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Determination of Freshness of Mackerel (Scomber japonicus) 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...

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Detalles Bibliográficos
Autores principales:	Cho, Jeong-Seok, Choi, Byungho, Lim, Jeong-Ho, Choi, Jeong Hee, Yun, Dae-Yong, Park, Seul-Ki, Lee, Gyuseok, Park, Kee-Jai, Lee, Jihyun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297678/ https://www.ncbi.nlm.nih.gov/pubmed/37372515 http://dx.doi.org/10.3390/foods12122305

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