Please use this identifier to cite or link to this item:
Título : Quality assessment of sardines during storage by measurement of fluorescent compounds
Autor : Aubourg, Santiago P., González Sotelo, Carmen, Gallardo, José Manuel
Palabras clave : Quality
Interaction compounds
Fecha de publicación : 1997
Editor: Wiley-Blackwell
Resumen: 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).
Descripción : 5 páginas, 2 figuras, 5 tablas
Versión del editor:
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1997.tb03988.x
Citación : Journal of Food Science 62(2): 295-298 (1997)
Appears in Collections:(IIM) Artículos

Files in This Item:
File Description SizeFormat 
Quality_assessment_sardines.pdf109,76 kBAdobe PDFView/Open
Show full item record

Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.