ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1997.tb03988.x
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