QUALITY ASSESSMENT OF SARDINES DURING STORAGE BY MEASUREMENT OF FLUORESCENT COMPOUNDS

Sardine alterations during chilled storage (0 degrees C) were investig ated by measuring the fluorescence ratio between two excitation/emissi on maxima (393/463 nm, 327/415 nm) and compared with common quality in dices. Sardines were also maintained at 15 degrees C to accelerate all reactions occurring at 0 degrees C. Other quality indices (total vola tile base-nitrogen, free fatty acids, formation of conjugated dienes, and thiobarbituric acid values) were determined and the use of the flu orescence ratio (fluorescence shift, delta F) was analyzed. A high cor relation was found between the delta F and the total volatile base-nit rogen (r = 0.93, at 0 degrees C; r = 0.92, at 15 degrees C).