Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy.
biogenic amines
chemometrics
fish control
food contaminants
food safety
rapid methods
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
18 Apr 2021
18 Apr 2021
Historique:
received:
24
03
2021
revised:
12
04
2021
accepted:
15
04
2021
entrez:
30
4
2021
pubmed:
1
5
2021
medline:
1
5
2021
Statut:
epublish
Résumé
The present study was designed to investigate whether near infrared (NIR) spectroscopy with minimal sample processing could be a suitable technique to rapidly measure histamine levels in raw and processed tuna fish. Calibration models based on orthogonal partial least square regression (OPLSR) were built to predict histamine in the range 10-1000 mg kg
Identifiants
pubmed: 33919551
pii: foods10040885
doi: 10.3390/foods10040885
pmc: PMC8074186
pii:
doi:
Types de publication
Journal Article
Langues
eng
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