<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0873-3015</journal-id>
<journal-title><![CDATA[Millenium - Journal of Education, Technologies, and Health]]></journal-title>
<abbrev-journal-title><![CDATA[Mill]]></abbrev-journal-title>
<issn>0873-3015</issn>
<publisher>
<publisher-name><![CDATA[Instituto Politécnico de Viseu (IPV)]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0873-30152021000100081</article-id>
<article-id pub-id-type="doi">10.29352/mill0214.19229</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Freshness index determination in sardina pilchardus]]></article-title>
<article-title xml:lang="pt"><![CDATA[Determinação do índice de frescura em sardina pilchardus]]></article-title>
<article-title xml:lang="es"><![CDATA[Determinación del índice de frescura en sardina pilchardus]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Diez]]></surname>
<given-names><![CDATA[Beatriz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carvalho]]></surname>
<given-names><![CDATA[Maria João Barata]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[Manuela.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Periago]]></surname>
<given-names><![CDATA[Maria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Palma]]></surname>
<given-names><![CDATA[Silvina Ferro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Murcia Facultad de Veterinaria ]]></institution>
<addr-line><![CDATA[Murcia ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico de Beja Escola Superior Agrária ]]></institution>
<addr-line><![CDATA[Beja ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>04</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>04</month>
<year>2021</year>
</pub-date>
<numero>14</numero>
<fpage>81</fpage>
<lpage>89</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S0873-30152021000100081&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S0873-30152021000100081&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S0873-30152021000100081&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction:  Sardine (Sardinha pilchardus) is pelagic specie, from Clupeidae family, being one of the most abundant fishes all over the world. The term "quality" in fish refers to the index of freshness evaluation in accordance to the Regulation (EC) No. 2406/96 of November 26th, namely the esthetical appearance, freshness and degree of deterioration that the fish had suffered.  Objective:  To evaluate the freshness index, hygienic quality and bromatological composition of sardines in different commercial shops in Beja, Alentejo.  Methods:  Four different lots of Sardinha pilchardus were evaluated from the four commercial shops (20 sardines/lots), and classification was made of the category of each of the lots was carried out by the Reg. (EC) No. 2406/96 tables. Physical-chemical analysis was made: determination of Total Volatile Basic Nitrogen (TVB-N), refractive index of vitreous humor (RI), pH, colour, texture, bromatological analysis, and microbiological analysis.  Results:  TVB-N values for the different samples was lower than 14 mg/100g, as mentioned in Reg. (EC) No 1022/2008 it should be lower than 20 to 30mg/100g, and therefore the 4 samples respected that criteria. Microbiological analysis showed that the samples were within the acceptable values. The sardines presented average nutritional values of 161 Kcal/100g, which are lower than reference values from INSA (2007) nutritional table, eventually due to the low fat content by this time of the year (Spring).  Conclusion:  The sardines showed freshness categories of Extra and A, and hence emphasized a satisfactory state for consumption. The most expounding analyzes for the determination of freshness were the TVB-N, the instrumental texture and the Refraction Index.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo  Introdução:  A Sardinha (Sardinha pilchardus) é uma espécie pelágica, da família das Clupeidae, sendo um dos peixes mais abundante em todo o mundo. O termo qualidade em pescado referre-se ao índice de avaliação de frescura de acordo o Reg. (CE) nº 2406/96 do Conselho, de 26 de novembro, nomeadamente à aparência estética, frescura, e grau de alteração sofrido pelo pescado.  Objetivo:  Avaliar o grau de frescura, qualidade higiénica e a composição bromatológica de sardinhas, em diferentes superfícies comerciais de Beja, Alentejo.  Métodos:  Avaliaram-se 4 lotes diferentes de Sardinha pilchardus provenientes de 4 superfícies comerciais (20 sardinhas/lote), classificaram-se de acordo as tabelas do Reg. (CE) nº 2406/96. Efetuaram-se análises físico-químicas: Azoto básico volátil (ABVT), Índice de refração (IR) do humor aquoso, pH, cor, textura, composição bromatológica e parâmetros microbiológicos.  Resultados:  Os valores de ABVT para as diferentes amostras apresentam valores abaixo de 14 mg/100g, segundo o Reg. (CE) 1022/2008 deve estar abaixo de 20 a 30mg/100g, pelo que os 4 lotes cumprem o critério. As análises microbiológicas apresentaram valores aceitáveis. As sardinhas apresentam valores médios de 161 Kcal/100g, ligeiramente abaixo dos valores da tabela alimentar do INSA (2007), dada a época do ano (Primavera) apresentaram gordura baixa.  Conclusão:  As sardinhas apresentaram uma categoria de frescura de Extra e A, evidenciando um estado satisfatório para consumo. As determinações que se revelaram mais fiáveis para a determinação da frescura foram o ABVT, a textura instrumental e o IR.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción:  Sardina (Sardinha pilchardus) es una especie pelágico, das Clupeidae, siendo un dos peces más abundantes del mundo. El término "calidad" engloba el índice de evaluación de frescura según Reg. (CE) nº 2406/96 del Consejo, de 26 de noviembre, lo que se refiere a la apariencia estética y frescura, o al grado de deterioro que ha sufrido el pescado.  Objetivo:  Evaluar el grado de frescura, calidad higiénica y composición bromatológica de las sardinas en diferentes superficies comerciales en Beja, Alentejo.  Métodos:  Se llevaron a evaluación cuatro lotes diferentes de sardinas de las diferentes superficies comerciales (20 sardinas/lote), de acuerdo con las tablas de clasificación de frescura en el Reg. (CE) nº 2406/96 del Consejo, de 26 de noviembre. Se realizó análisis físico-químico: determinación de nitrógeno básico volátil (NBVT), de índice de refracción (IR) de humor acuoso, de pH, color, textura, composición bromatológico, y análisis microbiológicas.  Resultados:  Los valores de NBVT para las muestras presentado valores abajo de 14 mg/100g, segundo Reg. (CE) 1022/2008 deben ser abajo de 20 - 30mg/100g, por lo que los 4 lotes cumplen los criterios de calidad. Los análisis microbiológicos se encontraban dentro de los parámetros aceptables de calidad microbiológica. Los valores nutricionales se presentaron de 161 Kcal/100g, ligeramente abajo de los valores de la tabla de referencia alimentar del INSA (2007), dada la época del año (Primavera) presentaron bajo contenido de grasa.  Conclusión:  Las sardinas presentaron clasificación de frescura de Extra y A, evidenciando un estado satisfactorio para el consumo. Los análisis más aclaratorios para la determinación de la frescura fueron la cuantificación de NBVT así como la textura instrumental y la determinación del IR.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[texture]]></kwd>
<kwd lng="en"><![CDATA[TVB-N]]></kwd>
<kwd lng="en"><![CDATA[refraction index]]></kwd>
<kwd lng="en"><![CDATA[nutritional value]]></kwd>
<kwd lng="pt"><![CDATA[textura]]></kwd>
<kwd lng="pt"><![CDATA[ABVT]]></kwd>
<kwd lng="pt"><![CDATA[índice de refração]]></kwd>
<kwd lng="pt"><![CDATA[valor nutricional]]></kwd>
<kwd lng="es"><![CDATA[textura]]></kwd>
<kwd lng="es"><![CDATA[NBVT]]></kwd>
<kwd lng="es"><![CDATA[índice de refracción]]></kwd>
<kwd lng="es"><![CDATA[valor nutricional]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ababouch]]></surname>
<given-names><![CDATA[L.H.]]></given-names>
</name>
<name>
<surname><![CDATA[Souibri]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Busta]]></surname>
<given-names><![CDATA[F.F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature]]></article-title>
<source><![CDATA[Food Microbiology]]></source>
<year>1996</year>
<volume>13</volume>
<page-range>123-32</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chiba]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Hamaguchi]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Kosaka]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Tokuno]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Asai]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Chichibu.]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality evaluation offish meat by phosphorus-nuclear magnetic resonance]]></article-title>
<source><![CDATA[J. FoodSci]]></source>
<year>1991</year>
<volume>56</volume>
<page-range>660-4</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="book">
<collab>FAO</collab>
<article-title xml:lang=""><![CDATA[El Pescado Fresco: Su Calidad y Cambios de su Calidad]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Huss]]></surname>
<given-names><![CDATA[H.H.]]></given-names>
</name>
</person-group>
<source><![CDATA[FAO DOCUMENTO TÉCNICO DE PESCA 348]]></source>
<year>1998</year>
<publisher-name><![CDATA[Laboratorio Tecnológico Ministério de Pesca Dinamarca]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Farber]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Fish as food]]></source>
<year>1965</year>
<volume>4</volume>
<page-range>66-9</page-range><publisher-loc><![CDATA[New York ]]></publisher-loc>
<publisher-name><![CDATA[Academic, Borgstrom, G.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ferro Palma]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Estudio de la Influencia del Sistema de Elaboracion en la Calidad del Lomo Curado Alentejano]]></source>
<year>2006</year>
<publisher-name><![CDATA[, Universidade da Extremadura, Fac. de Veterinária]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="book">
<collab>I.N.S.A.</collab>
<source><![CDATA[Tabela da Composição de Alimentos]]></source>
<year>2007</year>
<publisher-name><![CDATA[Centro de Segurança Alimentar e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="">
<source><![CDATA[Norma Portuguesa NP 2032]]></source>
<year>1979</year>
</nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="">
<source><![CDATA[Norma Portuguesa NP 2282]]></source>
<year>1984</year>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="">
<source><![CDATA[Norma Portuguesa 1974]]></source>
<year>1986</year>
</nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="">
<source><![CDATA[Norma Portuguesa NP 1612]]></source>
<year>1979</year>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="">
<source><![CDATA[Norma Portuguesa NP 1983]]></source>
<year>1988</year>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="">
<source><![CDATA[Norma Portuguesa NP 2029]]></source>
<year>1983</year>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="">
<source><![CDATA[Norma Portuguesa NP 2930]]></source>
<year>1988</year>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="">
<source><![CDATA[Norma Portuguesa NP 3441]]></source>
<year>1990</year>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oehlenschläger]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Sörensen]]></surname>
<given-names><![CDATA[N.K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Criteria of fish freshness and quality aspects]]></source>
<year>1997</year>
<page-range>30-5</page-range><publisher-loc><![CDATA[Nantes ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="">
<source><![CDATA[Real Decreto 1521]]></source>
<year>1984</year>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="">
<source><![CDATA[Reglamento (CE) nº 1022]]></source>
<year>2008</year>
</nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="">
<source><![CDATA[Regulamento (CE) nº 2406]]></source>
<year>1996</year>
</nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Soares]]></surname>
<given-names><![CDATA[V.F.M.]]></given-names>
</name>
<name>
<surname><![CDATA[Vale]]></surname>
<given-names><![CDATA[S.R.]]></given-names>
</name>
<name>
<surname><![CDATA[Junqueira]]></surname>
<given-names><![CDATA[R.G.]]></given-names>
</name>
<name>
<surname><![CDATA[Glória]]></surname>
<given-names><![CDATA[M.B.A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Teores de Histamina e Qualidade Físico-Química e Sensorial de Filé de Peixe Congelado]]></article-title>
<source><![CDATA[Ciênc.Tecnol. Aliment.]]></source>
<year>1998</year>
<volume>18</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>462-70</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Suárez-Mahecha]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Beirão]]></surname>
<given-names><![CDATA[L.H.]]></given-names>
</name>
<name>
<surname><![CDATA[Francisco]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Nakaghi]]></surname>
<given-names><![CDATA[L.S.O.]]></given-names>
</name>
<name>
<surname><![CDATA[Pardo-Carrasco]]></surname>
<given-names><![CDATA[S.C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efeito do resfriamento sobre a textura post-mortem da carne do peixe matrinxã Brycon cephalus]]></article-title>
<source><![CDATA[Arq. Bras. Med. Vet. Zootec.]]></source>
<year>2007</year>
<volume>59</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1067-73</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
