title: Evaluation of the quality of frozen minced red hake: use of fourier transform near-infrared spectroscopy.
abstract: The quality of frozen minced red hake was assessed by FTNIR spectroscopy in transmission mode. The region 1530-1866 nm was best correlated to dimethylamine (DMA) concentration, which is an accepted quality index for frozen gadoid fish. Partial least-squares (PLS) analysis showed that this technique predicts the DMA content sufficiently well for quality assurance (SD/SEP > 3). The PLS calibration was equally successful when five narrow spectral regions were chosen instead of the continuous spectrum, indicating that a cheap filter instrument may be developed for industrial use.
authors.affiliation: Food Science Laboratory, Department of Human Nutrition, St. Francis Xavier University, P.O. Box 5000, Antigonish, NS, Canada, B2G 2W5. jpink@stfx.ca
authors.forename: J
authors.initials: J
authors.lastname: Pink
authors.forename: M
authors.initials: M
authors.lastname: Naczk
authors.forename: D
authors.initials: D
authors.lastname: Pink
mesh_terms: D000818:Animals; D004123:Dimethylamines / Q000032:analysis*; D005396:Fish Products / Q000032:analysis / Q000592:standards*; D005399:Fishes; D005519:Food Preservation; D005615:Freezing; D015203:Reproducibility of Results; D017550:Spectroscopy, Fourier Transform Infrared / Q000592:standards*
chemical_list: D004123:Dimethylamines; C034516:dimethylamine