Vitenskapelig artikkel

Visible / Near Infrared Spectroscopy – A New Tool for the Evaluation of fish freshness?

Nilsen, Heidi; Esaiassen, Margrethe; Heia, Karsten; Sigernes, Fred

Publikasjonsdetaljer

Tidsskrift: Journal of Food Science, vol. 67, p. 1821–1826, 2002

Utgave: 5

Internasjonale standardnumre:
Trykt: 0022-1147
Elektronisk: 1750-3841

Open Access: none

Lenker:
DOI

The freshness as storage time in ice of cod (Gadus morhua) and salmon (Salmo salar) was estimated by visible/near infrared (VIS/NIR) spectroscopy. The correlation between spectral data and storage time was modeled by multivariate statistics. For cod, the best-fit model was found by using the visible wavelength range, giving correlation of prediction of 0.97 with an error value of 1.04 d. For salmon, the best-fit model was made with data from the NIR range giving correlation of prediction of 0.98 and an error value of 1.20 d. Hence, VIS/NIR spectroscopy proved useful for the evaluation of fish freshness.