Smyth, H.E. and Drasch, P. and Cozzolino, D. and Fox, G. and Percival, S. (2006) Potential of VIS-NIR Spectroscopy to predict perceived ‘muddy’ taint in australian farmed barramundi. In: 12th Australian Near Infrared Spectroscopy Group (ANISG) Conference, 7-10 May 2006, Rockhampton.
Sensory analysis of food involves the measurement, interpretation and understanding of human responses to the properties of food perceived by the senses such as sight, smell, and taste (Cozzolino et al. 2005). It is important to have a quantitative means for assessing sensory properties in a reasonable way, to enable the food industry to rapidly respond to the changing demands of both consumers and the market. Aroma and flavour are among the most important properties for the consumer, and numerous studies have been performed in attempts to find correlations between sensory qualities and objective instrumental measurements. Rapid instrumental methods such as near infrared spectroscopy (NIR) might be advantageous to predict quality of different foods and agricultural products due to the speed of analysis, minimum sample preparation and low cost. The advantages of such technologies is not only to assess chemical structures but also to build an spectrum, characteristic of the sample, which behaves as a “finger print” of the sample.
|Item Type:||Conference or Workshop Item (Poster)|
|Corporate Creators:||Department of Employment, Economic Development and Innovation (DEEDI), Agri-Science, Crop and Food Science, Plant Science, Emerging Technologies|
|Business groups:||Agri-Science, Crop and Food Science|
|Additional Information:||© The State of Queensland, Department of Primary Industries & Fisheries. Copyright protects this publication. Except for purposes permitted by the Copyright Act 1968, reproduction by whatever means is prohibited without prior written permission of the Department of Primary Industries & Fisheries, Queensland. Author version.|
|Keywords:||Australian; barramundi; VIS-NIR spectropscopy.|
|Subjects:||Technology > Technology (General) > Spectroscopy > NIR (Near Infrared)|
Aquaculture and Fisheries > Fisheries > Fishery for individual species
Aquaculture and Fisheries > Aquaculture > Fish culture
|Deposited On:||02 Mar 2009 05:56|
|Last Modified:||26 Oct 2011 02:25|
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