Quality Differences Assessment in Canned Sardine (Sardina pilchardus) by Fluorescence Detection
نویسندگان
چکیده
منابع مشابه
QUALITY DIFFERENCES ASSESSMENT IN CANNED SARDINE (Sardina pilchardus) BY FLUORESCENCE DETECTION
Chilled (0, 2, 6, 10, 13 and 15 days) and frozen (0, 0.5, 2, 4, 8 and 12 months) sardines were used to determine the influence of such storage times of fish over the quality of the final canned product. Traditional determinations of lipid quality (free fatty acids content, thiobarbituric acid index and polyene index) were studied and compared with the formation of fluorescent compounds expresse...
متن کاملASSESSMENT OF QUALITY CHANGES IN FROZEN SARDINE (Sardina pilchardus) BY FLUORESCENCE DETECTION
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متن کاملProteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii) by Commercial Enzymes in Saline Solutions.
Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the effect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by c...
متن کاملEffect of previous slurry ice treatment on the quality of cooked sardine (Sardina pilchardus)
The use of slurry ice was evaluated as a technological treatment prior to cooking processing of fish. Thus, sardine (Sardina pilchardus) was stored in slurry ice for 2, 5 and 8 days. At such times, sardine specimens were taken and subjected to steam cooking, and the results were compared with those from a parallel control batch previously stored in flake ice. Quality assessment of lipid damage ...
متن کاملEvaluating fishermen’s conservation attitudes and local ecological knowledge of the European sardine (Sardina pilchardus), Peniche, Portugal
BACKGROUND European sardines are an important fishing resource in the North Atlantic. Recognized for its great commercial and economic value in southern Europe, this resource currently has low stock indices. From this perspective, fishers' local ecological knowledge (LEK) is appreciated as an auxiliary tool in the management of sardines in this region. Our goal is to evaluate the LEK and attitu...
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ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 1997
ISSN: 0021-8561,1520-5118
DOI: 10.1021/jf970056l