ArticleFood technology and biotechnology
Near-Infrared Spectroscopy for Rapid Determination of Physicochemical Properties of Fermented Fish Sauce ('Nam Pla-Ra').
Article in Food technology and biotechnology. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Research background: Thai community product quality standards have been established for nam pla-ra, which require at least 4 % protein and 12 % sodium chloride. Determining the protein and NaCl contents requires chemicals and is time-consuming. In addition to reporting protein and salt content, other quality controls must also be carried out. Thus, the objective of this research is to develop predictive models for the determination of physicochemical properties of nam pla-ra using near-infrared spectroscopy (NIRS) for fast and simultaneous multi-parameter prediction. Experimental approach: The physicochemical values of commercially available fermented fish sauce ('nam pla-ra' in Thai) were evaluated to develop predictive models for determining physicochemical values and developing models to categorize samples. The model was developed and tested based on the seven parameters: total soluble solids (TSS), pH, Results and conclusions: The predictive models for pH and colour ( Novelty and scientific contribution: NIRS showed potential in predicting the physicochemical properties of nam pla-ra using TSS and colour (
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