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Evaluation de la fraîcheur du poisson (cabillaud) par spectroscopie visible/proche infrarouge.

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

Auteurs : Ifremer, FIOM, SIGERNES F., ESAIASSEN M., HEIA K., WOLD J. P., EILERTSEN G., SORENSEN N. K.

Résumé

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.

Détails

  • Titre original : Assessment of fish (cod) freshness by VIS/NIR spectroscopy.
  • Identifiant de la fiche : 1999-0324
  • Langues : Anglais
  • 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.
  • Date d'édition : 12/11/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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