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Chemical Quality Indices for Freshness Evaluation of Fish

Author

Listed:
  • Sabrina da Costa Silva Andrade
  • Eliane Teixeira Mársico
  • Ronoel Luiz de Oliveira Godoy
  • Robson Maia Franco
  • Carlos Adam Conte Junior

Abstract

The compounds formed in fish spoilage process have been frequently used to assess the quality of different species. Quality indices based mainly on the concentration of the products of nucleotide degradation and biogenic amine content have been proposed. However, these indicators must be calculated considering intrinsic and extrinsic factors that may affect both, biogenic amine formation and nucleotide degradation rate and pattern. In relation to the analytical methods, regardless the methodology chosen, the extraction stage is critical. High performance liquid chromatography is the technique indicated for both, biogenic amine analysis and determination of nucleotide degradation products. Â Â Â

Suggested Citation

  • Sabrina da Costa Silva Andrade & Eliane Teixeira Mársico & Ronoel Luiz de Oliveira Godoy & Robson Maia Franco & Carlos Adam Conte Junior, 2014. "Chemical Quality Indices for Freshness Evaluation of Fish," Journal of Food Studies, Macrothink Institute, vol. 3(1), pages 71-87, December.
    • Handle: RePEc:mth:jfsjnl:v:3:y:2014:i:1:p:71-87
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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