Can near-infrared spectrometry be used to measure quality attributes in frozen cod?

摘要

The quality index of thawed cod or the water holding capacity of minced fillet, could be estimated from near-infrared reflectance spectra by partial least squares regression models. The measuring depth in the mince was found to be approx. 1.4 cm. Several mathematical data transformations of the spectra (e.g. logarithms, derivatives, or multiplicative signal-corrected values) were examiend, but the best models were obtained by the use of the untransformed reflectance values.