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Type: Journal article
Title: A Review on the Application of Infrared Technologies to Determine and Monitor Composition and Other Quality Characteristics in Raw Fish, Fish Products, and Seafood
Author: Cozzolino, D.
Murray, I.
Citation: Applied Spectroscopy Reviews, 2012; 47(3):207-218
Publisher: Marcel Dekker Inc
Issue Date: 2012
ISSN: 0570-4928
Statement of
Daniel Cozzolino and Ian Murray
Abstract: Demand for high levels of quality and safety in fish production obviously require high standards in quality assurance of raw materials and process control. Satisfying this demand in turn requires appropriate analytical tools for analysis both during and after production. Desirable features of such tools include speed, ease of use, minimal or no sample preparation, and the avoidance of sample destruction. These features are characteristic of a range of spectroscopic methods including mid-infrared (MIR) and near-infrared (NIR) spectroscopy. This article reviews some of the recent technical applications of infrared (IR) spectroscopy to determine and monitor composition and other quality characteristics in raw fish, fish products, and seafood.
Keywords: Fish; seafood; infrared; composition; fish products; spectroscopy
Rights: Copyright © Taylor & Francis Group, LLC
RMID: 0020117947
DOI: 10.1080/05704928.2011.639106
Appears in Collections:Agriculture, Food and Wine publications

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