Quality assessment of sardines during storage by measurement of fluorescent compounds

Journal of Food Science

Volumn 62, Issue 2, 1997, Pages 295-298

  Aubourg, Santiago P ^a   Sotelo, Carmen G ^a   Gallardo, José M ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

fluorescence; interaction compounds; lipids; quality; sardines

Indexed keywords

CLUPEIDAE;

EID: 1842404232     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb03988.x     Document Type: Article

References (39)

1. Ackman, R. and Ratnayake, W. 1990. Chemical and analytical aspects of assuring an effective supply of omega-3 fatty acids to the consumer. In Omega-3 Fatty Acids in Health and Disease, R. Lees and M. Karel (Ed.), pp. 215-233. Marcel Dekker, Inc., New York and Basel.
2. Antonacopoulos, N. 1960. Verbesserte apparatus zur quantitativer destillation wasserdampfflühtiger stoffe. Z. Lebensm. Unters. Forsch. 113: 113-160.
3. Aubourg, S., Medina, I., and Pérez-Martín, R. 1995. A comparison between conventional and fluorescence detection methods of cooking-induced damage to tuna fish lipids. Z. Lebensm. Unters. Forsch. 200: 252-255.
4. Aubourg, S., Pérez-Martín, R., Medina, I., and Gallardo, J. 1992a. Fluorescence formation by interaction of albacore (Thunnus alalunga) muscle with acetaldehyde in a model system. J. Agric. Food Chem. 40: 1805-1808.
5. Aubourg, S., Pérez-Martín, R., Medina, I., and Gallardo, J. 1992b. Fluorescence formation during albacore (Thunnus alalunga) thermal processing. Z. Lebensm. Unters. Forsch. 195: 332-335.
6. Aursand, M., Bleivik, B., Reinuzzo, J., Jörgensen, L., and Mohr, V. 1994. Lipid distribution and composition of commercially farmed atlantic salmon (Salmo salar). J. Sci. Food Agric. 64: 239-248.
7. Bennour, M., El Marrakchi, A., Bouchriti, N., Hamama, A., and El Ouadaa, M. 1991. Chemical and microbiological assessments of mackerel (Scomber scombrus) stored in ice. J. Food Protect. 54: 784, 789-792.
8. Bligh, E. and Dyer, W. 1959. A rapid method of total extraction and purification. Can. J. Biochem. Physiol. 37: 911-917.
9. Bouzas, J., Kamarei, A., and Karel, M. 1985. Effect of extraction procedures on fluorescent chromophores in milk. J. Food Sci. 50: 1515-1516.
10. Cho, S-Y, Endo, Y., Fujimoto, K., and Kaneda, T. 1989. Autoxidation of ethyl eicosapentaenoate in a defatted fish dry model system. Nippon Suisan Gakkaishi 55: 545-552.
11. El Marrakchi, A., Bennour, M., Bouchriti, N., Hamama, A., and Tagafait, H. 1990. Sensory, chemical and microbiological assessments of Moroccan sardines (Sardina pilchardus) stored on ice. J. Food Protect. 53: 600-605.
12. Gardner, H. 1979. Lipid hydroperoxide reactivity with proteins and amino acids: A review. J. Agric. Food Chem. 27: 220-229.
13. Han, T. and Liston, J. 1988. Correlation between lipid peroxidation and phospholipid hydrolysis in frozen fish muscle. J. Food Sci. 53: 1917-1918.
14. Hasegawa, K., Endo, Y., and Fujimoto, K. 1992. Oxidative deterioration in dried fish model systems assessed by solid sample fluorescence spectrophotometry. J. Food Sci. 57: 1123-1126.
15. Hasegawa, K., Endo, Y., and Fujimoto, K. 1993. Assessment of lipid oxidation in freeze-dried pork and egg yolk by solid sample spectrofluorometry. Nippon Shokuhin Kogyo Gakkaishi 40: 150-153.
16. Herbes, S. and Allen, C. 1983. Lipid quantification of freshwater invertebrates: method modification for microquantification. Can. J. Fish. Aquat. Sci. 40: 1315-1317.
17. Hwang, K. and Regenstein, J. 1993. Characteristics of mackerel mince lipid hydrolysis. J. Food Sci. 58: 79-83.
18. Igene, J., Pearson, A., Merkel, R., and Coleman, T. 1979. Effect of frozen storage time, cooking and holding temperature upon extractable lipids and TBA value of beef and chicken. J. Anim. Sci. 49: 701-707.
19. Iio, T. and Yoden, K. 1988. Fluorescence formation from hydroperoxide of phosphatidylcholine with amino compound. Lipids 23: 65-67.
20. Kim, R. and Labella, F. 1987. Comparison of analytical methods for monitoring autoxidation profiles of authentic lipids. J. Lipid Res. 28: 1110-1117.
21. Kinsella, J. 1987. Dietary fats and cardiovascular disease. In Seafoods and Fish Oils in Human Health and Disease, R. Lees, and M. Karel (Ed.), p. 1-23. Marcel Dekker, Inc. New York and Basel.
22. Leake, L. and Karel, M. 1985. Nature of fluorescent compounds generated by exposure of protein to oxidizing lipids. J. Food Biochem. 9: 117-136.
23. Lowry, R. and Tinsley, I. 1976, Rapid colorimetric determination of free fatty acids. J. Am. Oil Chem. Soc. 53: 470-472.
24. Lubis, Z. and Buckle, K. 1990. Rancidity and lipid oxidation of dried-salted sardines. Int. J. Food Sci. Technol. 25: 295-303.
25. Maruf, F., Ledward, D., Neale, R., and Poulter, R. 1990. Chemical and nutritional quality of Indonesian dried-salted mackerel (Rastrelliger kanagurta). Int. J. Food Sci. Technol. 25: 66-77.
26. Melton, S. 1983. Methodology for following lipid oxidation in muscle foods. Food Technol. 37: 105-111, 116.
27. Miyagawa, K., Hirai, K., and Takeoze, R. 1991. Tocopherol and fluorescence levels in deep-frying oil and their measurement for oil assessment. J. Am. Oil Chem. Soc. 68: 163-166.
28. Miyashita, K. and Takagi, T. 1986. Study on the oxidative rate and prooxidant activity of free fatty acids. J. Am. Oil Chem. Soc. 63: 1380-1384.
29. Montfoort, A., Bezstarosti, K., Groh, M., and Koster, J. 1987. The influence of the chain length of aldehydes on the fluorescence of chromolipids. FEBS Lett. 226: 101-104.
30. Pearson, A., Love, J., and Shorland F. 1977. Warmed-over flavor in meat, poultry and fish. Adv. Food Res. 23: 2-61.
31. Pigott, G. and Tucker, B. 1987. Science opens new horizons for marine lipids in human nutrition. Food Rev. Int. 3: 105-138.
32. Pokorny, J. 1977. Interactions of oxidized lipids with proteins. Riv. Ital. Sostanze Grasse 54: 389-393.
33. Sergent, O., Morel, I., Cogrel, P., Chevanne, M., Beaugendre, M., Cillard, P., and Cillard, J. 1993. Ultraviolet and infrared spectroscopy for microdetermination of oxidized and unoxidized fatty acid esters in cells. Anal. Biochem. 211: 219-223.
34. Shimasaki, H., Privett, O., and Hara, I. 1977. Studies of the fluorescent products of lipid oxidation in aqueous emulsion with glycine and on the surface of silica gel. J. Am. Oil Chem. Soc. 54: 119-123.
35. Shimasaki, H., Ueta, N., Mown, H., and Inove, K. 1984. Formation of age pigment-like fluorescent substances during peroxidation of lipids in model membranes. Biochim. Biophys. Acta 792: 123-129.
36. Smith, G., Hole, M., and Hanson, S. 1990. Assessment of lipid oxidation in Indonesian salted-dried Marine catfish (Arius thalassinus). J. Sci. Food Agric. 51: 193-205.
37. nd ed. W. Freeman and Company, San Francisco.
38. Vossen, R., van Dam-Mieras, M., Hornstra, G., and Zwaal, R. 1993. Continuous monitoring of lipid peroxidation by measuring conjugated diene formation in an aqueous liposome formation. Lipids 28: 857-861.
39. Vyncke, W. 1970. Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichm. 72: 1084-1087.