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Evaluation de la fraîcheur de la sardine par des indices de l'oxydation des lipides.

Lipid oxidation indices to evaluate sardine freshness.

Auteurs : Ifremer, FIOM, BANDARRA N. M., UNDELAND I., NUNES M. L., BATISTA I., EMPIS J. M.

Résumé

The evolution of perioxide value (PV), fluorescent compounds, diene, triene and polyene indices as well as the level of alpha-tocopherol during 15 days is studied. A significant linear increase (P lower than 0.001) of PV, diene, triene, and fluorescent compounds with storage up to 6 days was obtained. Simultaneously, a fast reduction of the level of alpha-tocopherol was registered being not detected at the 4th day. On the other hand, only a slight decrease of the polyene index was observed. Triene seems to be the most adequate to follow sardine freshness due to its fastest rate of formation and the high coefficient of correlation obtained.

Documents disponibles

Format PDF

Pages : p 263-265

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Lipid oxidation indices to evaluate sardine freshness.
  • Identifiant de la fiche : 1999-0327
  • Langues : Anglais
  • Source : Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
  • Date d'édition : 12/11/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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