engleski

Application of NIR spectroscopy for monitoring quality of surimi

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.

NIR spectroscopy; surimi; food quality

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