Near infrared sensors for the precise characterization of salt content in canned tuna fish
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Author
Cruz, J.
Publication date
2023-07-28ISSN
1386-1425
Abstract
Non-invasive technologies could help to guarantee quality standards of canned tuna fish. The aim of this study was to investigate the ability of bench-top (FT-NIR) and low-cost (LC-NIR) near infrared spectrometers to determine salt content and texture in canned tuna. Salt content distribution was also investigated using hyperspectral imaging (HSI) and computed tomography. Spectra were acquired on canned tuna and reference analysis performed. Partial least squares regression and discriminant analysis were used to develop salt content predictive and texture classification models. Salt content predictive errors were 0.10%, 0.22% and 0.22% for FT-NIR, LC-NIR and HSI, respectively. Salt content was not always homogeneously distributed in the can which was attributed to the salt content differences between internal and external parts of the tuna fish. Low-cost sensors could be a suitable solution to standardise the production and enable precise nutritional labelling, but more sophisticated algorithms are needed to identify textural defects.
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
23
Publisher
Elsevier
Is part of
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
Citation
Fulladosa, E., C Barnés-Calle, Jordi Cruz, B. Martı́Nez, Mar Giró-Candanedo, Josep Comaposada, Maria Font-I-Furnols, and P. Gou. “Near Infrared Sensors for the Precise Characterization of Salt Content in Canned Tuna Fish.” Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 303. doi:10.1016/j.saa.2023.123217.
Grant agreement number
MICIU/Programa Estatal de I+D+I orientada a los retos de la Sociedad/RTI2018-096883-R-C41/ES/SISTEMAS DE CARACTERIZACION Y COMUNICACION DE LA CALIDAD Y LA COMPOSICION NUTRICIONAL DE LOS ALIMENTOS PARA LOS CONSUMIDORES Y LA INDUSTRIA ALIMENTARIA/
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/