Prediction of Freshness Quality and Phosphate Residue of White Shrimp Products Using Near-Infrared Spectroscopy

Prediction of Freshness Quality and Phosphate Residue of White Shrimp Products Using Near-Infrared Spectroscopy

Background: The manufacturing of frozen shrimp is an important industry for the economy of Thailand. The objective of this study was to use Near-Infrared (NIR) spectroscopy to determine the freshness quality, including Total Volatile Basic Nitrogen (TVB-N) and Water Holding Capacity (WHC) of white s...

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Bibliographic Details
Main Authors: C. Sringarm, S. Numthuam, S. Salabsee, S. Ditudompo, T. Kunanopparat, S. Rungchang
Format: Article
Language:English
Published: Shahid Sadoughi University of Medical Sciences 2022-06-01
Series:Journal of Food Quality and Hazards Control
Subjects:
penaeidae
seafood
food quality
phosphates
spectroscopy
near-infrared
Online Access:http://jfqhc.ssu.ac.ir/article-1-1002-en.html

Internet

http://jfqhc.ssu.ac.ir/article-1-1002-en.html

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