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

journal contribution
posted on 06.11.2018, 00:00 by Daniel Cozzolino, I Murray
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. Copyright © Taylor & Francis Group, LLC.

History

Volume

47

Issue

3

Start Page

207

End Page

218

Number of Pages

12

eISSN

1520-569X

ISSN

0570-4928

Publisher

Taylor & Francis Inc.

Peer Reviewed

Yes

Open Access

No

External Author Affiliations

University of Adelaide

Era Eligible

Yes

Journal

Applied Spectroscopy Reviews

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