کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8959378 | 1646311 | 2018 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Freshness related fluorescent compound changes in Japanese dace fish (Tribolodon hakonensis) eye fluid during storage
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
The main fluorescent compounds in Japanese dace fish (Tribolodon hakonensis) eye fluid associated with freshness were distinguished and their time-dependent changes with storage were observed. For this experiment 95 fish were stored at 20â¯Â°C for 36â¯h, meat from the dorsal part was sampled at different storage times and used to measure K value, a standard freshness index. At the same time eye fluid was collected from the fish for fluorescence spectra acquisition and biochemical analysis. K value results showed the fish remained fresh up until 18â¯h of storage, and then deteriorated quickly thereafter. While aromatic proteins and amino acids were confirmed to be the main fluorescent compounds in eye fluid, they showed a complicated change during storage. Fluorescent compounds of uric acid, closely associated with freshness, had low intensity values at the start of storage, with values raising sharply later in storage; showing an exponential increase during storage. Dityrosine was found to be present only at a very late stage of storage. These results indicate the connection between specific fluorescent compound changes and the progression of storage could be employed as a meaningful predictor of fish freshness.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Engineering in Agriculture, Environment and Food - Volume 11, Issue 3, July 2018, Pages 95-100
Journal: Engineering in Agriculture, Environment and Food - Volume 11, Issue 3, July 2018, Pages 95-100
نویسندگان
Qiuhong Liao, Tetsuhito Suzuki, Yuri Shirataki, Makoto Kuramoto, Naoshi Kondo,