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  <titleInfo>
    <title>Freshness assessment of fish fillets by visible and nearinfrared (vis/nir) spectroscopy  l</title>
  </titleInfo>
  <titleInfo type="alternative">
    <title>تقدير درجة طزاجة الاسماك باستخدام التحليل الطيفي في المدي المرئي والقريب من التحت الحمراء</title>
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  <titleInfo type="uniform">
    <title>Misr journal of agricultural engineering, 2011 v.28 (4), Special issue</title>
    <partNumber>Part 1</partNumber>
  </titleInfo>
  <name type="personal">
    <namePart>ElMasry, Gamal.</namePart>
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      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <typeOfResource>text</typeOfResource>
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    <dateIssued encoding="marc">2011</dateIssued>
    <issuance>continuing</issuance>
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  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
  </language>
  <language objectPart="summary or subtitle">
    <languageTerm authority="iso639-2b" type="code">ara</languageTerm>
  </language>
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    <extent>p.288 -304.</extent>
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  <abstract>This study was carried out to examine the ability ofvisible/near infrared (VIS/NIR) spectroscopy to predict the freshness of Catfish (Icatalurus punctatus) and Atlantic halibut (HiPPoglossus hippoglossus) fillets for _ estimating their storage time. The fillets of both species were stored dt40C in vacuum-packages. Spectral properties of individual fillets were extracted using VIS/NIR spectroscopy throughout a period of 16 days to cons/l1/ct models for predicting storage time offillets. Multivariate data analysis using partial least-squares regression (PLSR) was used to determine the correlation between NI!l/VIS spectra and storage time. The correlation coefficient between actual and predicted storage time was 0.998 and 0.996. and the root mean square error estimated by cross validation (RMS£CV) was found 10 be 1.33 and 1.89 days for catfish and halibut respectively. The accuracy, rapidity and the low complexity ofthe obtained models suggested spectroscopy technique as a promising method for rapid assessment of the degree offreshness in fish fillets by identifying their storage period.</abstract>
  <note>Includes references.</note>
  <note>Summary in Arabic.</note>
  <subject authority="lcsh">
    <topic>Sea catfishes</topic>
    <topic>Storage</topic>
  </subject>
  <subject authority="lcsh">
    <topic>Spectrum analysis</topic>
  </subject>
  <subject authority="nal">
    <topic>near-infrared spectroscopy</topic>
  </subject>
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    <titleInfo>
      <title>Misr Journal of Agricultural Engineering, 2011 v.28 (4), Special issue, 26-27 October, 2011 (part 1)</title>
    </titleInfo>
    <identifier type="issn">1687-384X</identifier>
    <identifier type="local">u192786</identifier>
    <part>
      <text>2011.v.280(4)SI</text>
    </part>
  </relatedItem>
  <identifier type="uri">http://nile.enal.sci.eg/EALE/2011/MJAE/2811/4p1/288.pdf</identifier>
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    <url>http://nile.enal.sci.eg/EALE/2011/MJAE/2811/4p1/288.pdf</url>
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    <recordCreationDate encoding="marc">120214</recordCreationDate>
    <recordIdentifier source="SIRSI">u208106</recordIdentifier>
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