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Near‐infrared reflectance spectroscopy for determining end‐point temperature of heated fish and shellfish meats
Author(s) -
Uddin Musleh,
Ishizaki Shoichiro,
Okazaki Emiko,
Tanaka Munehiko
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1032
Subject(s) - pagrus major , shellfish , chemistry , spectroscopy , near infrared spectroscopy , analytical chemistry (journal) , fishery , fish <actinopterygii> , aquatic animal , biology , environmental chemistry , physics , neuroscience , quantum mechanics
Attempts have been made to assess the end‐point temperature (EPT) of heated fish and shellfish meats by near‐infrared (NIR) reflectance spectroscopy. Since the presence of water affects NIR spectra, the influence of the water content of samples on the performance of NIR spectroscopy for determining EPT was also evaluated. Blue marlin ( Makaira mazara ), skipjack ( Katsuwonus pelamis ), red sea bream ( Pagrus major ), kuruma prawn ( Penaeus japonicus ) and scallop ( Patinopecten yessoensis ) meats were heat‐treated at different temperatures (5 °C intervals between 60 and 100 °C). NIR spectra were measured at 2 nm intervals between 1100 and 2500 nm. A stepwise multiple linear regression method was used to develop a calibration curve. Changes in NIR reflectance spectra upon heat treatment were related to the heating temperature. Moreover, the interference from the variation in water content on the prediction of EPT was eliminated by selecting appropriate wavelengths. Plotting of NIR‐predicted temperatures determined from d 2 log(1/ R ) at four specific wavelengths against the actual EPT revealed a promising linear relationship with correlation coefficients between 0.94 and 0.98. In the temperature range 60–100 °C, NIR reflectance spectroscopy was able to detect EPT of heated fish and shellfish meats with a prediction error of 1.9–3.1%. © 2002 Society of Chemical Industry