Exploration of the Use of NIR Reflectance Spectroscopy to Distinguish and Measure Attributes of Conditioned and Cooked Shrimp (Pandalus borealis)

The full text article is not available for purchase.

The publisher only permits individual articles to be downloaded by subscribers.


Shrimp (Pandalus borealis) from a commercial freezer trawler were thawed then subjected to different treatments (conditioning) in 20 kg lots by holding them in ice, water and brine of various salt concentrations before being steam-cooked and peeled. Various parameters such as pH, peelability, yield, salt content, dry matter, and water holding capacity were measured. Near infrared (NIR) spectra were obtained, on samples of whole shrimp and of minced flesh from the various treatments. Analysis of the spectral and compositional, treatment and processing data using principal components and partial least squares indicated that NIR could be used to distinguish between frozen and thawed material, between salt content, pH in the flesh, cooking period (temperature) of either whole or minced shrimp, or both. The NIR data could not be used to determine peelability, water holding capacity, dry matter or salt content in either whole or minced shrimp.

Keywords: NIR; Pandalus borealis; near infrared reflectance; shrimp

Document Type: Research Article

Affiliations: 1: Royal Greenland A/S, Fabriksvej 4, Nuuk, 3900, Greenland 2: Department of Seafood Research, Technical University of Denmark, Søltofts Plads, Building 221, Kongens Lyngby, DK-2800, Denmark

Publication date: December 1, 2001

Related content



Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more