2 research outputs found
Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection
6 páginas, 2 figuras, 4 tablas.-- The final publication is
available at www.springerlink.comThe 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)Xunta de Galicia (Project
XUGA 402 01B93).Peer reviewe
Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection
6 páginas, 2 figuras, 4 tablas.-- The final publication is
available at www.springerlink.comThe 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)Xunta de Galicia (Project
XUGA 402 01B93).Peer reviewe