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Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices
dc.contributor.author | Giró-Candanedo, Mar | |
dc.contributor.author | Cruz, Jordi | |
dc.contributor.author | Comaposada, Josep | |
dc.contributor.author | Barnés-Calle, Clara | |
dc.contributor.author | Gou, Pere | |
dc.contributor.author | Fulladosa, Elena | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2024-05-24T09:41:44Z | |
dc.date.issued | 2024-05-11 | |
dc.identifier.citation | Giró-Candanedo, Mar, Jordi Cruz, Josep Comaposada, Clara Barnés-Calle, Pere Gou, and Elena Fulladosa. 2024. “Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices”. Journal of Food Engineering 379 (112131). doi:10.1016/j.jfoodeng.2024.112131. | ca |
dc.identifier.issn | 0260-8774 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/3006 | |
dc.description.abstract | Mislabelling frozen-thawed fish fillets as fresh is one of the most important fraudulent practices during commercialisation. This study aimed to determine the ability of two portable miniaturised low-cost near-infrared spectroscopy (NIR) devices intended for consumers to discriminate between fresh and thawed mackerel (submitted to one or two frozen-thawed cycles) and between different freezing systems. The effect of different fish seasonal characteristics on the performance of the model was also evaluated. The low-cost NIR devices were able to discriminate between fresh and thawed samples with a classification rate of 90.3% and 94.1% and the freezing system to which they were submitted with a classification rate of 91.2% and 89.7%. These findings suggest that low-cost portable NIR spectroscopy can be a valuable tool for detecting mislabeled frozen-thawed products sold as fresh, providing consumers with a rapid and affordable method for fraud detection. | ca |
dc.description.sponsorship | This work was partially financed by CCLabel project (RTI-2018-096883-R-C41), consolidated Research Group (2021 SGR 00461), and CERCA programme from Generalitat de Catalunya. Mar Giró-Candanedo is the recipient of a doctoral fellowship awarded (Spanish Government, PRE2019-091224). | ca |
dc.format.extent | 19 | ca |
dc.language.iso | eng | ca |
dc.publisher | Elsevier | ca |
dc.relation.ispartof | Journal of Food Engineering | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/embargoedAccess | |
dc.date.embargoEnd | 2025-05-11T02:00:00Z | |
dc.embargo.terms | 12 mesos | ca |
dc.relation.projectID | 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/ | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1016/j.jfoodeng.2024.112131 | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |
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