A Rapid Detection Method for Freshness of Frozen Crayfish Based on Near-Infrared Spectroscopy

A Rapid Detection Method for Freshness of Frozen Crayfish Based on Near-Infrared Spectroscopy

To establish a model based on near-infrared (NIR) spectra for quickly detecting the freshness of frozen crayfish, NIR spectra of thawed crayfish (tail, meat, and mince) were collected, and data were pretreated by first derivative, multiple scattering correction, wavelet transform (WT), or standard n...

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Bibliographic Details
Main Author: ZHAN Ke, CHEN Jiwang, XU Yan, NI Yangfan, LIU Yan, ZOU Shengbi
Format: Article
Language:English
Published: China Food Publishing Company 2024-01-01
Series:Shipin Kexue
Subjects:
near-infrared spectroscopy; crayfish; total volatile basic nitrogen; rapid detection; convolutional neural network; wavelet transform
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-037.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-037.pdf

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