It is a specific and connected enzymatic biosensor for the objective determination of the degree of yake in tuna, as an alternative to the current methodology of visual classification.

It is a simple to use and connected measuring equipment, which allows to manage the data generated in the analysis and to measure in less than 2 minutes, in a simple, accurate and economical way, the degree of YAKE in tuna, using only a pipette to inject the sample into the electrochemical cell of the equipment.

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Measurement Matrix

  • Raw tuna
Category Quality
A Absence of YAKE (Highest quality tuna. Sashimi grade)
A-B Incipient YAKE (Tuna with some physical-chemical evidence but not necessarily visual YAKE)
B Localized YAKE (Tuna that presents YAKE only in the spine area, without affecting the whole back meat)
C Extended YAKE (Whole tuna loin affected by YAKE)