In order to discriminate between fresh and frozen-thawed fish products, a study was carried out to evaluate NIRS (Near Infrared Reflectance Spectroscopy) performance in predicting activity water (aW), pH, moisture and expressible drips (ED) of muscles. Samples (n = 141) of Solea spp. were submitted to instrumental analysis and minced wet muscle were scanned in reflectance mode using a NIRSystem 5000. NIRS technique showed a higher precision in predicting ED (fraction of explained variance, R2 = 0.83 and estimate of R-square, r2 = 0.55) and aW (R2 = 0.84; r2 = 0.69). Results show that NIRS was able to discriminate between fresh (99% samples recognized) and frozen-thawed (77% samples recognized) raw fillet.

Rapida caratterizzazione del prodotto ittico fresco e decongelato tramite nirs (Near Infrared Spectroscopy)

FASOLATO, LUCA;NOVELLI, ENRICO;MIRISOLA, MASSIMO;BALZAN, STEFANIA;LOPPARELLI, ROSA MARIA;SERVA, LORENZO;SEGATO, SEVERINO
2005

Abstract

In order to discriminate between fresh and frozen-thawed fish products, a study was carried out to evaluate NIRS (Near Infrared Reflectance Spectroscopy) performance in predicting activity water (aW), pH, moisture and expressible drips (ED) of muscles. Samples (n = 141) of Solea spp. were submitted to instrumental analysis and minced wet muscle were scanned in reflectance mode using a NIRSystem 5000. NIRS technique showed a higher precision in predicting ED (fraction of explained variance, R2 = 0.83 and estimate of R-square, r2 = 0.55) and aW (R2 = 0.84; r2 = 0.69). Results show that NIRS was able to discriminate between fresh (99% samples recognized) and frozen-thawed (77% samples recognized) raw fillet.
Atti Società Italiana Scienze Veterinarie, Vol. LIX
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11577/2441613
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