Prediction of Freshness Quality and Phosphate Residue of White Shrimp Products Using Near-Infrared Spectroscopy
نویسندگان
1 Faculty of Agriculture Natural Resources and Environment, Naresuan University, Mueang, Phitsanulok 65,000, Thailand
2 Faculty of Agriculture Natural Resources and Environment, Naresuan University, Mueang, Phitsanulok 65,000, Thailand
3 Faculty of Agriculture Natural Resources and Environment, Naresuan University, Mueang, Phitsanulok 65,000, Thailand
4 Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok, Thailand
5 Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand
6 Faculty of Agriculture Natural Resources and Environment, Naresuan University, Mueang, Phitsanulok 65,000, Thailand
doi
10.18502/jfqhc.9.2.10645چکیده
Background: The manufacturing of frozen shrimp is an important industry for the economy of Thailand. The objective of this study was to use Near-Infrared (NIR) spectroscopy to determine the freshness quality, including Total Volatile Basic Nitrogen (TVB-N) and Water Holding Capacity (WHC) of white shrimp (whole and chopped shrimp) and phosphate ...
