Abstract
This chapter provides a summary of studies on seafood quality evaluation using near-infrared (NIR) spectroscopy and presents the future prospects for this method. NIR spectroscopy is applied to determine the chemical composition in minced raw fish samples used to make fishmeal. One of the groups of researchers investigated the utility of NIR spectroscopy as a means to quantify the diet of seals via analysis of feces. Five of the six calibrations could accurately and precisely quantify how much of a given dietary component the seal had eaten the previous day from an NIR scan of the feces. NIR spectroscopy is therefore potentially a viable way to quantify seal diets. NIR spectroscopy is also successfully employed to determine moisture and sodium chloride in cured, and cold smoked Atlantic salmon. NIR reflectance spectroscopy in the spectral range of 1000–2500 nm was also measured directly for brine from barrel-salted herring, to investigate the potential of NIR as a rapid method to determine the protein content. A partial least squares (PLS) regression model between selected regions of the NIR spectra and the protein content yielded a correlation coefficient of 0.93, and a prediction error of 0.25 g/100 g. A nondestructive visible/NIR spectroscopy technique is proposed to investigate whether fish have been frozen-thawed. Compared with dry extract spectroscopy by infrared reflection (DESIR), no extraction is needed, and no wastes are produced in visible/NIR (Vis/NIR) spectroscopy using a fiber-optic probe, which would be an eco-friendly instrumental technique.
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