Evaluation rapide des paramètres de qualité de morue congelée grâce à la spectroscopie infrarouge proche.

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

Auteurs : BECHMANN I. E., JØRGENSEN B. M.

Type d'article : Article

Résumé

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.

Détails

Titre original : Rapid assessment of quality parameters for frozen cod using near infrared spectroscopy.
Identifiant de la fiche : 2000-0286
Langues : Anglais
Source : Lebensm.-Wiss. Technol. - vol. 31 - n. 7-8
Date d'édition : 1998

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Indexation

Thèmes : Qualité et sécurité alimentaires. Microbiologie.;
Poissons et produits de la mer
Mots-clés : Infrarouge; Mesure; Qualité; Spectroscopie; Poisson; Paramètre; Morue; Congélation