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

摘要

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.