{'fraction_non_alphanumeric': 0.01694915254237288, 'fraction_numerical': 0.0, 'mean_word_length': 4.594594594594595, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
New method for evaluation of freshness degree in fish and its products.

The method is based on the determination of the content of fish meat of soluble, non-heat-precipitable protein which is brought in relation to the total amount of sarcoplasmic protein. The method is also suited to evaluate the freshness of iced fish where other procedures sometimes fail, which is due to the interference of the melted ice.