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Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection

AuthorsAubourg, Santiago P. ; González Sotelo, Carmen ; Pérez Martín, Ricardo Isaac
Frozen storage
Interaction compounds
Lipid damages
Issue Date1998
CitationJournal of the American Oil Chemists' Society 75(5): 575-580 (1998)
AbstractThe formation of fluorescent compounds was tested as a quality assessment during the frozen storage of sardine at –18°C (up to 24 mon) and at –10°C (up to 120 d). The fluorescence ratio between two excitation/emission maxima (393/463 and 327/415 nm) was studied in the aqueous (δFaq) and organic (δFor) extracts after Bligh and Dyer extraction of the white muscle. Fluorescence results were compared to common quality indices [total volatile base-nitrogen (TVB-N); conjugated dienes; thiobarbituric acid index (TBA-i); and free fatty acids (FFA)]. δFaq showed good correlations with storage time (r = 0.80 and r = 0.72 at –18 and –10°C, respectively) and TBA-i (r = 0.92 and r = 0.81). Principal-component analysis grouped δFaq with quality indices that are sensitive for the assessment of fish damage during frozen storage at both temperatures (TBA-i and FFA at –18°C; BVT-N, TBA-i, and FFA at –10°C). According to these results, fluorescence detection of interaction compounds in the aqueous phase can provide an accurate method to assess quality differences during frozen storage of fish. JAOCS 75, 575–580 (1998)
Description6 páginas, 2 figuras, 4 tablas.-- The final publication is available at www.springerlink.com
Publisher version (URL)http://dx.doi.org/10.1007/s11746-998-0068-x
Appears in Collections:(IIM) Artículos
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