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.File in questo prodotto:
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