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Monitoring Chemical Changes in Fish Products During Storage: A Study on Spoilage Degree and Shelf Life in Iraqi Market by using FTIR | ||
| Basrah Journal of Veterinary Research | ||
| Volume 24, S-1 Proc. of 9th Intl Sci. Conf., June 2025, Pages 77-90 PDF (730.73 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.23975/bjvr.2025.156132.1181 | ||
| Author | ||
| Samia Khalil Mahmoud* | ||
| Al- Nahrin University | ||
| Abstract | ||
| This study aims to use FTIR spectroscopy to analyze the chemical composition and quality of fish tissue samples obtained from the Iraqi market. FTIR spectroscopy is a method that uses infrared light to measure how the molecules in a sample vibrate, and produces a graph called an infrared spectrum that shows the peaks of different functional groups in the sample. The study focuses on four peaks in the infrared spectrum of fish tissue samples, which are from amide I, aliphatic chains, and ester groups, which are part of proteins and lipids in fish tissue. The study also calculates the intensity and ratio of these peaks, which indicate the concentration and quality of these functional groups in the sample. The study describes how to collect, store, prepare, and measure the fish tissue samples using FTIR spectroscopy, and how to identify and calculate the intensity and ratio of the peaks using formulas and software. The study aims to provide useful information about the chemical composition and quality of fish tissue samples sold in Iraq. The study concludes that the intensity and ratio of the alkanes peaks can indicate the spoilage and shelf life of fish products, as well as their ripeness and senescence. | ||
| Keywords | ||
| Chemical; Changes; in Fish | ||
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