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Application of NIR spectroscopy for monitoring quality of surimi


Valinger, Davor; Gajdoš Kljusurić, Jasenka; Kovačević, Dragan; Kurtanjek, Želimir
Application of NIR spectroscopy for monitoring quality of surimi // 13th Ružička days "Today science - tomorrow industry" Book of Abstracts / Šubarić Drago (ur.).
Osijek: Hrvatsko društvo kemijskih inženjera i tehnologa, Prehrambeno-tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, European Federation of Food Science and Technology, 2010. str. 98-98 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Application of NIR spectroscopy for monitoring quality of surimi

Autori
Valinger, Davor ; Gajdoš Kljusurić, Jasenka ; Kovačević, Dragan ; Kurtanjek, Želimir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
13th Ružička days "Today science - tomorrow industry" Book of Abstracts / Šubarić Drago - Osijek : Hrvatsko društvo kemijskih inženjera i tehnologa, Prehrambeno-tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, European Federation of Food Science and Technology, 2010, 98-98

ISBN
978-953-7005-22-1

Skup
13th Ružička days "Today science - tomorrow industry"

Mjesto i datum
Vukovar, Hrvatska, 16-17.09.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
NIR spectroscopy; surimi; food quality

Sažetak
Non-invasive spectroscopy in the near red range from 899 - 1699 nm (NIR) was applied with the aim to analyze commercial samples of surimi and analogs of see shrimp. In this paper the aim was to investigate the possibility of recording reflectance samples for potential monitoring in the production process and sorting of samples according the quality, in order to prevent adulteration, and classification. The surimi as shrimp analogs spectra samples were monitored at 4 °C room temperature of 21 °C over time intervals (0, 30, 60, 120 and 240 min) on both sides of the samples. The samples were treated by cooking in water and in a microwave oven in time intervals: 0 ; 0.5 ; 1 and 2 min. Analysis of the spectrums reveal changes in specific wave lengths of 919, 1177, 1201, 1343, 1458 and 1495 which correspond to O-H, C-H and N-H bonds that indicates possibility of determination of fat, protein and water in surimi and shrimp analogues enabling use of NIR for on-line monitoring of quality and selection.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-1252086-0589 - Matematičko modeliranje, optimiranje i upravljanje biotehnoloških procesa (Želimir Kurtanjek, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek