ArticleFoods (Basel, Switzerland)2024
Applications of Near-Infrared Spectroscopy for Nondestructive Quality Analysis of Fish and Fishery Products.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- A Deep Learning-Based Sensing System for Identifying Salmon and Rainbow Trout Meat and Grading Freshness for Consumer Protection.Sensors (Basel, Switzerland) · 2025Article
- Deep Learning-Enhanced Spectroscopic Technologies for Food Quality Assessment: Convergence and Emerging Frontiers.Foods (Basel, Switzerland) · 2025Review
- Informative Wavelength Selection for Evaluation of Bacterial Spoilage in Raw Salmon (Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Fish has become one of the most popular aquatic products for its beneficial effects. The quality of fish and fishery products may be influenced by their geographical origin, transportation, processing, and storage conditions. The availability of rapid and reliable techniques is important for nondestructive determination of their quality. Recently, near-infrared spectroscopy (NIRS) has been widely employed in the nondestructive evaluation of fish and fishery products. However, a comprehensive review on NIRS for this topic remains to be published. Based on this demand, the applications of NIRS in the nondestructive evaluation of fish and fishery products have been discussed in this review. This review firstly introduces the fundamentals of NIRS. Then the application of NIRS for the assessment of species, geographical origin, adulteration, freshness, nutrient components, and texture is summarized. In addition, the application of near-infrared hyperspectral imaging technology in fish and fishery products is also discussed. Finally, the challenges and prospects are outlined. The current review may provide a reference for research on NIRS in this field. In the future, NIRS could be used for online assessment of quality attributes in the fish industry through the development of new instruments and chemometrics.
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Registered trials
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