Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging

Journal of Food Engineering

Volumn 109, Issue 3, 2012, Pages 482-489

  Sone, Izumi ^a   Olsen, Ragnar L ^b   Sivertsen, Agnar H ^a   Eilertsen, Guro ^a   Heia, Karsten ^a  

^a NOFIMA   (Norway)

^b UNIVERSITY OF TROMSØ   (Norway)

Author keywords

Colour; Hyperspectral; Imaging; Packaging; Salmon; Storage

Indexed keywords

ATLANTIC SALMON; BACTERIAL GROWTH; CLASSIFICATION MODELS; HYPER-SPECTRAL IMAGES; HYPERSPECTRAL; HYPERSPECTRAL IMAGING; LIPID OXIDATION; NEAREST-NEIGHBOUR CLASSIFIER; OXIDATION STATE; PARTIAL LEAST SQUARES REGRESSION; SALMO SALAR; SALMON; SPECTRAL CHARACTERISTICS; SPECTRAL VARIATION; SPECTROSCOPIC CHANGES;

CARBON DIOXIDE; COLOR; ENERGY STORAGE; IMAGING TECHNIQUES; PACKAGING;

PRINCIPAL COMPONENT ANALYSIS;

BACTERIA (MICROORGANISMS); SALMO SALAR;

EID: 83955163643     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.11.001     Document Type: Article

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