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Performance of Fluorescence and Diffuse Reflectance Hyperspectral Imaging for Characterization of Lutefisk: A Traditional Norwegian Fish Dish

机译:荧光和漫反射高光谱成像表征琵琶蝇的性能:传统的挪威鱼菜。

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摘要

Lutefisk is a traditional Norwegian fish dish made from dried fish, such as cod or other whitefish. In Norway and other Nordic countries, lutefisk is considered among the most popular dishes served during Christmas or other festive occasions. However, to date, little attention has been paid to this product, and available research on the quality, processing, and chemistry of lutefisk is still limited. The quality of this very delicate product, with a high pH value, depends on many factors, such as the initial quality of raw materials (stockfish), the quantity of lye used during the preparation process of lutefisk, and time during soaking in the lye and water, among others, making it challenging to both optimize processing and monitor the quality of lutefisk. In this study, four commercially available lutefisk brands (labelled as A, B, C, and D) were characterized using two online spectroscopic techniques, namely fluorescence and diffuse reflectance hyperspectral imaging, implemented on conveyor belts to mimic industrial applications. The samples were also analyzed by the use of an offline laboratory instrument based on visibleear infrared diffuse reflectance spectroscopy. Three traditional measurements, including texture, water content, and pH, were also conducted on the same samples. Supervised classification PLS-DA models were built with each dataset and relationships between the spectroscopic measurements and the traditional data were investigated using canonical correlations. The spectroscopic methods, especially fluorescence spectroscopy, demonstrated high performance for the discrimination between samples of the different brands, with high correlations between the spectral and traditional measurements. Although more validations of the results of this study are still required, these preliminary findings suggest that the destructive, laborious, and time-consuming traditional techniques can be replaced by rapid and nondestructive online measurements based on hyperspectral imaging used in fluorescence or diffuse reflectance mode.
机译:Lutefisk是一种传统的挪威鱼菜,由鳕鱼或其他白鱼等干鱼制成。在挪威和其他北欧国家,lutefisk被认为是圣诞节或其他喜庆场合中最受欢迎的菜肴之一。但是,迄今为止,对该产品的关注很少,并且对卢比菲斯克的质量,加工和化学性质的可用研究仍然有限。这种非常细腻的产品具有很高的pH值,其质量取决于许多因素,例如原材料(stock鱼)的初始质量,lutefisk制备过程中使用的碱液量以及在碱液中浸泡的时间和水等因素,使优化工艺和监控卢比菲斯克的质量面临挑战。在这项研究中,使用两种在线光谱技术对四个市售的lutefisk品牌(分别标记为A,B,C和D)进行了表征,即荧光和漫反射高光谱成像,该技术在传送带上实现以模仿工业应用。还通过使用基于可见/近红外漫反射光谱的离线实验室仪器对样品进行了分析。在相同的样品上也进行了三个传统的测量,包括质地,水含量和pH。使用每个数据集建立监督分类PLS-DA模型,并使用规范相关性研究光谱测量值与传统数据之间的关系。光谱法,尤其是荧光光谱法,表现出对不同品牌样品进行区分的高性能,光谱与传统测量之间具有高度相关性。尽管仍需要对本研究结果进行更多的验证,但这些初步发现表明,破坏性,费力且耗时的传统技术可以被基于荧光或漫反射模式中使用的高光谱成像的快速,无损在线测量所代替。

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