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Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4°C (R group); iced at 5±3°C (I group); k...

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Detalles Bibliográficos
Autores principales:	Ismail, Azfar, Ryu, Jiwon, Yim, Dong-Gyun, Kim, Ghiseok, Kim, Sung-Su, Lee, Hag Ju, Jo, Cheorun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493566/ https://www.ncbi.nlm.nih.gov/pubmed/37701741 http://dx.doi.org/10.5851/kosfa.2023.e39

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