Use of eye fluid refractive index in sardine (Sardina pilchardus) as a freshness indicator

Gokoglu N., Yerlikaya P.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.218, sa.3, ss.295-297, 2004 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 218 Sayı: 3
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1007/s00217-003-0844-7
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.295-297
  • Anahtar Kelimeler: refractive index, eye fluid, sardine, Sardina pilchardus, ICE
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In this study the usage of eye fluid refractive index as a freshness indicator for sardine (Sardina pilchardus) was investigated. Eye fluid refractive index measurements and quality control analyses of sardine during storage at 0degreesC and +4degreesC were performed at 24h intervals. According to the sensory analysis results, the sardines stored at 0degreesC and +4degreesC had a shelf life of 6 and 4days, respectively. The changes in eye fluid refractive index values during storage at 0degreesC were not significant while the changes at +4degreesC were significant (p<0.01). TVB-N and TMA-N values significantly (p<0.01) increased. No microbiological growth was observed at 0degreesC, however the increase in microorganism counts was significant at +4degreesC. As a result, eye fluid refractive index measurements can be used as a quality criterion for sardine freshness, when stored at +4degreesC.
In this study the usage of eye fluid refractive
index as a freshness indicator for sardine (Sardina
pilchardus) was investigated. Eye fluid refractive index
measurements and quality control analyses of sardine
during storage at 0C and +4C were performed at 24h
intervals. According to the sensory analysis results, the
sardines stored at 0C and +4C had a shelf life of 6 and
4days, respectively. The changes in eye fluid refractive
index values during storage at 0C were not significant
while the changes at +4C were significant (p<0.01).
TVB-N and TMA-N values significantly (p<0.01) increased.
No microbiological growth was observed at 0C,
however the increase in microorganism counts was
significant at +4C. As a result, eye fluid refractive index
measurements can be used as a quality criterion for
sardine freshness, when stored at +4C.