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dc.creatorRašković, Božidar
dc.creatorHeinke, Ralf
dc.creatorRoesch, Petra
dc.creatorPopp, Juergen
dc.date.accessioned2020-12-17T21:44:23Z
dc.date.available2020-12-17T21:44:23Z
dc.date.issued2016
dc.identifier.issn1936-9751
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4187
dc.description.abstractSince fishery products represent an important and globally growing food resource, there is also an increased incidence rate of intentional mislabelling of fish products and restaurant frauds globally. In the present study, Raman spectroscopy, as a fast and non-invasive technique, was applied using a laser at a wavelength of 532 nm for the classification of deep frozen fish fillets. Without any preparation, muscle tissue of 12 fish types was analysed with a Raman device, and according to a hierarchical cluster analysis of their spectra, three groups were identified: (1) the carotenoid group, fish from salmonid family; (2) the freshwater group, fish that was reared in fresh or brackish water; and (3) the saltwater group, fish reared in saltwater. Thus, it is demonstrated that Raman spectroscopy can be used as a direct, non-expensive and fast screening method before proceeding with standard methods for the identification of fish fillets.en
dc.publisherSpringer, New York
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/316004/EU//
dc.relationEUEuropean Union (EU)
dc.relationThuringer Kultusministerium
dc.relationThuringer Aufbaubank
dc.relationFederal Ministry of Education and Research, Germany (BMBF)Federal Ministry of Education & Research (BMBF)
dc.relationGerman Science Foundation (DFG)German Research Foundation (DFG)
dc.relationCarl-Zeiss Foundation
dc.rightsrestrictedAccess
dc.sourceFood Analytical Methods
dc.subjectRaman spectroscopyen
dc.subjectFishen
dc.subjectMeaten
dc.subjectEnvironmenten
dc.subjectCarotenoidsen
dc.titleThe Potential of Raman Spectroscopy for the Classification of Fish Filletsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1306
dc.citation.issue5
dc.citation.other9(5): 1301-1306
dc.citation.rankM22
dc.citation.spage1301
dc.citation.volume9
dc.identifier.doi10.1007/s12161-015-0312-6
dc.identifier.scopus2-s2.0-84941711471
dc.identifier.wos000373636200025
dc.type.versionpublishedVersion


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