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Assessment of fish (cod) freshness by VIS/NIR spectroscopy.

Author(s) : Ifremer, FIOM, SIGERNES F., ESAIASSEN M., HEIA K., WOLD J. P., EILERTSEN G., SORENSEN N. K.

Summary

The use of near-infrared spectroscopy has proven promising. Transmission measurements in the wavelength range 860 to 920 nanometers have been conducted on samples of cod muscle. A correlation between attenuated light and storage time on ice were found. New instrumentation using diffuse reflectance now allows measurements to be done in a non-destructive way on whole fillets. By recording spectra from skinless fillets daily over a period of 14 days in the visible and near-infrared (VIS/NIR) wavelength region, a model for predicting time of storage was constructed and give good results.

Details

  • Original title: Assessment of fish (cod) freshness by VIS/NIR spectroscopy.
  • Record ID : 1999-0324
  • Languages: English
  • Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
  • Publication date: 1997/11/12
  • Document available for consultation in the library of the IIR headquarters only.

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