Non-destructive and in-situ detection of shrimp freshness using mid-infrared fiber-optic evanescent wave spectroscopy
文献类型： 外文期刊
作者： Zhou, Yunhai 1 ; Jiao, Leizi 1 ; Wu, Jianwei 3 ; Zhang, Yunhe 1 ; Zhu, Qingzhen 2 ; Dong, Daming 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Natl Res Ctr Intelligent Equipment Agr, Beijing 100097, Peoples R China
2.Jiangsu Univ, Sch Agr Engn, Zhenjiang 212013, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China
关键词： Fiber-optic evanescent wave spectroscopy; Shrimp; Freshness; Non-destructive; In -situ
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 422 卷
页码：
收录情况： SCI
摘要： There is strong interest in non-destructive and rapid determination of food freshness in food research. In this study, mid-infrared (MIR) fiber-optic evanescent wave (FOEW) spectroscopy was applied to monitor shrimp freshness through the evaluation of protein, chitin, and calcite contents in conjunction with a Partial Least Squares Discriminant Analysis (PLS-DA) model. Shrimp shells were wiped with a micro fiber-optic probe to obtain a FOEW spectrum which quickly and nondestructively allowed evaluation of the shrimp freshness. Peaks for proteins, chitin, and calcite, which are closely related to shrimp freshness, were detected and quantified. Compared with the standard indicator for evaluating shrimp freshness (total volatile basic nitrogen), the PLS-DA model gave recognition rates for shrimp freshness using calibration and validation sets of the FOEW data of 87.27%, 90.28%, respectively. Our results show that FOEW spectroscopy is a feasible method for non-destructive and in-site detection of shrimp freshness.
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