http://www.cnr.it/ontology/cnr/individuo/prodotto/ID182577

Multisensor for fish quality determination (Articolo in rivista)

Type

Label

Anno

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

Alternative label

Olafsdottir, G.; Nesvadba, P.; Di Natale, C.; Careche, M.; Oehlenschläger, J.; Tryggvadóttir, S.V.; Schubring, R.; Kroeger, M.; Heia, K.; Esaiassen, M.; Macagnano, A.; Jørgensen, B.M. (2004)
Multisensor for fish quality determination
in Research trends in food science & technology; Academic Press Ltd., Elsevier Science Ltd., London (Regno Unito)
(literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

Olafsdottir, G.; Nesvadba, P.; Di Natale, C.; Careche, M.; Oehlenschläger, J.; Tryggvadóttir, S.V.; Schubring, R.; Kroeger, M.; Heia, K.; Esaiassen, M.; Macagnano, A.; Jørgensen, B.M. (literal)

Pagina inizio

Pagina fine

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

Rivista

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

Note

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

a Icelandic Fisheries Laboratories, Skúlagata 4, 101 Reykjav??k, Iceland b Food Science and Technology Research Centre, The Robert Gordon University, School of Applied Sciences, St. Andrew Street, Aberdeen AB25 1HG, UK c Department of Electronic Engineering, University of Rome \"Tor Vergata\", Via di Tor Vergata n.110, 00133 Rome, Italy d Instituto del Frio (CSIC), Ciudad Universitaria s/n, 28040 Madrid, Spain e Federal Research Centre for Fisheries, Institute for Fishery Technology and Fish Quality, Palmaille 9, 22767 Hamburg, Germany f Norwegian Institute of Fisheries and Aquaculture, 9291 Tromsø, Norway g Danish Institute for Fisheries Research, Department of Seafood Research, Danish Technical University, Build. 221, 2800 Kgs. Lyngby, Denmark (literal)

Titolo

Abstract

The European fish industry is still reluctant to implement methods other than sensory to monitor freshness and quality of fish products, although general concensus exists about the importance of various quality attributes and the need for methods to monitor quality. The objective of the project FAIRCT98 -4076 (MUSTEC) was to evaluate several physico-chemical techniques and to integrate their outputs into a more robust estimate of the freshness quality of fish. The techniques used for this multisensor approach were based on visible light spectroscopy, electrical properties, image analysis, colour, electronic noses and texture. Combining the outputs of the instrumental techniques and calibrating them with sensory scores of Quality Index Method (QIM) for attributes like appearance, smell and texture, gives an Artificial Quality Index (AQI) that can be as accurate and precise as the QIM sensory score. The outcome provides a basis for the construction and industrial exploitation of multi-sensor-devices for defining the quality of fish. (literal)

Editore