Visible/near-infrared spectroscopy: A new tool for the evaluation of fish freshness?

被引：78

作者：

Nilsen, H ^{[1
]}

Esaiassen, M

Heia, K

Sigernes, F

机构：

[1] Norwegian Inst Fisheries & Aquaculture AS, N-9291 Tromso, Norway

[2] UNIS, Univ Courses Svalbard, N-9170 Longyearbyen, Norway

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 05期

关键词：

VIS/NIR spectroscopy; cod; salmon; storage time;

D O I：

10.1111/j.1365-2621.2002.tb08729.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1821 / 1826

页数：6

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