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Fluorescence formation by interaction of albacore (Thunnus alalunga) muscle with acetaldehyde in a model system

AuthorsAubourg, Santiago P. ; Pérez Martín, Ricardo Isaac ; Medina, Isabel ; Gallardo, José Manuel
Issue Date1992
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 40(10): 1805-1808 (1992)
AbstractThe role of acetaldehyde (AcH) in producing fluorescent compounds as a result of interaction with food constituents was studied. A model system consisting of albacore (Thunnus alalunga) muscle and AcH in 0.1 M phosphate buffer (pH 7.0) was used. Fish muscle was submitted to three different temperatures (5, 15, and 30 OC) and four different concentrations of AcH (0, 1, 2, and 5% ) during 1 month. Resulting fluorescent compounds were analyzed in the aqueous and organic extracts at three different excitationlemission maxima wavelengths: 3271415,3931463, and 4791516 nm. Brown color formation was also measured in organic extracts at 420 nm. A strong relationship between fluorescence formation as a function of AcH concentration, time, and temperature of reaction was evident. An augmentation in all three variables produced a significant shift of fluorescence to higher excitationlemission maxima wavelengths which was accompanied by a marked increase in browning.
Description4 páginas, 4 tablas
Publisher version (URL)http://dx.doi.org/10.1021/jf00022a015
Appears in Collections:(IIM) Artículos
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