Share

Non-destructive visible/NIR spectroscopy for differentiation of fresh and frozen-thawed fish.

Author(s) : UDDIN M., OKAZAKI E., TURZA S., et al.

Type of article: Article

Summary

Fresh and frozen-thawed sea bream were investigated using near infrared (NIR) spectroscopy. Freezing followed by thawing induces a marked change in total reflectance. This technique made it possible to differentiate fresh and frozen-thawed fish. By measuring raw materials with known characteristics models can be developed then applied to samples to be tested. It will be possible to distinguish between fresh and frozen-thawed samples within seconds thanks to this technique.

Details

  • Original title: Non-destructive visible/NIR spectroscopy for differentiation of fresh and frozen-thawed fish.
  • Record ID : 2006-1344
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 8
  • Publication date: 2005/10

Links


See other articles in this issue (5)
See the source

Indexing