Applications of Near-Infrared Spectroscopy for Nondestructive Quality Analysis of Fish and Fishery Products
Fish has become one of the most popular aquatic products for its beneficial effects. The quality of fish and fishery products may be influenced by their geographical origin, transportation, processing, and storage conditions. The availability of rapid and reliable techniques is important for nondest...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| author | Jiaojiao Zhou Chen Liu Yujun Zhong Zhihui Luo |
| author_facet | Jiaojiao Zhou Chen Liu Yujun Zhong Zhihui Luo |
| author_sort | Jiaojiao Zhou |
| collection | DOAJ |
| description | Fish has become one of the most popular aquatic products for its beneficial effects. The quality of fish and fishery products may be influenced by their geographical origin, transportation, processing, and storage conditions. The availability of rapid and reliable techniques is important for nondestructive determination of their quality. Recently, near-infrared spectroscopy (NIRS) has been widely employed in the nondestructive evaluation of fish and fishery products. However, a comprehensive review on NIRS for this topic remains to be published. Based on this demand, the applications of NIRS in the nondestructive evaluation of fish and fishery products have been discussed in this review. This review firstly introduces the fundamentals of NIRS. Then the application of NIRS for the assessment of species, geographical origin, adulteration, freshness, nutrient components, and texture is summarized. In addition, the application of near-infrared hyperspectral imaging technology in fish and fishery products is also discussed. Finally, the challenges and prospects are outlined. The current review may provide a reference for research on NIRS in this field. In the future, NIRS could be used for online assessment of quality attributes in the fish industry through the development of new instruments and chemometrics. |
| format | Article |
| id | doaj-art-2d26af55f20e4b419effaa2d2c208f62 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-2d26af55f20e4b419effaa2d2c208f622024-12-27T14:26:11ZengMDPI AGFoods2304-81582024-12-011324399210.3390/foods13243992Applications of Near-Infrared Spectroscopy for Nondestructive Quality Analysis of Fish and Fishery ProductsJiaojiao Zhou0Chen Liu1Yujun Zhong2Zhihui Luo3National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaGuangxi Key Lab of Agricultural Resources Chemistry and Biotechnology, College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, ChinaGuangxi Key Lab of Agricultural Resources Chemistry and Biotechnology, College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, ChinaFish has become one of the most popular aquatic products for its beneficial effects. The quality of fish and fishery products may be influenced by their geographical origin, transportation, processing, and storage conditions. The availability of rapid and reliable techniques is important for nondestructive determination of their quality. Recently, near-infrared spectroscopy (NIRS) has been widely employed in the nondestructive evaluation of fish and fishery products. However, a comprehensive review on NIRS for this topic remains to be published. Based on this demand, the applications of NIRS in the nondestructive evaluation of fish and fishery products have been discussed in this review. This review firstly introduces the fundamentals of NIRS. Then the application of NIRS for the assessment of species, geographical origin, adulteration, freshness, nutrient components, and texture is summarized. In addition, the application of near-infrared hyperspectral imaging technology in fish and fishery products is also discussed. Finally, the challenges and prospects are outlined. The current review may provide a reference for research on NIRS in this field. In the future, NIRS could be used for online assessment of quality attributes in the fish industry through the development of new instruments and chemometrics.https://www.mdpi.com/2304-8158/13/24/3992near-infrared reflectance spectroscopy (NIRS)fishfishery productspartial least squares (PLS) |
| spellingShingle | Jiaojiao Zhou Chen Liu Yujun Zhong Zhihui Luo Applications of Near-Infrared Spectroscopy for Nondestructive Quality Analysis of Fish and Fishery Products Foods near-infrared reflectance spectroscopy (NIRS) fish fishery products partial least squares (PLS) |
| title | Applications of Near-Infrared Spectroscopy for Nondestructive Quality Analysis of Fish and Fishery Products |
| title_full | Applications of Near-Infrared Spectroscopy for Nondestructive Quality Analysis of Fish and Fishery Products |
| title_fullStr | Applications of Near-Infrared Spectroscopy for Nondestructive Quality Analysis of Fish and Fishery Products |
| title_full_unstemmed | Applications of Near-Infrared Spectroscopy for Nondestructive Quality Analysis of Fish and Fishery Products |
| title_short | Applications of Near-Infrared Spectroscopy for Nondestructive Quality Analysis of Fish and Fishery Products |
| title_sort | applications of near infrared spectroscopy for nondestructive quality analysis of fish and fishery products |
| topic | near-infrared reflectance spectroscopy (NIRS) fish fishery products partial least squares (PLS) |
| url | https://www.mdpi.com/2304-8158/13/24/3992 |
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