UDC: 637.07;637.073.051
doi: 10.36871/vet.san.hyg.ecol.202401007
Authors
Maria A. Belova,
Lada E. Dakhova,
Irina A. Khomyakova,
Daria D. Vilkova,
Cherepovets State University, Cherepovets 162600, Russian Federation
Olga V. Novichenko,
Astrakhan State University name of V.N. Tatishchev,
Astrakhan 414056, Russian Federation
Romdhane Karoui,
University of Artois, EA 7394, ICV-Institut Charles Viollette
F-62300, Arras 62000, France
Mikhail N. Kutuzov,
MiD Biotech, Cherepovets 162600, Russian Federation
Abstract
The application of mid infrared spectroscopy with Fourier-transform provide to determine the quality of fish raw materials. This method could be noted lipid oxidation, water content and protein degradation of fish food raw materials. Mid-infrared spectroscopy as a new tool for the evaluation of fish freshness might to distinguish between fresh, chilled and frozen-thawed sevruga sturgeon samples. This allows to proposed this tool for authentication of fish and fish products.
Keywords
mid-infrared spectroscopy, quality, fish raw materials, frozen, storage
