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

Basic Nitrogen ◽

And Cluster Analysis

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 ◽

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

Spectroscopy Letters ◽

10.1080/00387010.2019.1690523 ◽

2019 ◽

Vol 53 (1) ◽

pp. 44-54 ◽

Cited By ~ 2

Author(s):

Lu Qiao ◽

Bing Lu ◽

Jun Dong ◽

Bingquan Li ◽

Binghe Zhao ◽

...

Keyword(s):

Nitrogen Content ◽

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

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 ◽

Thiobarbituric Acid ◽

Total Volatile ◽

Thiobarbituric Acid Reactive Substances ◽

Nondestructive Measurement ◽

Basic Nitrogen ◽

Fish Fillets

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 ◽

Rapid Detection ◽

Near Infrared ◽

Total Volatile ◽

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 ◽

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 ◽

Electronic Nose ◽

Near Infrared ◽

Pork Meat ◽

Total Volatile ◽

Nondestructive Measurement ◽

Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model

Meat Science ◽

10.1016/j.meatsci.2021.108559 ◽

2021 ◽

pp. 108559

Author(s):

Tuo Leng ◽

Feng Li ◽

Yi Chen ◽

Lijun Tang ◽

Jianhua Xie ◽

...

Keyword(s):

Infrared Spectroscopy ◽

Near Infrared ◽

Total Volatile ◽

N Content ◽

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Trends in Food Science & Technology ◽

10.1016/j.tifs.2021.01.006 ◽

2021 ◽

Vol 109 ◽

pp. 280-302

Author(s):

Alaa El-Din A. Bekhit ◽

Benjamin W.B. Holman ◽

Stephen G. Giteru ◽

David L. Hopkins

Keyword(s):

Total Volatile ◽

Meat Spoilage ◽

RELATION BETWEEN THE FREE AMINO ACIDS, ANSERINE AND THE TOTAL VOLATILE BASIC NITROGEN PRODUCED IN MUSCLE OF HAKE (MERLUCCIUS MERLUCCIUS, L.) DURING ICED STORAGE

Journal of Food Biochemistry ◽

10.1111/j.1745-4514.2002.tb00048.x ◽

2007 ◽

Vol 26 (1) ◽

pp. 37-48 ◽

Cited By ~ 3

Author(s):

CLAUDIA RUIZ-CAPILLAS ◽

ANTONIO MORAL

Keyword(s):

Amino Acids ◽

Free Amino Acids ◽

Free Amino ◽

Total Volatile ◽

Merluccius Merluccius ◽

Basic Nitrogen ◽

Iced Storage