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Freshness index determination in Sardina pilchardus

2021Journal article Open access
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dc.contributor.authorDiez, Beatriz
dc.contributor.authorCarvalho, Maria João Barata
dc.contributor.authorCosta, Manuela
dc.contributor.authorPeriago, Maria
dc.contributor.authorPalma, Silvina Ferro
dc.date.accessioned2021-02-23T16:17:15Z
dc.date.available2021-02-23T16:17:15Z
dc.date.issued2021
dc.date.updated2021-02-23T16:05:49Z
dc.description.abstractIntroduction: Sardine (Sardinha pilchardus) is pelagic specie, from Clupeidae family, being one of the most abundant fishes all over the world. The term "quality" in fish refers to the index of freshness evaluation in accordance to the Regulation (EC) No. 2406/96 of November 26th, namely the esthetical appearance, freshness and degree of deterioration that the fish had suffered. Objective: To evaluate the freshness index, hygienic quality and bromatological composition of sardines in different commercial shops in Beja, Alentejo. Methods: Four different lots of Sardinha pilchardus were evaluated from the four commercial shops (20 sardines/lots), and classification was made of the category of each of the lots was carried out by the Reg. (EC) No. 2406/96 tables. Physical-chemical analysis was made: determination of Total Volatile Basic Nitrogen (TVB-N), refractive index of vitreous humor (RI), pH, colour, texture, bromatological analysis, and microbiological analysis. Results: TVB-N values for the different samples was lower than 14 mg/100g, as mentioned in Reg. (EC) No 1022/2008 it should be lower than 20 to 30mg/100g, and therefore the 4 samples respected that criteria. Microbiological analysis showed that the samples were within the acceptable values. The sardines presented average nutritional values of 161 Kcal/100g, which are lower than reference values from INSA (2007) nutritional table, eventually due to the low fat content by this time of the year (Spring). Conclusion: The sardines showed freshness categories of Extra and A, and hence emphasized a satisfactory state for consumption. The most expounding analyzes for the determination of freshness were the TVB-N, the instrumental texture and the Refraction Index.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDiez, B., Carvalho, M J. B., Costa, M, Periago, M., & Palma, S. F. (2021) Freshness Index Determination in Sardina pilchardus. Millenium, 2(14), 81-89. DOI: 10.29352/mill0214.19229pt_PT
dc.identifier.doi10.29352/mill0214.19229pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6605
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherinstituto Politécnico de Viseupt_PT
dc.relation.publisherversionhttps://revistas.rcaap.pt/millenium/article/view/19229pt_PT
dc.subjecttexturept_PT
dc.subjectTVB-Npt_PT
dc.subjectrefraction indexpt_PT
dc.subjectnutritional valuept_PT
dc.titleFreshness index determination in Sardina pilcharduspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceViseupt_PT
oaire.citation.endPage89pt_PT
oaire.citation.issue14pt_PT
oaire.citation.startPage81pt_PT
oaire.citation.titleMilleniumpt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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RE - Série 2, n.º 14: (2021)