Determine the spectral properties of fresh and cured fish muscle tissue and fish roe foods. Compare non-destructive sampling methods to ensure that spectral measurements are representative of the bulk properties of these food products. Determine localization of tissue constituents and improve probe placement and probe design. Develop predictive models for mositure, salt and water activity in cured and smoked foods.
Food safety is of critical importance for a myriad of smoked and cured fish products on our markets. These foods do not receive a heat treatment, which would kill harmful microorganisms and often pose food safety risks if not properly processed or handled. Several parameters are closely monitored including water and salt content to ensure that these foods do not support the growth of dangerous microorganism. Specific objectives for this project include determining how fish tissue and roe interact with near infrared light ensuring that measurements are representative of the bulk properties of these foods tayloring the design of the optic probes for the specific types of samples develop methods of analysis for water and salt that can be used in the seafood industry. The availability of fast and non destructive tests will assist processors in developing safe and consistently high quality products.
A DPA-20 short wavelength near infrared spectrophotometer along with a laptop computer will be purchased and shared by three investigators at Eastern Oregon University and Washington State University.