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Evaluation of the Quality of Frozen Minced Red Hake: Use of Fourier Transform Infrared Spectroscopy

1998; American Chemical Society; Volume: 46; Issue: 9 Linguagem: Inglês

10.1021/jf980395u

1520-5118

J. Pink, M. Naczk, David A. Pink,

Advanced Chemical Sensor Technologies

The suitability of FTIR spectroscopy for evaluating changes in the quality of frozen minced red hake was studied. The spectral data between 1600 and 890 cm-1 were correlated with the chemically determined dimethylamine (DMA) content of the fish using chemometric techniques. This spectral region contains all of the DMA and trimethylamine oxide (TMAO) absorbance bands. Discriminant analysis of the data results in a 90% success of distinguishing fresh from frozen fish and classifying frozen hake into three quality categories. The RPD value of 4 shows that the PLS model predicts the DMA content of the frozen fish well enough for quality assessment. Keywords: Fish quality; FTIR; hake; dimethylamine; discriminant analysis; PLS