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Spectroscopie visible non destructive utilisée afin de distinguer le poisson frais du poisson surgelé.

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

Auteurs : UDDIN M., OKAZAKI E., TURZA S., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Non-destructive visible/NIR spectroscopy for differentiation of fresh and frozen-thawed fish.
  • Identifiant de la fiche : 2006-1344
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 70 - n. 8
  • Date d'édition : 10/2005

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