Rapid measurement of sardine freshness by using visible and near infrared spectroscopy

被引：1
作者：
Cayuela-Sanchez, Jose Antonio [1 ]
机构：
[1] Campus Univ Pablo Olavide, Inst Grasa CSIC, Ed 46 Ctra Utrera km 1, Seville 41013, Spain
来源：
JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2024年 / 125卷
关键词：
Fish; Freshness; PCA; Sardines; NIR; VISNIR; PILCHARDUS; TEMPERATURE; QUALITY;
D O I：
10.1016/j.jfca.2023.105820
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Freshness is an important attribute of sardine quality, which measurement for control purposes needs simple and rapid methods. This study shows the suitability of PCA of the averaged sardine VISNIR spectra to predict sardine freshness. The sample was composed of a relatively small number of sardines, the proposed method being suitable for routine analysis. The results of PLS tests indicated this method can be useful to confirm a sardine freshness class defined according to PCA results. The tests with PLS-DA and clustering indicated the practical interest of these last methods is lower, even though being in good agreement with those from PCA and PLS.
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页数：6
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