The Influence of the Presence of Borax and NaCl on Water Absorption Pattern during Sturgeon Caviar (
NIR spectroscopy
aquaphotomics
caviar quality
food chain monitoring
portable instrumentation
qualitative determination
sustainability
Journal
Sensors (Basel, Switzerland)
ISSN: 1424-8220
Titre abrégé: Sensors (Basel)
Pays: Switzerland
ID NLM: 101204366
Informations de publication
Date de publication:
15 Dec 2020
15 Dec 2020
Historique:
received:
10
11
2020
revised:
09
12
2020
accepted:
10
12
2020
entrez:
18
12
2020
pubmed:
19
12
2020
medline:
7
4
2021
Statut:
epublish
Résumé
Sturgeon caviar quality relies not only on the perfect dosage of the ingredients but also on the long sturgeon breeding cycle (about 12-15 years) and the exact timing of the egg extraction. For the improvement and the promotion of Italian caviar, the development of an analytical system dedicated to fish products, and caviar, in particular, is fundamental. The use of near-infrared spectrometry (NIRS) technology is auspicious. The aquaphotomics approach proved to be an adequate analytical tool to highlight, in real-time, the differences in caviar quality stored with, or without, borax as a preservative. Seventy-five sturgeon caviar (
Identifiants
pubmed: 33333842
pii: s20247174
doi: 10.3390/s20247174
pmc: PMC7765301
pii:
doi:
Substances chimiques
Borates
0
Water
059QF0KO0R
borax
1303-96-4
Sodium Chloride
451W47IQ8X
Types de publication
Letter
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Lombardy Region, Italy
ID : Measure 124
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