Biochemical indices of freshness during processing of sardine (sardina pilchardus (WALB.)) for canning

机译：罐装沙丁鱼（Sardina pilchardus（WALB。））加工过程中的新鲜度生化指标

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The aim of this research was to investigate the chemical changes taking place during the processing of sardine for canning, to evaluate the effect of time/temperature during sterilization on the raw material, and to identify reliable post-canning indicators of precanning freshness. Our results indicate that putrescine level, spermidine level and hypoxanthine ratio may be useful indicators of pre-canning freshness.

机译：这项研究的目的是调查沙丁鱼罐头加工过程中发生的化学变化，评估灭菌过程中时间/温度对原料的影响，并确定罐头新鲜度的可靠罐头后指标。我们的结果表明，腐胺水平，亚精胺水平和次黄嘌呤比例可能是罐头新鲜度的有用指标。

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《International Seafood Conference on the occasion of the 25th anniversary of the WEFTA 13-16 November, 1995 Noordwijkerhout, The Netherlands》|1995年|p.203-210|共8页
会议地点 Noordwijkerhout(NL)
作者
C.J.Rodriguez; V.Villar-Estalote; I.Besteiro; C.Pascual;
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中图分类水产、渔业;
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Biochemical indices of freshness during processing of sardine (sardina pilchardus (WALB.)) for canning

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