Total volatile basic nitrogen content in duck meat of different varieties based on calibration maintenance and transfer by use of a near-infrared spectrometric model

A feasibility of nondestructive rapid detection of total volatile basic nitrogen content in frozen pork based on portable near-infrared spectroscopy

Microchemical Journal ◽

10.1016/j.microc.2020.105020 ◽

2020 ◽

Vol 157 ◽

pp. 105020

Author(s):

Qin Ouyang ◽

Li Wang ◽

Muhammad Zareef ◽

Quansheng Chen ◽

Zhiming Guo ◽

...

Keyword(s):

Infrared Spectroscopy ◽

Nitrogen Content ◽

Near Infrared Spectroscopy ◽

Rapid Detection ◽

Near Infrared ◽

Total Volatile ◽

Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeus ensis)

Food Chemistry ◽

10.1016/j.foodchem.2015.10.073 ◽

2016 ◽

Vol 197 ◽

pp. 257-265 ◽

Cited By ~ 73

Author(s):

Qiong Dai ◽

Jun-Hu Cheng ◽

Da-Wen Sun ◽

Zhiwei Zhu ◽

Hongbin Pu

Keyword(s):

Near Infrared ◽

Hyperspectral Images ◽

Total Volatile ◽

Metapenaeus Ensis ◽

Basic Nitrogen ◽

Wavelet Features ◽

Nitrogen Contents

Combination of spectral and image information from hyperspectral imaging for the prediction and visualization of the total volatile basic nitrogen content in cooked beef

Journal of Food Measurement & Characterization ◽

10.1007/s11694-021-00983-x ◽

2021 ◽

Author(s):

Kai Song ◽

Shu-hui Wang ◽

Dong Yang ◽

Tian-yu Shi

Keyword(s):

Nitrogen Content ◽

Hyperspectral Imaging ◽

Total Volatile ◽

Image Information ◽

Kinetics and Nondestructive Measurement of Total Volatile Basic Nitrogen and Thiobarbituric Acid-Reactive Substances in Chilled Tabtim Fish Fillets Using Near Infrared Spectroscopy (NIRS)

ETP International Journal of Food Engineering ◽

10.18178/ijfe.2.1.16-20 ◽

2016 ◽

Cited By ~ 1

Author(s):

Sutee Wangtueai ◽

◽

Chaluntorn Vichasilp ◽

Tanachai Pankasemsuk ◽

Parichart Theanjumpol ◽

...

Keyword(s):

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Thiobarbituric Acid ◽

Total Volatile ◽

Thiobarbituric Acid Reactive Substances ◽

Nondestructive Measurement ◽

Basic Nitrogen ◽

Fish Fillets

Optimization of Fish Quality by Evaluation of Total Volatile Basic Nitrogen (TVB-N) and Texture Profile Analysis (TPA) by Near-Infrared (NIR) Hyperspectral Imaging

Analytical Letters ◽

10.1080/00032719.2019.1571077 ◽

2019 ◽

Vol 52 (12) ◽

pp. 1845-1859 ◽

Cited By ~ 2

Author(s):

Xue Wang ◽

Jiajia Shan ◽

Shuqing Han ◽

Junbo Zhao ◽

Yituo Zhang

Keyword(s):

Hyperspectral Imaging ◽

Near Infrared ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Total Volatile ◽

Fish Quality ◽

Texture Profile ◽

Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

Food Chemistry ◽

10.1016/j.foodchem.2010.11.098 ◽

2011 ◽

Vol 126 (3) ◽

pp. 1354-1360 ◽

Cited By ~ 149

Author(s):

Jianrong Cai ◽

Quansheng Chen ◽

Xinmin Wan ◽

Jiewen Zhao

Keyword(s):

Fourier Transform ◽

Shear Force ◽

Near Infrared ◽

Nir Spectroscopy ◽

Total Volatile ◽

N Content ◽

Comparison of models and visualization of total volatile basic nitrogen content in mutton using hyperspectral imaging and variable selection methods

Spectroscopy Letters ◽

10.1080/00387010.2018.1452268 ◽

2018 ◽

Vol 51 (5) ◽

pp. 226-235 ◽

Cited By ~ 1

Author(s):

Yuanyuan Qiu ◽

Rongguang Zhu ◽

Zhongjian Fan ◽

Xuedong Yao ◽

Elfed Lewis

Keyword(s):

Variable Selection ◽

Nitrogen Content ◽

Hyperspectral Imaging ◽

Selection Methods ◽

Total Volatile ◽

Effects of storage time and chemical preservatives on the total volatile basic nitrogen content in chilean mackerel (Trachurus murphy) prior to fish meal production

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740660211 ◽

1994 ◽

Vol 66 (2) ◽

pp. 181-186 ◽

Cited By ~ 9

Author(s):

Rodrigo Bórquez ◽

Mario Espinoza ◽

Rodrigo Ormeño

Keyword(s):

Nitrogen Content ◽

Storage Time ◽

Fish Meal ◽

Total Volatile ◽

Basic Nitrogen ◽

Chemical Preservatives

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

Food Chemistry ◽

10.1016/j.foodchem.2013.06.073 ◽

2014 ◽

Vol 145 ◽

pp. 228-236 ◽

Cited By ~ 142

Author(s):

Lin Huang ◽

Jiewen Zhao ◽

Quansheng Chen ◽

Yanhua Zhang

Keyword(s):

Computer Vision ◽

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Electronic Nose ◽

Near Infrared ◽

Pork Meat ◽

Total Volatile ◽

Nondestructive Measurement ◽

Detection of Total Volatile Basic Nitrogen (TVB-N) in Pork Using Fourier Transform Near-Infrared (FT-NIR) Spectroscopy and Cluster Analysis for Quality Assurance

Transactions of the ASABE ◽

10.13031/2013.42482 ◽

2012 ◽

Vol 55 (6) ◽

pp. 2245-2250 ◽

Cited By ~ 1

Author(s):

L. Xiong ◽

Y. Hu ◽

C. Liu ◽

K. Chen

Keyword(s):

Cluster Analysis ◽

Quality Assurance ◽

Fourier Transform ◽

Near Infrared ◽

Nir Spectroscopy ◽

Total Volatile ◽

Basic Nitrogen ◽

And Cluster Analysis