Applications of near infrared spectroscopy for fish and fish products quality: a review

Abstract

Fish and fish products are rich in significant nutrients such as protein and fat, and it is an important part of human diet. However, the deterioration of fish due to the influence of microorganisms and oxidation has not only wasted resources but also affected food safety. Therefore, the development of fast and simple detection technology is an important solution. This paper combines with domestic and foreign literatures, summarizes research papers based on Near-infrared (NIR)spectroscopy, discusses the basic principles, analysis process and modeling methods of NIR spectroscopy respectively, and reviews the application of NIR spectroscopy in physical and chemical indicators, microbial indicators, storage conditions, classification and identification, geographic traceability and other related aspects, which provides a reference for the further development and research of rapid detection technology for fish and fish products.