A review on the application of infrared technologies to determine and monitor composition and other quality characteristics in raw fish, fish products, and seafood

Cozzolino, D and Murray, I 2012, 'A review on the application of infrared technologies to determine and monitor composition and other quality characteristics in raw fish, fish products, and seafood', Applied Spectroscopy Reviews, vol. 47, no. 3, pp. 207-218.


Document type: Journal Article
Collection: Journal Articles

Title A review on the application of infrared technologies to determine and monitor composition and other quality characteristics in raw fish, fish products, and seafood
Author(s) Cozzolino, D
Murray, I
Year 2012
Journal name Applied Spectroscopy Reviews
Volume number 47
Issue number 3
Start page 207
End page 218
Total pages 12
Publisher Taylor & Francis
Abstract Demand for high levels of quality and safety in fish production obviously require high standards in quality assurance of raw materials and process control. Satisfying this demand in turn requires appropriate analytical tools for analysis both during and after production. Desirable features of such tools include speed, ease of use, minimal or no sample preparation, and the avoidance of sample destruction. These features are characteristic of a range of spectroscopic methods including mid-infrared (MIR) and near-infrared (NIR) spectroscopy. This article reviews some of the recent technical applications of infrared (IR) spectroscopy to determine and monitor composition and other quality characteristics in raw fish, fish products, and seafood.
Subject Sensor Technology (Chemical aspects)
Quality Assurance, Chemometrics, Traceability and Metrological Chemistry
Keyword(s) Fish
seafood
infrared
composition
fish products
spectroscopy
DOI - identifier 10.1080/05704928.2011.639106
Copyright notice © Taylor & Francis Group, LLC
ISSN 0570-4928
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