Non-destructive detection of deep muscle bruising in salmon by near infrared spectroscopy

CHED 188

Meaghan M. Hammers, hammerm@eou.edu1, Mengshi Lin, linme@missouri.edu2, David M. Mayes, mayesd@dsquared-dev.com3, Barbara A. Rasco, rasco@wsu.edu4, and Anna G. Cavinato, anna.cavinato@eou.edu1. (1) Department of Chemistry and Biochemistry, Eastern Oregon University, One University Blvd, La Grande, OR 97850, (2) Department of Food and Hospitality Systems, University of Missouri - Columbia, Columbia, MO 65211, (3) DSquared Development Inc, 905 M Ave., La Grande, OR 97850, (4) Department of Food Science & Human Nutrition, Washington State University, Box 646376, Pullman, WA 99164-6376
Bruising is an important quality defect in salmon due to the fact that it reduces their market value. Bruising is difficult to detect before a fish is filleted. We report a new non-destructive measurement technique based on visible and short wavelength near infrared spectroscopy (SW-NIR: 600 – 1100 nm). Bruise detection is based on distinct absorbance bands from deoxyhemoglobin, the primary pigment in blood. Deoxyhemoglobin has a prominent absorption band at approximately 760 nm. In this study spectra were acquired non-destructively through the skin and scales in diffuse reflectance mode. Digital images of bruised and nonbruised regions of fish were captured after the fish samples were filleted for reference purposes. Spectra were analyzed using Principal Component Analysis (PCA) and Soft Independent Modeling of Class Analogy (SIMCA). Preliminary results indicate that it is possible to differentiate bruised from non bruised samples and that ultimately visible and SW-NIR could be used to control the bruise defect of fish products during processing, thereby improving product consistency and quality.
 

Undergraduate Research Poster Session
2:30 PM-4:30 PM, Monday, August 20, 2007 BCEC -- Exhibit Hall - B2, Poster

Division of Chemical Education

The 234th ACS National Meeting, Boston, MA, August 19-23, 2007