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.com

Detalhes bibliográficos
Autores: Aubourg, Santiago P., González Sotelo, Carmen, Pérez Martín, Ricardo Isaac
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:1998
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/58316
Acesso em linha:http://hdl.handle.net/10261/58316
Access Level:acceso abierto
Palavra-chave:Fluorescence
Frozen storage
Interaction compounds
Lipid damages
Sardine
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spelling Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detectionAubourg, Santiago P.González Sotelo, CarmenPérez Martín, Ricardo IsaacFluorescenceFrozen storageInteraction compoundsLipid damagesSardine6 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 reviewedSpringer NatureXunta de GaliciaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201220121998info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/58316reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1007/s11746-998-0068-xSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/583162026-05-22T06:33:51Z
dc.title.none.fl_str_mv Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection
title Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection
spellingShingle Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection
Aubourg, Santiago P.
Fluorescence
Frozen storage
Interaction compounds
Lipid damages
Sardine
title_short Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection
title_full Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection
title_fullStr Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection
title_full_unstemmed Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection
title_sort Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection
dc.creator.none.fl_str_mv Aubourg, Santiago P.
González Sotelo, Carmen
Pérez Martín, Ricardo Isaac
author Aubourg, Santiago P.
author_facet Aubourg, Santiago P.
González Sotelo, Carmen
Pérez Martín, Ricardo Isaac
author_role author
author2 González Sotelo, Carmen
Pérez Martín, Ricardo Isaac
author2_role author
author
dc.contributor.none.fl_str_mv Xunta de Galicia
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Fluorescence
Frozen storage
Interaction compounds
Lipid damages
Sardine
topic Fluorescence
Frozen storage
Interaction compounds
Lipid damages
Sardine
description 6 páginas, 2 figuras, 4 tablas.-- The final publication is available at www.springerlink.com
publishDate 1998
dc.date.none.fl_str_mv 1998
2012
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/58316
url http://hdl.handle.net/10261/58316
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1007/s11746-998-0068-x
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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