VIS/NIR Spectroscopy

Fishery Products: Quality, Safety and Authenticity

Volumn , Issue , 2009, Pages 89-104

  Nilsen, Heidi Anita ^a   Heia, Karsten ^a  

^a NOFIMA   (Norway)

Author keywords

Experimental set ups sample illuminated with broadbanded VIS NIR light; Fibre optic measurement, probing guide light onto sample; Freshness and storage time; NIR spectroscopy, analysis of raw, frozen or thawed fish; NIR to assess free fatty acids (FFA) in fish oil; Quality parameter of fish, freshness freshness, positive attribute for consumers; Three measurement modes for VIS NIR spectroscopy applied to fish products; VIS NIR spectroscopy and fish quality determination; Visible and near infrared (VIS NIR) spectroscopy

Indexed keywords

FATTY ACIDS; FISH; FLOOD CONTROL; INFRARED DEVICES; NEAR INFRARED SPECTROSCOPY;

FISH OIL; FISH QUALITIES; GUIDE LIGHT; NIR SPECTROSCOPY; QUALITY PARAMETERS; SET-UPS; STORAGE TIME; VIS/NIR SPECTROSCOPY; VISIBLE AND NEAR INFRARED;

FISH PRODUCTS;

EID: 79959868567     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444322668.ch5     Document Type: Chapter

References (63)

1. Adamopoulos, K.G. and Goula, A.M. (2004) Application of near-infrared reflectance spectroscopy in the determination of major components in taramosalata. Journal of Food Engineering 63: 199-207.
2. Audicana, M.T., Ansotegui, I.J., de Corres, L.F. and Kennedy, M.W. (2002) Anisakis simplex: dangerous - dead and alive? Trends in Parasitology 18(1): 20-25.
3. Barnes, R.J., Dhanoa, M.S. and Lister, S.J. (1989) Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra. Applied Spectroscopy 43(5): 772-777.
4. Bechmann, I.B. and Jørgensen, B.M. (1998) Rapid assessment of quality parameters for frozen cod using near infrared spectroscopy. Lebensmittel-Wissenschaft Und -Technologie 31: 648-652.
5. Bøknæs, N., Jensen, K.N., Andersen, C.M. and Martens, H. (2002) Freshness assessment of thawed and chilled cod fillets packed in modified atmosphere using near-infrared spectroscopy. Lebensmittel-Wissenschaft Und -Technologie 35(7): 648-652.
6. Cozzolino, D., Murray, I., Chree, A. and Scaife, J.R. (2005) Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy. Lebensmittel-Wissenschaft Und -Technologie 38: 821-828.
7. Darwish, G.S., van de Voort, F.R. and Smith, J.P. (1989) Proximate analysis of fish tissue by midinfrared transmission spectroscopy. Canadian Journal of Fisheries and Aquatic Sciences 46: 644-649.
8. Downey, G. (1996) Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infra-red spectroscopy. Food Chemistry 55(3): 305-311.
9. Dufour, É., Frencia, J.P. and Kane, E. (2003) Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of fish freshness. Food Research International 36: 415-423.
10. Endo, Y., Tagiri-Endo, M. and Kimura, K. (2005) Rapid determination of iodine value and saponification value of fish oils by near-infrared spectroscopy. Journal of Food Science 70(2): C127-C131.
11. Geladi, P., MacDougall, D. and Martens, H. (1985) Linearization and scatter-correction for near-infrared reflectance spectra of meat. Applied Spectroscopy 39(3): 491-500.
12. Gjerde, B. and Martens, H. (1987) Predicting carcass composition of rainbow trout by near-infrared reflectance spectroscopy. Zeitschrift für Tierzuchtung und Zuchtungsbiologie 104(1-2): 137-148.
13. Griffiths, P.R. (1995) Practical consequences of math pre-treatment of near infrared reflectance data: log(1/R) vs F(R). Journal of Near Infrared Spectroscopy 3: 60-62.
14. Heia, K., Esaiassen, M., Nilsen, H. and Sigernes, F. (2003) Visible spectroscopy - evaluation of storage time of ice stored cod and frozen hake. In: J.B. Luten, J. Oehlenschläger and G. Ólafsdóttir (Eds.) Quality of Fish from Catch to Consumer. Labelling, Monitoring and Traceability. Wageningen Academic Publishers, The Netherlands, pp. 201-209.
15. Heia, K., Sivertsen, A.H., Stormo, S.K., Elvevoll, E., Wold, J.P. and Nilsen, H. (2007) Detection of nematodes in cod (Gadus morhua) fillets by imaging spectroscopy. Journal of Food Science 72(1): E11-E15.
16. Herrala, E. and Okkonen, J. (1996) Imaging spectrograph and camera solutions for industrial applications. International Journal of Pattern Recognition and Artificial Intelligence 10: 43-54.
17. Huang, Y., Rogers, T.M., Wenz, M.A., Cavinato, A.G., Mayes, D.M., Bledsoe, G.E. and Rasco, B.A. (2001) Detection of sodium chloride in cured salmon roe by SW-NIR spectroscopy. Journal of Agricultural Food Chemistry 49: 4161-4167.
18. Huang, Y., Cavinato, A.G., Mayes, D.M., Bledsoe, G.E. and Rasco, B.A. (2002) Nondestructive prediction of moisture and sodium chloride in cold smoked Atlantic salmon (Salmo salar). Journal of Food Science 67(7): 2543-2547.
19. Huang, Y., Cavinato, A.G., Mayes, D.M., Kangas, L.J., Bledsoe, G.E. and Rasco, B.A. (2003) Nondestructive determination of moisture and sodium chloride in cured Atlantic salmon (Salmo salar) (teijin) using short-wavelength near-infrared spectroscopy (SW-NIR). Journal of Food Science 68(2): 482-486.
20. Hyvarinen, T.S., Herrala, E. and Dall'Ava, A. (1998) Direct sight imaging spectrograph: a unique add-in component brings spectral imaging to industrial applications. In: G.M. WilliamsJr (Ed.) Digital Solid State Cameras: Designs and Applications (Proc. SPIE 3302) pp. 165-175.
21. Isaksson, T., Tøgersen, G., Iversen, A. and Hildrum, K.I. (1995) Non-destructive determination of fat, moisture and protein in salmon fillets by use of near-infrared diffuse spectroscopy. Journal of the Science of Food and Agriculture 69: 95-100.
22. Isaksson, T., Swensen, L.P., Taylor, R.G., Fjæra, S.O. and Skjervold, P.O. (2001) Non-destructive texture analysis of farmed Atlantic salmon using visual/near-infrared reflectance spectroscopy. Journal of the Science of Food and Agriculture 82: 53-60.
23. Lee, M.H., Cavinato, D. and Rasco, B.A. (1992) Noninvasive short-wavelength near-infrared spectroscopic method to estimate the crude lipid content in the muscle of intact rainbow trout. Journal of Agricultural and Food Chemistry 40: 2176-2181.
24. Lin, M., Cavinato, A.G., Huang, Y. and Rasco, B.A. (2003) Predicting sodium chloride content in commercial king (Oncorhynchus tshawytscha) and chum (O. keta) hot smoked salmon fillet portions by short-wavelength near-infrared (SW-NIR) spectroscopy. Food Research International 36: 761-766.
25. Lin, M., Cavinato, A.G., Mayes, D.M., Smiley, S., Huang, Y., Al-Holy, M. and Rasco, B.A. (2003) Bruise detection in Pacific pink salmon (Oncorhynchus gorbuscha) by visible and short-wavelength near-infrared (SW-NIR) spectroscopy (600-1100 nm). Agricultural and Food Chemistry 51: 6404-6408.
26. Lin, M., Mousavi, M., Al-Holy, M., Cavinato, A.G. and Rasco, B.A. (2006) Rapid near infrared spectroscopic method for the detection of spoilage in rainbow trout (Oncorhynchus mykiss) fillet. Journal of Food Science 71(1): s18-s23.
27. Martens, H. and Næs, T. (1989) Mulitvariate Calibration. John Wiley & Sons Ltd. pp. 419.
28. Martinsdóttir, E., Luten, J.B., Schelvis-Smit, R. and Hyldig, G. (2003) Developments of QIM - past and future. In: J.B. Luten, J. Oehlenschläger and G. Ólafsdóttir (Eds.) Quality of Fish from Catch to Consumer. Labelling, Monitoring and Traceability. Wageningen Academic Publishers, The Netherlands, pp. 265-272.
29. Mathias, J.A., Williams, P.C. and Sobering, D.C. (1987) The determination of lipid and protein in freshwater fish using near-infrared reflectance spectroscopy. Aquaculture 61: 303-311.
30. McLure, W.F. (1993) More on derivatives: part 1. Segments, gaps and 'ghosts'. NIR News 4(6): 12-12.
31. McLure, W.F. (1994) More on derivatives: part 2. Band shiftings and noise. NIR News 5(1): 12-14.
32. Nielsen, D., Hyldig, G., Nielsen, J. and Nielsen, H.H. (2005) Lipid content in herring (Clupea harengus L.) - influence of biological factors and comparison of different methods of analysis: solvent extraction, Fatmeter, NIR and NMR. Lebensmittel-Wissenschaft Und -Technologie 38: 537-548.
33. Nilsen, H. and Esaiassen, M. (2005) Predicting sensory score of cod (Gadus morhua) from visible spectroscopy. Lebensmittel-Wissenschaft Und -Technologie 38: 95-99.
34. Nilsen, H., Sivertsen, A., Joensen, S., Bjørkevoll, I. and Heia, K. (2006) Instrumental quality control of stockfish. In: J.B. Luten, C. Jacobsen, K. Bekaert, A. Sæbø and J. Oehlenschläger (Eds) Seafood Research from Fish to Dish. Quality, Safety And Processing of Wild and Farmed Fish. Wageningen Academic Publishers, The Netherlands, pp. 509-517.
35. Nilsen, H., Esaiassen, M., Heia, K., & Sigernes, F. (2002) Visible / near-infrared spectroscopy -a new tool for the evaluation of fish freshness? Journal of Food Science 67(5): 1821-1826.
36. Nortvedt, R., Torrisen, O.J. and Tuene, S. (1998) Application of near-infrared transmittance spectroscopy in the determination of fat, protein and dry matter in Atlantic halibut fillet. Chemometrics and Intelligent Laboratory Systems 42: 199-207.
37. Ólafsdóttir, G., Martinsdóttir, E., Oehlenschläger, J., Dalgaard, P., Jensen, B., Undeland, I., Mackie, I.M., Henehan, G., Nielsen, J. and Nilsen, H. (1997) Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology 8(8): 258-265.
38. Osborne, B.G. and Fearn, T. (1986) Near Infrared Spectroscopy in Food Analysis. Longman Scientific & Technical, Harlow, Essex, UK, p. 200.
39. Pasquini, C. (2003) Near infrared spectroscopy: fundamentals, practical aspects and analytical applications. Journal of the Brazilian Chemical Society 14(2): 198-219.
40. Rasco, B.A., Miller, C.E. and King, T.L. (1991) Utilization of NIR spectroscopy to estimate the proximate composition of trout muscle with minimal sample pretreatment. Journal of Agricultural and Food Chemistry 39(1): 67-72.
41. Reid, L.M., O'Donnell, C.P. and Downey, G. (2006) Recent technological advances for the determination of food authenticity. Trends in Food Science & Technology 17: 344-353.
42. Ritthiruangdej, P., Kasemsumran, S., Suwonsichon, T., Haruthaithanasan, V., Thanapase, W. and Ozaki, Y. (2005) Determination of total nitrogen content, pH, density, refractive index and brix in Thai fish sauces and their classification by near-infrared spectroscopy with searching combination moving window partial least squares. Analyst 130: 1439-1445.
43. Shimamoto, J., Hiratsuka, S., Hasegawa, K., Sato, M. and Kawano, S. (2003) Rapid non-destructive determination of fat content in frozen skipjack using a portable near infrared spectrophotometer. Fisheries Science 69: 856-860.
44. Sigernes, F., Esaiassen, M., Heia, K., Wold, J.P., Eilertsen, G. and Sørensen, N.K. (1998) Assessment of fish (cod) freshness by VIS/NIR spectroscopy. In: G. Olafsdóttir, J. Luten, P. Dalgaard, M. Careche, V. Verrez-Bagnis, E. Martinsdóttir and K. Heia (Eds) Methods to Evaluate Fish Freshness in Research and Industry. International Institute of Refrigeration (IIR), Paris, pp. 369-375.
45. Solberg, C. (1992) Near infrared spectroscopy of fish samples. In K. Hildrum, T. Isaksson, T. Naes and A. Tandberg (Eds) Near Infra-Red Spectroscopy. Bridging the Gap between Data Analysis and NIR Applications, Ellis Horwood Series in Analytical Chemistry. Ellis Horwood Limited, Chichester, UK, pp. 223-227.
46. Solberg, C. and Fredriksen, G. (2001) Analysis of fat and dry matter in capelin by near infrared transmission spectroscopy. Journal of Near Infrared Spectroscopy 9: 221-228.
47. Solberg, C., Saugen, E., Swenson, L.P., Brun, L. and Isaksson, T. (2003) Determination of fat in live farmed Atlantic salmon using non-invasive NIR techniques. Journal of the Science of Food and Agriculture 83: 692-696.
48. Sollid, H. and Solberg, C. (1992) Salmon fat content estimation by near infrared transmission spectroscopy. Journal of Food Science 57(3): 792-793.
49. Svensson, V.T., Nielsen, H.H. and Bro, R. (2004) Determination of the protein content in brine from salted herring using near-infrared spectroscopy. Lebensmittel-Wissenschaft Und -Technologie 37: 803-809.
50. Uddin, M. and Okazaki, E. (2004) Classification of fresh and frozen-thawed fish by near-infrared spectroscopy. Journal of Food Science 69(8): C665-C668.
51. Uddin, M., Ishizaki, S., Okazaki, E. and Tanaka, M. (2002) Near-infrared reflectance spectroscopy for determining end-point temperature of heated fish and shellfish meats. Journal of the Science of Food and Agriculture 82: 286-292.
52. Uddin, M., Okazaki, E., Ahmad, M.U., Fukuda, Y. and Tanaka, M. (2005a) Noninvasive NIR spectroscopy to verify endpoint temperature of kamaboko gel. Lebensmittel-Wissenschaft Und -Technologie 38: 809-814.
53. Uddin, M., Okazaki, E., Turza, S., Yumiko, Y., Tanaka, M. and Fukuda, Y. (2005b) Non-destructive visible/NIR spectroscopy for differentiation of fresh and frozen-thawed fish. Journal of Food Science 70(8): C506-C510.
54. Uddin, M., Okazaki, E., Fukushima, H., Turza, S., Yumiko, Y. and Fukuda, Y. (2006a) Nondestructive determination of water and protein in surimi by near-infrared spectroscopy. Food Chemistry 96: 491-495.
55. Uddin, M., Okazaki, E., Ahmad, M.U., Fukuda, Y. and Tanaka, M. (2006b) NIR spectroscopy: a nondestructive fast technique to verify heat treatment of fish-meat gel. Food Control 17: 660-664.
56. Vogt, A., Gormley, T.R., Downey, G. and Somers, J. (2002) A comparision of selected rapid methods for fat measurement in fresh herring (Clupea harengus). Journal of Food Composition and Analysis 15: 205-215.
57. Warm, K., Martens, H., Nielsen, J. and Martens, M. (2001) Sensory quality criteria for five fish species predicted from near-infrared (NIR) reflectance measurements. Journal of Food Quality 24(5): 389-403.
58. Wold, J.P. and Isaksson, T. (1997) Non-destructive determination of fat and moisture in whole Atlantic salmon by near-infrared diffuse spectroscopy. Journal of Food Science 62(4): 734-736.
59. Wold, J.P., Jakobsen, T. and Krane, L. (1996) Atlantic salmon average fat content estimated by nearinfrared transmittance spectroscopy. Journal of Food Science 61(1): 74-77.
60. Wold, J.P., Westad, F. and Heia, K. (2001) Detection of parasites in cod fillets by using SIMCA classification in multispectral images in the visible and NIR region. Applied Spectroscopy 55(8): 1025-1034.
61. Wold, J.P., Johansen, I.R., Haugholt, K.H., Tschudi, J., Thielemann, J., Segtnan, V.H., Narum, B. and Wold, E. (2006) Non-contact transflectance near infrared imaging for representative on-line sampling of dried salted coalfish (bacalao). Journal of Near Infrared Spectroscopy 14: 59-66.
62. Xiccato, G., Trocino, A., Tulli, F. and Tibaldi, E. (2004) Prediction of chemical composition and origin identification of European sea bass (Dicentrarchus labrax L.) by near infrared reflectance spectroscopy (NIRS). Food Chemistry 86: 275-281.
63. Zhang, H.Z. and Lee, T.C. (1997) Rapid near-infrared spectroscopic method for the determination of free fatty acid in fish and its application in fish quality assessment. Journal of Agricultural Food Chemistry 45: 3515-3521.