Theoretical consideration on estimation of the remaining days of validity (RDV) for fresh fish based on K value concept

A method for estimating the remaining days of validity (RDV) during storage of fresh fish was proposed. This method is based on the K value which shows good correlation with "ikinoyosa", the freshness in the initial stage of storage. The proposed method can benefit to consumer side from the view point that consumers can judge RDV upon purchasing fresh fish. Consumers are thus able to confirm the safety of sashimi.