Near Infrared Spectroscopic Authentication of Seafood

Autor:	Nada O'Brie, Heinz W. Siesler, Frank Pfeifer, Charles A. Hulse
Rok vydání:	2013
Předmět:	Authentication biology Soft independent modelling of class analogies Near-infrared spectroscopy Chemie Fish species Technical note biology.organism_classification Trout Fish Environmental science Nir spectra Food science Spectroscopy Remote sensing
Zdroj:	Journal of Near Infrared Spectroscopy. 21:299-305
ISSN:	1751-6552 0967-0335
DOI:	10.1255/jnirs.1063
Popis:	Near infrared (NIR) spectroscopic investigations of whole fish and fish fillets with a miniaturised, hand-held instrument were performed to demonstrate the feasibility of discriminating high-quality, expensive from lower-quality, less expensive, substitutes and responding to the increasing concerns regarding fraud and deception in seafood marketing. Generally, such problems can occur due to the mislabelling of products in the harvesting and processing system or species substitution at the restaurant level. To test the possibility of distinguishing superior from lower quality fish species, NIR spectra were measured in diffuse reflection from the skin and meat of the investigated fish. Subsequently, the spectra were evaluated by principal component analysis and further classified by soft independent modelling of class analogies. In the present communication, the results obtained with respect to the authentication of two different species of mullet, cod and trout, respectively, will be discussed in some detail.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf69b4206a76a5b150988d402b6fae08 https://doi.org/10.1255/jnirs.1063 Zobrazit plný text záznamu