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

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.

Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

“…Also, short-wave NIR spectra can be measured with inexpensive light sources (tungsten lamps) and detectors (silicon diode array) (Mayes & Callis, 1989). Various near infrared spectroscopic methods have also been published on prediction of sensory quality criteria (Warm, Martens, & Nielsen, 2001), evaluation of freshness (Nilsen Esaiassen, Heia, & Sigernes, 2002) or detection of fish spoilage (Lin, Mousavi, Al-Holy, Cavinato & Rasco, 2006). Diffuse reflectance spectroscopy has also been used to evaluate the quality of frozen minced red hake (Pink, Naczk, & Pink, 1999), detection and quantification of microbial spoilage of chicken meat (Ellis, Broadhurst, & Goodacre, 2002;Lin et al, 2004) and monitoring the shelf-life of dairy products (Sinelli, Barzaghi, Giardina, & Cattaneo, 2005;Sinelli, 2006).…”

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

“…They studied the estimation of storage temperature, storage period, and chill storage period for fish. The storage time for cod and salmon was also investigated with VIS/NIR spectra by Nilsen et al [200]. Several techniques like visible spectroscopy, texture, and image analysis can be combined to improve results [201].…”

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

“…In addition, sensorial methods are subjective and TVB-N is destructive, so there is a need for a new standard based on current technologies able to overcome these problems, with the added possibility of inline use [3]. Several attempts have been made to use potentiometric sensors [4], classical destructive physical and chemical measures [5][6][7], ion mobility spectrometry [8], electronic noses [9], fluorescence spectroscopy [10], or near-infrared spectroscopy [11]. Nevertheless, all of them have disadvantages such as being destructive, requiring sample preparation, high expense or being too slow.…”