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Quality Assessment of Sardines During Storage by Measurement of Fluorescent Compounds
Author(s) -
AUBOURG SANTIAGO P.,
SOTELO CARMEN G.,
GALLARDO JOSÉ M.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb03988.x
Subject(s) - sardine , fluorescence , chemistry , nitrogen , thiobarbituric acid , base (topology) , conjugated system , chromatography , analytical chemistry (journal) , food science , biochemistry , organic chemistry , fishery , biology , polymer , mathematical analysis , physics , mathematics , quantum mechanics , fish <actinopterygii> , lipid peroxidation , oxidative stress
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).