Fluorecent compound formation in sardine muscle during refrigeration and frozen storage
1995
Aubourg, Santiago P. | Gallardo, José Manuel | Medina, Isabel | Pérez Martín, Ricardo Isaac | Xunta de Galicia | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
5 pages, 1 table.-- Poster.-- VIII European Conference on Food Chemistry (Euro Food Chem VIII), Vienna, Austria, September 18-20, 1995
显示更多 [+] 显示较少 [-]The formation of fluorescent compounds at different excitation/emission maxima was studied in sardine (Sardina pilchardus) kept at different temperatures (0°C, -10°C and - 20°C). An overall fluorescence increase was obtained as a result of increasing storage times and temperatures. A fluorescence shift to higher wavelength maxima was observed according to previous results obtained from heat-treated fish muscle ( cooking and sterilisation). Shift values were not so high in the present experience as were in the case of thermal treatments, although fluorescence ratio between two excitation/emission maxima (393/463 and 327/415 nm) showed a good correlation with thiobarbituric acid (TBA) values at -20°C and -10°C (r = 0'9411 and 0'9553, respectively), and with total volatile bases (TVB) values at 0°C (r = 0'9264)
显示更多 [+] 显示较少 [-]Xunta de Galicia, research project XUGA 40201B93
显示更多 [+] 显示较少 [-]Peer reviewed
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