Determination of prior treatment of fish and fish products using microwave dielectric spectra

被引：11
|
作者：
Kent, M
MacKenzie, K
Berger, UK
Knöchel, R
Daschner, F
机构：
[1] K&S Associates, Biggar ML12 6DH, Scotland
[2] SIK, S-42029 Gothenburg, Sweden
[3] Univ Kiel, D-24143 Kiel, Germany
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2000年 / 210卷 / 06期
关键词：
dielectrics; fish; added water; polyphosphate; freezing;
D O I：
10.1007/s002170050576
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Microwave dielectric spectra of fish products [processed prawns (Pandalus borealis), cod (Gadus morhua), haddock (Melanogrammus aeglefinus) and saithe (Pollachus virens)] were transformed using the statistical method of principal component analysis. The principal components obtained were used as descriptors to construct discriminant functions for the separation of the samples into groups, e.g. added water or no added water, polyphosphate or no polyphosphate. The method was validated using internal cross-validation.
引用
收藏
页码：427 / 433
页数：7
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