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Targeted and untargeted techniques coupled with chemometric tools for the evaluation of sturgeon (Acipenser gueldenstaedtii) freshness during storage at 4 °C
- Source :
- Food Chemistry, Food Chemistry, 2020, 312, pp.126000. ⟨10.1016/j.foodchem.2019.126000⟩, Food Chemistry, Elsevier, 2020, 312, pp.126000. ⟨10.1016/j.foodchem.2019.126000⟩
- Publication Year :
- 2020
- Publisher :
- HAL CCSD, 2020.
-
Abstract
- The physico-chemical, textural and color parameters and fluorescence spectra of aromatic amino acids and nucleic acids (AAA + NA), tryptophan residues, nicotinamide adenine dinucleotide (NADH) and vitamin A were scanned on sturgeon samples kept at 4 degrees C up to 12 days. Using the principal component analysis (PCA), the riboflavin and NADH spectra allowed clear differentiation between sturgeon samples according to their storage time. The best result was obtained by applying the common components and specific weights analysis (CCSWA) to the riboflavin and NADH data tables since better differentiation was achieved between the 4 group sturgeon samples aged: 2 days; 5, 6 and 7 days; 8 and 9 days and 12 days. The proposed methodology demonstrates the ability of CCSWA to evaluate sturgeon freshness level according to their storage time.
- Subjects :
- Chemical Phenomena
Color
Riboflavin
Nicotinamide adenine dinucleotide
01 natural sciences
Fluorescence
Analytical Chemistry
chemistry.chemical_compound
0404 agricultural biotechnology
Sturgeon
Freshness
Physico-chemical
Aromatic amino acids
Acipenser
Animals
Sturgeon (Acipenser gueldenstaedtii)
[CHIM]Chemical Sciences
Texture
Vitamin A
Chromatography
biology
Chemistry
010401 analytical chemistry
Tryptophan
Fishes
04 agricultural and veterinary sciences
General Medicine
biology.organism_classification
040401 food science
0104 chemical sciences
Cold Temperature
Principal component analysis
Nucleic acid
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 03088146 and 18737072
- Database :
- OpenAIRE
- Journal :
- Food Chemistry, Food Chemistry, 2020, 312, pp.126000. ⟨10.1016/j.foodchem.2019.126000⟩, Food Chemistry, Elsevier, 2020, 312, pp.126000. ⟨10.1016/j.foodchem.2019.126000⟩
- Accession number :
- edsair.doi.dedup.....39bd4c86a15d4aaa451a1067b34051ab