Quality Assessment of Sardines during Storage by Measurement of Fluorescent Compounds
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 کاملProduction of Sponge Cakes Incorporated with Black Cumin Seed Powder and Assessment of their Qualitative Properties During Storage
Background and Objectives: Cake is the most preferred option by consumers due to their good organoleptic characteristics. Improving quality of these products and using components with bioactive properties can be effective on public health. Black cumin seed, due to its health properties, can be a good option to use in formulations of food products. Materials & Methods: Black cumin seed powder ...
متن کاملP-11: DHR123: A Suitable Fluorescent Mitochondrial Probe for Assessment of H2O2 in Human Spermatozoa
Background: The objective of present study was to assess potential of DHR123 (dihydrorhodamine 123) fluorescent probe for measurement of H2O2 produced by human spermatozoa and comparing the results with DCFH-DA (2', 7'-dichlorodihydrofluorescein diacetate). Materials and Methods: Fluorescent intensity and percentage R123 and DCF positive sperm measured by flow cytometry. The suitable ...
متن کاملEvaluation of microRNAs; mir223, mir222 and mir92a levels in the Platelet-derived microparticles in the Platelet concentrates produced by Platelet Rich Plasma method during storage
Abstract Background and Objectives Platelets release microparticles containing cellular components, including microRNAs, during storage. Assessment of these microRNAs is one of the markers for evaluation of platelet storage lesions. The aim of the present study was to evaluate the level of changes in the expression of mir-223, mir-92a and mir-222 during storage in platelets prepared by platele...
متن کاملQuality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at -18ºC
Microbiological, chemical and sensory changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) were determined during storage at -18ºC for 5 months. Microbiological counts were including total plate count (TPC), total coliform (TC), Staphylococcus aureus, Psychotropic and Escherichia coli decreased throughout the frozen storag...
متن کامل