메뉴 건너뛰기




Volumn 63, Issue 1, 2015, Pages 720-725

Application of FT-NIR and FT-IR spectroscopy to fish fillet authentication

Author keywords

Authentication; Fish; IR spectroscopy; LDA; SIMCA

Indexed keywords

AUTHENTICATION; DISCRIMINANT ANALYSIS; INFRARED SPECTROSCOPY; SPACECRAFT INSTRUMENTS; SUPPLY CHAINS; THAWING;

EID: 84928705297     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.021     Document Type: Article
Times cited : (70)

References (27)
  • 2
    • 14644386958 scopus 로고    scopus 로고
    • Implementation of quality control methods (physico-chemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity
    • 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 and Technology 2005, 40:237-263.
    • (2005) International Journal of Food Science and Technology , vol.40 , pp. 237-263
    • Arvanitoyannis, I.S.1    Tsitsika, E.V.2    Panagiotaki, P.3
  • 3
    • 0024701578 scopus 로고
    • Standard normal variate transformation and detrending of near-infrared diffuse reflectance spectra
    • Barnes R.J., Dhanoa M.S., Lister S.J. Standard normal variate transformation and detrending of near-infrared diffuse reflectance spectra. Applied Spectroscopy 1989, 43:772-777.
    • (1989) Applied Spectroscopy , vol.43 , pp. 772-777
    • Barnes, R.J.1    Dhanoa, M.S.2    Lister, S.J.3
  • 4
    • 84928697942 scopus 로고    scopus 로고
    • CRS Report for Congress, Congressional Research Service
    • Buck E.H. Seafood marketing: Combating fraud and deception 2010, CRS Report for Congress, Congressional Research Service. http://nationalaglawcenter.org/wp-content/uploads/assets/crs/RL34124.pdf.
    • (2010) Seafood marketing: Combating fraud and deception
    • Buck, E.H.1
  • 5
    • 84455171982 scopus 로고    scopus 로고
    • DNA barcoding reveals a high incidence of fish species misrepresentation and substitution on the South African market
    • Cawthorn D.M., Steinman H.A., Witthuhn R.C. DNA barcoding reveals a high incidence of fish species misrepresentation and substitution on the South African market. Food Research International 2012, 46:30-40.
    • (2012) Food Research International , vol.46 , pp. 30-40
    • Cawthorn, D.M.1    Steinman, H.A.2    Witthuhn, R.C.3
  • 6
    • 84887206353 scopus 로고    scopus 로고
    • Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection
    • Cheng J.H., Dai Q., Sun D.W., Zeng X.A., Liu D., Pu H.B. Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection. Trends in Food Science & Technology 2013, 34:18-31.
    • (2013) Trends in Food Science & Technology , vol.34 , pp. 18-31
    • Cheng, J.H.1    Dai, Q.2    Sun, D.W.3    Zeng, X.A.4    Liu, D.5    Pu, H.B.6
  • 7
    • 0022029304 scopus 로고
    • The use of principal components in the analysis of near infrared spectra
    • Cowe I., McNicol J. The use of principal components in the analysis of near infrared spectra. Applied Spectroscopy 1985, 39:257-266.
    • (1985) Applied Spectroscopy , vol.39 , pp. 257-266
    • Cowe, I.1    McNicol, J.2
  • 8
    • 84900000175 scopus 로고    scopus 로고
    • Authentication of raw and cooked freeze-dried rainbow trout (Oncorhynchus mykiss) by means of near infrared spectroscopy and data fusion
    • Dalle Zotte A., Ottavian M., Concollato A., Serva L., Martelli R., Parisi G. Authentication of raw and cooked freeze-dried rainbow trout (Oncorhynchus mykiss) by means of near infrared spectroscopy and data fusion. Food Research International 2014, 60:180-188.
    • (2014) Food Research International , vol.60 , pp. 180-188
    • Dalle Zotte, A.1    Ottavian, M.2    Concollato, A.3    Serva, L.4    Martelli, R.5    Parisi, G.6
  • 9
    • 79952310363 scopus 로고    scopus 로고
    • Confirmation of brand identity in foods by near infrared transflectance spectroscopy using classification and class-modelling chemometric techniques - the example of a Belgian beer
    • Di Egidio V., Oliveri P., Woodcock T., Downey G. Confirmation of brand identity in foods by near infrared transflectance spectroscopy using classification and class-modelling chemometric techniques - the example of a Belgian beer. Food Research International 2011, 44:544-549.
    • (2011) Food Research International , vol.44 , pp. 544-549
    • Di Egidio, V.1    Oliveri, P.2    Woodcock, T.3    Downey, G.4
  • 13
    • 70350571077 scopus 로고    scopus 로고
    • Evaluation of fruit authenticity and determination of the fruit content of fruit products using FT-NIR spectroscopy of cell wall components
    • Kurz C., Leitenberger M., Carle R., Schieber A. Evaluation of fruit authenticity and determination of the fruit content of fruit products using FT-NIR spectroscopy of cell wall components. Food Chemistry 2010, 119:806-812.
    • (2010) Food Chemistry , vol.119 , pp. 806-812
    • Kurz, C.1    Leitenberger, M.2    Carle, R.3    Schieber, A.4
  • 18
    • 84881284187 scopus 로고    scopus 로고
    • Foodstuff authentication from spectral data: toward a species-independent discrimination between fresh and frozen-thawed fish samples
    • Ottavian M., Fasolato L., Facco P., Barolo M. Foodstuff authentication from spectral data: toward a species-independent discrimination between fresh and frozen-thawed fish samples. Journal of Food Engineering 2013, 119:765-775.
    • (2013) Journal of Food Engineering , vol.119 , pp. 765-775
    • Ottavian, M.1    Fasolato, L.2    Facco, P.3    Barolo, M.4
  • 20
  • 21
    • 0042553279 scopus 로고
    • Smoothing and differentiation of data by simplified least-squares procedures
    • Savitzky A., Golay M.J.E. Smoothing and differentiation of data by simplified least-squares procedures. Analytical Chemistry 1964, 36:1627-1639.
    • (1964) Analytical Chemistry , vol.36 , pp. 1627-1639
    • Savitzky, A.1    Golay, M.J.E.2
  • 23
    • 7444266362 scopus 로고    scopus 로고
    • Classification of fresh and frozen-thawed fish by near-infrared spectroscopy
    • Uddin M., Okazaki E. Classification of fresh and frozen-thawed fish by near-infrared spectroscopy. Journal of Food Science 2004, 69(8):C665-C668.
    • (2004) Journal of Food Science , vol.69 , Issue.8 , pp. C665-C668
    • Uddin, M.1    Okazaki, E.2
  • 24
    • 27544507323 scopus 로고    scopus 로고
    • Nondestructive visible/NIR spectroscopy for differentiation of fresh and frozen-thawed fish
    • Uddin M., Okazaki E., Turza S., Yumiko Y., Tanaka M., Fukuda Y. Nondestructive visible/NIR spectroscopy for differentiation of fresh and frozen-thawed fish. Journal of Food Science 2005, 70:506-510.
    • (2005) Journal of Food Science , vol.70 , pp. 506-510
    • Uddin, M.1    Okazaki, E.2    Turza, S.3    Yumiko, Y.4    Tanaka, M.5    Fukuda, Y.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.