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Rapid assessment of quality parameters for frozen cod using near infrared spectroscopy.

Author(s) : BECHMANN I. E., JØRGENSEN B. M.

Type of article: Article

Summary

Near infrared diffuse reflectance spectra were recorded from the skin of 115 thawed whole cod (Gadus morhua) of varying quality. In fish fillets from the same frozen fish quality parameters (water holding capacity, concentration of total volatile nitrogen bases, dimethylamine, and formaldehyde) were determined. A principal component analysis showed that the four quality parameters were strongly correlated with each other. The high water content in fish is a major limitation in the use of NIR analysis for the determination of chemical quality parameters in fish tissue. However, NIR-reflectance measurements provide an acceptable determination of the water holding capacity and so of other raw material properties.

Details

  • Original title: Rapid assessment of quality parameters for frozen cod using near infrared spectroscopy.
  • Record ID : 2000-0286
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 7-8
  • Publication date: 1998

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