Determination of anchovy freshness by refractive index of eye fluid

Yapar A., Yetim H.

FOOD RESEARCH INTERNATIONAL, cilt.31, sa.10, ss.693-695, 1998 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31 Sayı: 10
  • Basım Tarihi: 1998
  • Doi Numarası: 10.1016/s0963-9969(99)00047-2
  • Dergi Adı: FOOD RESEARCH INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.693-695
  • Karadeniz Teknik Üniversitesi Adresli: Hayır

Özet

This research attempted to determinate freshness of Anchovy (Engraulis encrasicolus) by measuring eye fluid refractive index (RI) value of the fish. The Anchovy samples were maintained under three different conditions for 10 days, and RI and TMA-N values were determined during storage. The results showed that eye fluid RI values increased as the total TMA-N contents increased during storage. Also, there was a significant correlation between the TMA-N content and RI values of the Anchovies kept in different storage conditions. Hence the results of this study suggest that the eye fluid RI value could be utilized to rapidly evaluate the freshness of Anchovy. (C) 1999 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology. All rights reserved.