Assessment of quality-parameters and authentication in sole (Solea vulgaris) by NIRS (Near Infrared Reflectance Spectroscopy);Determinazione di parametri di qualità e autenticazione in sogliole tramite nirs

Industrie Alimentari

Volumn 47, Issue 479, 2008, Pages 355-361

  Fasolato, Luca ^a   Manfrin, Amedeo ^a   Corrain, Chiara ^a   Perezzani, Anna ^a   Arcangeli, Giuseppe ^a   Rosteghin, Marina ^a   Novelli, Enrico ^b   Lopparelli, Rosa Maria ^b   Balzan, Stefania ^b   Mirisola, Massimo ^c   Serva, Lorenzo ^c   Segato, Severino ^c   Bianchi, Emanuela ^d  

^a ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLE VENEZIE   (Italy)

^b Centro Sicurezza Alimentare Srl   (Italy)

^c Dipartimento di Scienze Animali   (Italy)

^d Altroconsumo   (Italy)

Author keywords

Authentication; Near infrared spectroscopy; Quality parameters; Solea vulgaris

Indexed keywords

SOLEA SOLEA;

EID: 44949124443     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

1. th edn, (AOAC International. Gaithersburg, VA).
2. Arvanitoyannis I.S., Tsitsika E.V., Panagiotaki P. "Implementation of quality control methods (physico-chemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity". International Journal of Food Science &. Technology, 2005; Volume 40, Issue 3, 237.
3. Bechmann I.E., Jørgensen B. "Rapid assessment of quality parameters for frozen cod using near infrared spectroscopy". Lebensmittel-Wissenschaft undTechnologie, 1998; (31), 648-652.
4. Bøknæs N, Jensen K.N., Andersen C.M., Martens H. "Freshness Assessment of Thawed and Chilled Cod Fillets Packed in Modified atmosphere using near-infrared Spectroscopy". Lebensm.-Wiss.u.-Technol., 2002; (34), 35, 628.
5. Cozzolino D., Murray I., Scaife J.R. "Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish", Aquaculture Nutrition, 2002; (8), 1-6.
6. Decisione Della Commissione 95/149/ CE, dell'8 marzo 1995, che fissa i valori limite di ABVT (azoto basico volatile totale) per talune categorie di prodotti della pesca e i relativi metodi d'analisi.
7. Downey G. "Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infra-red spectroscopy". Food Chemistry, 1996; (55), 305-311.
8. Downey G. "Food and food ingredient authentication by mid-infrared spectroscopy and chemometrics". Trends in analytical chemistry, 1998; vol, 17, n. 7, 418-424.
9. Fasolato L., Berzaghi P., Serva L., Mirisola M., Corato A., Elia A.C., Franco S., Segato S. "Determination of fatty acid profile in reared marine fish by Near Infrared Reflectance Spectroscopy (NIRS)". Proceeding of EAS Conference on Biotechnologies for Quality, Barcelona, 20-23 October. Special publication 2004; (34), 336-337.
10. Haard N.F. "Biochemical Reactions in Fish Muscle During Frozen Storage". In: Seafood Science and Technology, Fishing News Books, Halifax, Canada, 1990; 176-20.
11. Jørgensen B., Jensen H.S. "Can nearinfrared spectrometry be used to measure quality attributes in frozen cod?" In: Luten J.B., Børresen T. and Oehlenschläger, J. (Eds), Seafood from Producer to Consumer, Integrated Approach to Quality. Amsterdam: Elsevier, 1997; 491-496.
12. Kocher T.D., Thomas W.K., Meyer A., Edwards S.V., Pääbo S., Villabianca EX., Wilson A.C. "Dynamics of mitochondrial DNA evolution in animals: amplification and sequencing with conserved primers". Proc. Natl. Acad. Sci., 1989; 86, 6196.
13. Kozima T.T. "Effect of temperature fluctuations on quality of frozen fish Refrigeration", 1983; (3), 58, 23.
14. Martinez I., Aursand M., Erikson U., Singstad T.E, Veliyulin E., Van Der Zwaag C. "Destructive and non-destructive analytical techniques for authentication and composition analyses of foodstuffs", Trends in Food Science & Technology 2003; 14, pag. 489-498.
15. Meyer R., Höfelein C., Lüthy J., Candrian U. "Polymerase chain reaction-restriction fragment length polymorphism analysis: a simple method for species identification in food". J. of AOAC Int., 1995; 78, 6, 1542.
16. Ng, C.S. "Measurement of free and expressible drips". In H. Hasegawa (Ed.), Laboratory manual on analytical methods and procedures for fish and fish products. Mar. Fish. Res. 1987; Part A-4.1-4.2. Singapore.
17. Nilsen H., Esaiassen M. "Predicting sensory score of cod (Cadus morhua) from visible spectroscopy" Lebensm.-Wiss.u.Technol. 2005; 38, 95-99.
18. Pink J., Naczk M., Pink D. "Evaluation of the quality of frozen minced red hake: use of Fourier transform infrared spectroscopy". Journal of Agricultural and Food Chemistry, 1998; (46), 3667-3672.
19. Pink J., Naczk M., Pink D. "Evaluation of the quality of frozen minced red hake: use of Fourier transform near infrared spectroscopy". Journal of Agricultural and Food Chemistry, 1999; (47), 4280-4284.
20. Regolamento (CE) N. 854/2004 Del Parlamento Europeo e del Consiglio del 29 aprile 2004 che stabilisée norme specifiche per l'organizzazione di controlli ufficiali sui prodotti di origine animale destinati al consumo umano.
21. Shenk J.S. Westerhaus M.O. "Calibration the ISI way". In Davies, A.M.C, and Williams, P.C. Eds. NIR Pub., Chichester, UK. UK, 1996; 198-202.
22. Sigernes F., Esaiassen K., Heia K., Wold J.P., Eilertsen G., Sørensen N.K. "Assessment of fish (cod) freshness by VIS/ NIR spectroscopy". In: Olafsdottir G., Luten J.P., Dalgaard P., Careche M., Verrez-Bagnis V, Martinsdottir E. and Heia K. (Eds), Methods to Determine the Fresconess of Fish in Research and Industry. Paris: International Institute of Refrigeration, 1998; 369-375.
23. Sollid H., Solberg C. "Salmon fat content estimation by near infrared transmission spectroscopy". Journal of Food Science, 1992; 57, 792-793.
24. Uddin M., Okazaki E. "Classification of fresh and Frozen-thawed Fish by Near-infrared Spectroscopy" J. Food Sci. 2004; 69(8):C 665-668.
25. Williams P.C., Sobering D. "How do we do it: a brief summary of the methods we use in developing near infrared calibrations in Near Infrared Spectroscopy". In Davies A.M.C. and Williams P.C. Eds. NIR Pub., Chichester, 1996; UK p. 185-188.
26. Wold J.P., Isaksson T. "Non-destructive determination of fat and moisture in whole Atlantic salmon by nearinfrared diffuse spectroscopy". Journal of Food Science, 1997; 62, 734-736.
27. Wold J.P., Jakobsen T., Krane L. "Atlantic salmon average fat content estimated by near-infrared transmittance spectroscopy". Journal of Food Science, 1996; 61, 74-77.
28. Xiccato G., Trocino A., Tulli F., Tibaldi E. "Prediction of chemical composition and origin identification of European sea bass (Dicentrarchus labrax L.) by near infrared reflectance spectroscopy (NIRS)". Food Chem. 2004; 86(2): 275-281.