Abstract: In Japanese cuisine, raw meat—particularly raw fish and shellfish—plays a central role. Freshness is crucial, as the quality of fish deteriorates quickly after being caught. The taste and overall dining experience are heavily influenced by how fresh the fish is at the time of consumption. Therefore, accurate and quantitative assessment of freshness is essential in food quality control. There are multiple levels of freshness, with the initial stage being measured by the K value, also known as the freshness index. This index reflects the freshness of the fish immediately after it is removed from the hook, serving as a key indicator for determining its quality before it reaches the consumer. By monitoring the K value, food producers and retailers can ensure that only the highest quality seafood is offered to customers, maintaining both safety and flavor standards.
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