Using Near-Infrared Spectroscopy to Check Fish Quality
Author Information
Author(s): Zhou Jiaojiao, Liu Chen, Zhong Yujun, Luo Zhihui
Primary Institution: National R&D Center for Se-Rich Agricultural Products Processing, Wuhan Polytechnic University
Hypothesis
Can near-infrared spectroscopy (NIRS) effectively evaluate the quality of fish and fishery products?
Conclusion
NIRS is a promising tool for the rapid and nondestructive evaluation of fish quality attributes.
Supporting Evidence
- NIRS can assess species, geographical origin, and freshness of fish.
- NIRS has been used to identify adulteration in fish products.
- NIRS provides rapid analysis compared to traditional methods.
- NIRS can be combined with chemometrics for better accuracy.
Takeaway
This study shows that scientists can use a special light technique to quickly check if fish is fresh and safe to eat.
Methodology
The review discusses the fundamentals of NIRS and its applications in assessing various quality attributes of fish and fishery products.
Limitations
The reliability of NIRS prediction models depends on the availability of reference samples and proper wavelength selection.
Digital Object Identifier (DOI)
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