Visible / Near Infrared Spectroscopy – A New Tool for the Evaluation of fish freshness?
Publication details
Journal : Journal of Food Science , vol. 67 , p. 1821–1826 , 2002
International Standard Numbers
:
Printed
:
0022-1147
Electronic
:
1750-3841
Publication type : Academic article
Issue : 5
Links
:
DOI
:
doi.org/10.1111/j.1365-2621.20...
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
The freshness as storage time in ice of cod (Gadus morhua) and salmon (Salmo salar) was estimated by visible/near infrared (VIS/NIR) spectroscopy. The correlation between spectral data and storage time was modeled by multivariate statistics. For cod, the best-fit model was found by using the visible wavelength range, giving correlation of prediction of 0.97 with an error value of 1.04 d. For salmon, the best-fit model was made with data from the NIR range giving correlation of prediction of 0.98 and an error value of 1.20 d. Hence, VIS/NIR spectroscopy proved useful for the evaluation of fish freshness.
