Optimization of Fish Quality by Evaluation of Total Volatile Basic Nitrogen (TVB-N) and Texture Profile Analysis (TPA) by Near-Infrared (NIR) Hyperspectral Imaging-Reference-Cited by-同舟云学术

Optimization of Fish Quality by Evaluation of Total Volatile Basic Nitrogen (TVB-N) and Texture Profile Analysis (TPA) by Near-Infrared (NIR) Hyperspectral Imaging

Published:2019-04-24 Issue:12 Volume:52 Page:1845-1859
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Wang Xue¹,Shan Jiajia¹,Han Shuqing²,Zhao Junbo¹,Zhang Yituo¹

Affiliation:

1. School of Food and Environment, Dalian University of Technology, Panjin, China;

2. Agricultural Information Institute of Chinese Academy of Agriculture Sciences, Beijing, China

Funder

National Natural Science Foundation of China

the Fundamental Research Funds for the Central Universities

Open Foundation of State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry, medical,Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00032719.2019.1571077

Reference30 articles.

1. Development of Quality Index Method Scheme for Common Carp (Cyprinus carpio) Stored in Ice: Shelf-Life Assessment by Physicochemical, Microbiological, and Sensory Quality Indices

2. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging

3. Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

4. Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish

5. Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

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