Madigan, T.Kiermeier, A.Carragher, J.de Barros Lopes, M.Cozzolino, D.2013-09-172013-09-172013Innovative Food Science and Emerging Technologies, 2013; 19:204-2091466-85641878-5522http://hdl.handle.net/2440/80050This study aimed to assess the feasibility of the use of instrumental methods such as digital image analysis (DIA) and near-infrared reflectance spectroscopy (NIRS) to objectively characterise changes in freshness (shelf-life) of half shell Pacific oysters, Crassostrea gigas. Oysters were stored in air under PVC film for five days at 4 °C. On a daily basis, oysters were photographed with a digital camera, spectra were collected using a Fourier transform NIR spectrometer in reflectance mode and odour analysed by a sensory panel. Calibrations based on NIRS were successfully developed for days of storage (R2 = 0.8, RER = 5.37) and odour (R2 = 0.77, RER = 7.77) with the latter being influenced by wavelengths typically associated with aromatic compounds. However, colour (derived from digital images) was found to be a poor indicator of freshness. This work has demonstrated the feasibility of NIRS as an objective measure of oyster freshness.en© 2013 Elsevier Ltd. All rights reserved.Near-infrared reflectance spectroscopyDigital image analysisShelf-lifeOystersJournal article002013096810.1016/j.ifset.2013.04.0050003228586000242-s2.0-8488004958218510Kiermeier, A. [0000-0001-6240-2919]