high performance liquid chromatography.

Life cycle

NOW

IN_DEVELOPMENT
ISO/WD 26152
20.60 Close of comment period
Sep 13, 2026