Fibreoptic fluorescence spectroscopy for monitoring fish freshness

被引：1

作者：

Wu, Chi-Wu ^{[1
]}

Hsiao, Tzu-Chien ^{[1
,2
]}

Chu, Shou-Chia ^{[1
]}

Hu, Hung-Hsi ^{[3
]}

Chen, Jyh-Cheng ^{[4
]}

机构：

[1] Natl Chiao Tung Univ, Inst Biomed Engn, Hsinchu 300, Taiwan

[2] Natl Chiao Tung Univ, Dept Comp Sci, Hsinchu 300, Taiwan

[3] Natl Penghu Univ Sci & Technol, Dept Food Sci, Magong 880, Penghu, Taiwan

[4] Natl Yang Ming Univ, Dept Biomed Imaging & Radiol Sci, Taipei 112, Taiwan

来源：

OPTICAL BIOPSY X | 2012年 / 8220卷

关键词：

Fresh fish; fluorescence; spectroscopy; collagen; FROZEN-THAWED FISH; STORAGE; SYSTEM; MUSCLE; COD;

D O I：

10.1117/12.910072

中图分类号：

O43 [光学];

学科分类号：

070207 ; 0803 ;

摘要：

In this study, a portable Y-type fibreoptic fluorescence spectroscopy measurement system was used to evaluate the freshness of eight cobias (Rachycentron canadum). The results showed that the ratio of fluorescent intensity, which F-480 nm/Fexci+50 nm was belong with the range of collagen type I and type V characteristic spectra, was positive correlated to the frozen time by hours. It was a strong approach to be a potential index for differentiating the fish freshness during delivery process. Besides, the different pattern results of dorsum and abdomen were shown in this study. In further, fibreoptic fluorescence spectroscopy could be a way not only to measure and quantify the freshness of different fish body but also to verify the level of taste.

引用

页数：6

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