Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics

Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics

The pH of fish muscle is an important index for quality assessment, but the traditional methods using a pH meter and probe/electrode are destructive, time-consuming, and laborious, making them unsuitable for on-line meat-quality monitoring. Hence, an approach of using fluorescence fingerprints (FFs)...

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Bibliographic Details
Main Authors: Md. Mizanur Rahman, Mario Shibata, Naho Nakazawa, Mst. Nazira Akhter Rithu, Shigeki Nakauchi, Tomoaki Hagiwara, Kazufumi Osako, Emiko Okazaki
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Fishes
Subjects:
fluorescence spectroscopy
fish quality
pH prediction
mackerel fish
multivariate statistics
pH sensitivity of fluorophores
Online Access:https://www.mdpi.com/2410-3888/7/6/364

Internet

https://www.mdpi.com/2410-3888/7/6/364

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