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Open Access item Quality assessment of sardines during storage by measurement of fluorescent compounds

Authors:Aubourg, Santiago P.
González Sotelo, Carmen
Gallardo, José Manuel
Keywords:Quality, Lipids, Interaction compounds, Fluorescence, Sardines
Issue Date:1997
Citation:Journal of Food Science 62(2): 295-298 (1997)
Abstract:Sardine alterations during chilled storage (0°C) were investigated by measuring the fluorescence ratio between two excitation/emission maxima (393/463 nm, 327/415 nm) and compared with common quality indices. Sardines were also maintained at 15°C to accelerate all reactions occurring at 0°C. Other quality indices (total volatile base-nitrogen, free fatty acids, formation of conjugated dienes, and thiobarbituric acid values) were determined and the use of the fluorescence ratio (fluorescence shift, δF) was analyzed. A high correlation was found between the δF and the total volatile base-nitrogen (r = 0.93, at 0°C; r = 0.92, at 15°C).
Description:5 páginas, 2 figuras, 5 tablas
Publisher version (URL):http://dx.doi.org/10.1111/j.1365-2621.1997.tb03988.x
E-ISSNmetadata.dc.identifier.doi = DOI:1750-3841
Appears in Collections:(IIM) Artículos

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