Informative Wavelength Selection for Evaluation of Bacterial Spoilage in Raw Salmon (<i>Salmo salar</i>) Fillet Using FT-NIR Spectroscopy

Informative Wavelength Selection for Evaluation of Bacterial Spoilage in Raw Salmon (<i>Salmo salar</i>) Fillet Using FT-NIR Spectroscopy

This study highlights the potential of Fourier-transform near-infrared (FT-NIR) spectroscopy for the on-site, nondestructive detection of spoilage caused by bacterial action in raw salmon (<i>Salmo salar</i>) fillets. A stepwise multiple linear regression model with first-derivative spec...

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Bibliographic Details
Main Authors: Roma Panwar, Shin-Ping Lin, Shyh-Hsiang Lin, Jer-An Lin, Yu-Jen Wang, Yung-Kun Chuang
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
salmon
Fourier-transform near-infrared spectroscopy
total bacterial count
spoilage
informative wavelengths
Online Access:https://www.mdpi.com/2304-8158/14/12/2074
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