Non-destructive determination of fat content in frozen fish by near infrared (NIR) spectroscopy.
[In Japanese. / En japonais.]
Author(s) : YAMAUCHI S.
Type of article: Article
Summary
Fat content and freshness are important factors of fish quality. The non-destructive determination of fat content in frozen fish by NIR spectroscopy was performed. The frozen skipjack, tuna and horse mackerel were measured by using the dispersive type NIR instrument of the desktop and handy model. The prediction accuracy was affected by thawing process, because spectrum was changed by melting of ice and oil in fish body. However, the fat measuring system mentioned above is still useful for frozen fish. And, determination of fat content in frozen skipjack was studied by non-contact measurement of NIR reflectance spectra. It was concluded that non-contact measurement of NIR spectra of frozen whole fish was possible with on-line grating NIR instrument.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2006-2507
- Languages: Japanese
- Source: Refrigeration - vol. 81 - n. 941
- Publication date: 2006
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Infrared; Measurement; Spectroscopy; Frozen food; Process; Fish; Fat
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- Date : 2004/10
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 8
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- Date : 2006/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 71 - n. 1
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- Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 7-8
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Assessment of fish (cod) freshness by VIS/NIR s...
- Author(s) : Ifremer, FIOM, SIGERNES F., ESAIASSEN M., HEIA K., WOLD J. P., EILERTSEN G., SORENSEN N. K.
- Date : 1997/11/12
- 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.
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- Author(s) : HERRERO A., HUIDOBRO A., CARECHE M.
- Date : 2003/04
- Languages : English
- Source: Ital. J. Food Sci. - vol. 68 - n. 3
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