The Effect of Homogenisation and Storage on the Near-Infrared Spectra of Half Shell Pacific Oysters (Crassostrea gigas)

Madigan, T, Kiermeier, A, De Barros Lopes, M and Cozzolino, D 2012, 'The Effect of Homogenisation and Storage on the Near-Infrared Spectra of Half Shell Pacific Oysters (Crassostrea gigas)', Food Analytical Methods, vol. 5, no. 5, pp. 995-1002.


Document type: Journal Article
Collection: Journal Articles

Title The Effect of Homogenisation and Storage on the Near-Infrared Spectra of Half Shell Pacific Oysters (Crassostrea gigas)
Author(s) Madigan, T
Kiermeier, A
De Barros Lopes, M
Cozzolino, D
Year 2012
Journal name Food Analytical Methods
Volume number 5
Issue number 5
Start page 995
End page 1002
Total pages 8
Publisher Springer New York LLC
Abstract The effect of sample homogenisation and storage on the near-infrared spectra of Pacific Oysters (Crassostrea gigas) has been assessed. On each day of storage (Days 0, 3 and 5), spectra were collected using a Fourier transform near-infrared reflectance spectrometer in reflectance mode between 833 and 2,630 nm from whole (n = 20) and homogenised oysters (n = 20). The raw spectra were dominated by water- and fatty-acid-associated bands. Linear regression analysis of the water-associated absorbance bands occurring at 1,942 nm indicated that a physical or chemical interaction may be taking place within the oysters at or near Day 3, likely associated with transfer of liquids to and from oyster tissues. One-way analysis of variance of principal component scores and extended multiplicative scatter correction highlighted the water regions (O-H bonds) in whole oysters and the importance of N-H-related compounds in homogenised oysters throughout storage. These findings indicate the potential usefulness of near-infrared reflectance spectroscopy to monitor and evaluate degradation of oysters over time.
Subject Sensor Technology (Chemical aspects)
Keyword(s) Moisture
NIR
Sample presentation
Shelf-life
DOI - identifier 10.1007/s12161-011-9329-7
Copyright notice © Springer Science+Business Media, LLC 2011
ISSN 1936-9751
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