Rapid and nondestructive evaluation of fish freshness by near infrared reflectance spectroscopy combined with chemometrics analysis
Author:
Affiliation:
1. School of Food and Biological Engineering
2. Jiangsu University
3. Zhenjiang 212013, P. R. China
4. School of Agriculture
5. Department of Agricultural Engineering
Abstract
Rapid and nondestructive measurement of freshness is essential for the control of fish and the quality and safety of its products.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2014/AY/C4AY01839G
Reference41 articles.
1. L. Nollet and F.Toldra , Seafood and seafood product analysis , CRC Press , Boca Raton, FL, USA , 2010
2. Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice
3. Development of quality evaluation sensor for fish freshness control based on KI value
4. Fish Freshness Decay Measurement with a Colorimetric Array
5. Fish freshness detection by a computer screen photoassisted based gas sensor array
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