Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state
Md. Mizanur Rahman,
Mario Shibata,
Naho Nakazawa
et al.
Abstract:As dark meat has a faster deterioration rate and its unintentional mixing occurs during processing, it is crucial to know the status and freshness indicators of dark meat to ensure fishery product quality. In this method, fluorescence fingerprints (FFs) was applied as a rapid and noninvasive quality authentication method to determine differences between white and dark meat in the evaluation of freshness indicators at frozen state. Spotted mackerel (Scomber australasicus) fish chunks with different postmortem c… Show more
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