We thank Mr. Oscar Bellón for technical assistance and Xunta de Galicia for financial support (Project XUGA 402 01B93).
Quality Assessment of Sardines During Storage by Measurement of Fluorescent Compounds
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 295–298, March 1997
How to Cite
AUBOURG, S. P., SOTELO, C. G. and GALLARDO, J. M. (1997), Quality Assessment of Sardines During Storage by Measurement of Fluorescent Compounds. Journal of Food Science, 62: 295–298. doi: 10.1111/j.1365-2621.1997.tb03988.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 2/20/96; revised 7/27/96; accepted 8/30/96.
- interaction compounds;
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).