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Determination of prior treatment of fish and fish products using microwave dielectric spectra
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2000 (English)In: European Food Research and Technology, ISSN 1438-2377, E-ISSN 1438-2385, Vol. 210, no 6, p. 427-433Article in journal (Refereed)
Abstract [en]

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. © Springer-Verlag 2000.

Place, publisher, year, edition, pages
2000. Vol. 210, no 6, p. 427-433
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8523OAI: oai:DiVA.org:ri-8523DiVA, id: diva2:966395
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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European Food Research and Technology
Food Science

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