Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy

Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy

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...

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Bibliographic Details
Main Authors: Sergio Ghidini, Luca Maria Chiesa, Sara Panseri, Maria Olga Varrà, Adriana Ianieri, Davide Pessina, Emanuela Zanardi
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
food contaminants
food safety
biogenic amines
rapid methods
chemometrics
fish control
Online Access:https://www.mdpi.com/2304-8158/10/4/885

Internet

https://www.mdpi.com/2304-8158/10/4/885

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