Quality Differences in Frozen Mackerel According to Thawing Method: Potential Classification via Hyperspectral Imaging

Quality Differences in Frozen Mackerel According to Thawing Method: Potential Classification via Hyperspectral Imaging

Seafood quality preservation remains a critical focus in the food industry, particularly as the freeze–thaw process significantly impacts the freshness and safety of aquatic products. This study investigated quality changes in frozen mackerel subjected to two thawing methods, room temperature (RT) a...

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Bibliographic Details
Main Authors: Seul-Ki Park, Jeong-Seok Cho, Dong-Hoon Won, Sang Seop Kim, Jeong-Ho Lim, Jeong Hee Choi, Dae-Yong Yun, Kee-Jai Park, Gyuseok Lee
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
frozen mackerel
thawing methods
hyperspectral imaging (HSI)
food quality
spectroscopic analysis
seafood storage
Online Access:https://www.mdpi.com/2304-8158/13/24/4005
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https://www.mdpi.com/2304-8158/13/24/4005

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