Abstract
The application of mid infrared spectroscopy with Fourier-transform provide to determine the quality of fish raw materials. This method could be noted lipid oxidation, water content and protein degradation of fish food raw materials. Mid-infrared spectroscopy as a new tool for the evaluation of fish freshness might to distinguish between fresh, chilled and frozen-thawed sevruga sturgeon samples. This allows to proposed this tool for authentication of fish and fish products.
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