Pink J, Naczk M, Pink D
Food Science Laboratory, Department of Human Nutrition, St. Francis Xavier University, P.O. Box 5000, Antigonish, NS, Canada, B2G 2W5.
J Agric Food Chem. 1999 Oct;47(10):4280-4. doi: 10.1021/jf990170z.
The quality of frozen minced red hake was assessed by FTNIR spectroscopy in transmission mode. The region 1530-1866 nm was best correlated to dimethylamine (DMA) concentration, which is an accepted quality index for frozen gadoid fish. Partial least-squares (PLS) analysis showed that this technique predicts the DMA content sufficiently well for quality assurance (SD/SEP > 3). The PLS calibration was equally successful when five narrow spectral regions were chosen instead of the continuous spectrum, indicating that a cheap filter instrument may be developed for industrial use.
采用傅里叶变换近红外光谱透射模式对冷冻红无须鳕碎肉的品质进行了评估。1530 - 1866 nm区域与二甲胺（DMA）浓度的相关性最佳，而二甲胺是冷冻鳕科鱼类公认的品质指标。偏最小二乘法（PLS）分析表明，该技术对DMA含量的预测足以满足质量保证要求（标准差/标准误>3）。当选择五个窄光谱区域而非连续光谱时，PLS校准同样成功，这表明可为工业用途开发一种廉价的过滤仪器。
