The online evaluation of the quality and freshness of the seafood is usually done through the employment of trained operators. This practice is costly in economic terms and requires a period of training of technicians. For certain frauds (eg. defrosted as fresh) also are not yet available objective assessment criteria, particularly for products already processed, sliced or filleted. The handling of the product reduces the shelf-life by making the fish susceptible to microbial growth. This study was carried out to evaluate the discrimination power of a portable Visible-NIR transmittance spectroscopy on fresh and thawed fish products.

NON-DESTRUCTIVE NON TOUCH VISIBLE-NIR TRANSMITTANCE SPECTROSCOPY FOR IDENTIFICATION OF FRESH AND FROZEN-THAWED FISH

FASOLATO, LUCA;BALZAN, STEFANIA;FERLITO, JACOPO-CARLO;RIOVANTO, ROBERTO;MIRISOLA, MASSIMO;SERVA, LORENZO;BENOZZO, FRANCESCO;BERZAGHI, PAOLO;NOVELLI, ENRICO
2010

Abstract

The online evaluation of the quality and freshness of the seafood is usually done through the employment of trained operators. This practice is costly in economic terms and requires a period of training of technicians. For certain frauds (eg. defrosted as fresh) also are not yet available objective assessment criteria, particularly for products already processed, sliced or filleted. The handling of the product reduces the shelf-life by making the fish susceptible to microbial growth. This study was carried out to evaluate the discrimination power of a portable Visible-NIR transmittance spectroscopy on fresh and thawed fish products.
PROCEEDINGS OF NIR ON THE GO 2010
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11577/2469957
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