Detection of Sodium Chloride in Cured Salmon Roe by SW−NIR Spectroscopy

Huang, Yiqun; Rogers, T. M.; Wenz, Melissa A.; Cavinato, Anna G.; Mayes, David M.; Bledsoe, Gleyn; Rasco, Barbara

doi:10.1021/jf001177f

Cited by 60 publications

(57 citation statements)

References 16 publications

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“…Other optical methods have been studied for food quality lately by many researchers, for example, Farkas and Dalmadi [5], Kaffka [6], and Huang et al [7]. The optical methods could alleviate these problems although they are not so accurate.…”

Section: Historymentioning

confidence: 99%

“…Another advantage of optics is that it can be imaging and thus characterizing the sample better. A popular spectral area for food research has been near-infrared (NIR) in which many publications can be found like Huang et al [7], Pallav et al [8], Ozaki et al [9], and Osborne [4].…”

Section: Historymentioning

confidence: 99%

“…Application of short-wavelength near-infrared spectra (600-1100 nm) can be used to determine the salt and moisture contents of salmon roe [7].…”

Section: B34 Contentmentioning

confidence: 99%

See 2 more Smart Citations

A Review of Optical Nondestructive Visual and Near-Infrared Methods for Food Quality and Safety

Alander

Bochko

Martinkauppi

et al. 2013

International Journal of Spectroscopy

131

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This paper is a review of optical methods for online nondestructive food quality monitoring. The key spectral areas are the visual and near-infrared wavelengths. We have collected the information of over 260 papers published mainly during the last 20 years. Many of them use an analysis method called chemometrics which is shortly described in the paper. The main goal of this paper is to provide a general view of work done according to different FAO food classes. Hopefully using optical VIS/NIR spectroscopy gives an idea of how to better meet market and consumer needs for high-quality food stuff.

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Section: Historymentioning

confidence: 99%

Section: Historymentioning

confidence: 99%

See 1 more Smart Citation

A Review of Optical Nondestructive Visual and Near-Infrared Methods for Food Quality and Safety

Alander

Bochko

Martinkauppi

et al. 2013

International Journal of Spectroscopy

131

View full text Add to dashboard Cite

show abstract

“…Given the large number of publications dealing with hyperspectral imaging spectroscopy and its promising results [12], [13] in the field of food quality, this seems to be a good way to attain a reliable low cost system to measure the freshness of fish, addressing industrial requirements [14]. Furthermore, spectroscopy in the range of visible and short wave infrared (SW-NIR) is specially indicated to evaluate chemical composition and quality in fish [15][16][17][18]. New works apply hyperspectral imaging spectroscopy in the SW-NIR range [19], [20] for evaluating freshness in fish.…”

Section: Introductionmentioning

confidence: 99%

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Ivorra

Girón

Sanchez

et al. 2013

Journal of Food Engineering

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Consumers want fresh food with a long shelf-life, which in 2010, resulted in an important increase in packaged and processed food. This is especially important for fishery products due to their highly perishable nature. One problem is that it is not possible to measure freshness in packaged food only using the visible spectrum. Moreover, the detection of freshness is a complex problem as fish has different tissues with different biodegradation processes. Therefore, it would be especially interesting to have a non-destructive method to evaluate the shelf-life of packed processed fish. This paper proposes a method for detecting expired packaged salmon. Firstly, this method uses hyperspectral imaging spectroscopy (HIS) using visible and SW-NIR wavelengths. Secondly, a classification of different salmon tissues is carried out by image segmentation. Finally, classifications of expired or non expired salmon are realized with the PLS-DA statistical multivariate method due to the large amount of captured data. In a similar way, spectral data and the physicochemical, biochemical and microbiological properties of salmon are correlated using partial least squares (PLS). The result obtained has a classification success rate of 82.7% in cross-validation from real commercial samples of salmon. Therefore, this is a promising technique for the non-destructive detection of expired packaged smoked salmon.

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“…Determination of salt concentration in food products is critical to ensure food safety and quality [2]. SW-NIR can be used to predict salt content in cured and/or smoked fish roe and fillets, and potentially to monitor changes in the salt concentration of brines that provides a means for predicting salt absorption rate in food samples during processing [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Influence of temperature on the measurement of NaCl content of aqueous solution by short-wavelength near infrared spectroscopy (SW-NIR)

Huang

Lin

Cavinato

et al. 2007

Sens. & Instrumen. Food Qual.

Self Cite

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Short-wavelength near infrared (SW-NIR) spectroscopy can provide a rapid and nondestructive determination of salt content in food products, and potentially monitor salt concentration of brines during processing. This is of significant importance for ensuring the safety and quality of cured and smoked foods. One of the constraints is having reliable models to predict salt concentration as temperature varies. The effect of temperature (4.0-42.9°C) on SW-NIR spectra (594-1,105 nm) of aqueous salt solution (0-10.03% w/v) was tested in this study. A partial least squares (PLS) model based upon spectra from the entire tested temperature range, had similar predictability for salt content as PLS models developed using spectra over shorter temperature ranges (root mean square error of prediction was 0.35% versus 0.37-0.38%). The result indicated that temperature compensation with mathematical approaches for NIR spectral measurements is feasible. This could limit the cost and time necessary to collect samples over a wide range of temperature for developing and validating calibration models for salt measurement in food processing and similar applications.

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Detection of Sodium Chloride in Cured Salmon Roe by SW−NIR Spectroscopy

Cited by 60 publications

References 16 publications

A Review of Optical Nondestructive Visual and Near-Infrared Methods for Food Quality and Safety

A Review of Optical Nondestructive Visual and Near-Infrared Methods for Food Quality and Safety

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Influence of temperature on the measurement of NaCl content of aqueous solution by short-wavelength near infrared spectroscopy (SW-NIR)

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