Visible/Near‐Infrared Spectroscopy: A New Tool for the Evaluation of Fish Freshness?

• Published in: Journal of Food Science
• Main Authors: Nilsen, H., Esaiassen, M., Heia, K., Sigernes, F.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2002
• Subjects: Gadus morhua; Salmo salar
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08729.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb08729.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08729.x/fullpdf

ABSTRACT: The freshness as storage time in ice of cod ( Gadus morhua ) and salmon ( Salmo salar ) was estimated by visible/near infrared (VIS/NIR) spectroscopy. The correlation between spectral data and storage time was modeled by multivariate statistics. For cod, the best‐fit model was found by using the visible wavelength range, giving correlation of prediction of 0.97 with an error value of 1.04 d. For salmon, the best‐fit model was made with data from the NIR range giving correlation of prediction of 0.98 and an error value of 1.20 d. Hence, VIS/NIR spectroscopy proved useful for the evaluation of fish freshness.