Structural changes in sardine ( Sardina pilchardus) muscle during iced storage: Investigation by DRIFT spectroscopy

Diffuse reflectance infrared Fourier transform (DRIFT) spectroscopy has been used for the first time to evaluate the postmortem changes in structure of components from sardine muscle in relation to quality loss. Sardines ( Sardina pilchardus) were stored in ice for up to thirteen days. The spectrosc...

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Bibliographic Details
Published in:Food chemistry 2007, Vol.103 (3), p.1024-1030
Main Authors: Rodriguez-Casado, Arantxa, Carmona, Pedro, Moreno, Pilar, Sánchez-González, Ignacio, Macagnano, Antonella, Natale, Corado Di, Careche, Mercedes
Format: Article
Language:English
Subjects:
Biological and medical sciences
chemical composition
cold storage
Diffuse reflectance infrared Fourier transform spectroscopy
Fish
Fish and seafood industries
Food industries
freshness
Fundamental and applied biological sciences. Psychology
Ice storage
iced storage
Lipid oxidation
muscle tissues
oxidative stability
Postmortem
postmortem changes
Protein
Quality
Sardina pilchardus
Sardine
Sardines
Sardinops
spectroscopy
storage quality
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Summary:Diffuse reflectance infrared Fourier transform (DRIFT) spectroscopy has been used for the first time to evaluate the postmortem changes in structure of components from sardine muscle in relation to quality loss. Sardines ( Sardina pilchardus) were stored in ice for up to thirteen days. The spectroscopic study was focussed on the structural changes produced on the lipids and proteins. The most significant results obtained from spectroscopic data are the following: (i) intensity decreasing of ν( C–H) bands generated by olefinic bonds; (ii) protein structural changes involving mainly β-sheet formation; (iii) frequency increasing of the band near 1400 cm −1, attributable to concentration decrease of salt bridges. These results show that DRIFT spectroscopy is able to detect structural changes associated with deterioration in sardine muscle, even on the second day of storage. Some of those changes could be used in the development of applications for evaluation of the quality of sardines.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.09.054