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Détermination non destructrice de la teneur lipidique de poisson surgelé par spectroscopie proche de l'infrarouge.

[In Japanese. / En japonais.]

Auteurs : YAMAUCHI S.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : [In Japanese. / En japonais.]
  • Identifiant de la fiche : 2006-2507
  • Langues : Japonais
  • Source : Refrigeration - vol. 81 - n. 941
  • Date d'édition : 2006

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