Determination of Freshness of Mackerel (<i>Scomber japonicus</i>) Using Shortwave Infrared Hyperspectral Imaging

Shortwave infrared (SWIR) hyperspectral imaging was applied to classify the freshness of mackerels. Total volatile basic nitrogen (TVB-N) and acid values, as chemical compounds related to the freshness of mackerels, were also analyzed to develop a prediction model of freshness by combining them with...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Jeong-Seok Cho, Byungho Choi, Jeong-Ho Lim, Jeong Hee Choi, Dae-Yong Yun, Seul-Ki Park, Gyuseok Lee, Kee-Jai Park, Jihyun Lee
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2023-06-01
Sarja:	Foods
Aiheet:	mackerel freshness TVB-N hyperspectral imaging chemometrics
Linkit:	https://www.mdpi.com/2304-8158/12/12/2305
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