何鴻舉、莫海珍著的這本《可見\\近紅外高光譜
成像技術快速評估魚肉品質(英文版)》介紹了，魚肉
品質評價光譜和成像研究進展、可見-近紅外高光譜
成像技術測定三文魚肉水分、可見-近紅外高光譜成
像技術評價三文魚肉滴水損失和pH分布、高光譜成像
技術結合化學計量學分析確定三文魚肉嫩度、近紅外
高光譜成像技術結合化學計量學預測三文魚肉中的乳
酸菌、近紅外高光譜成像技術預測三文魚肉中的綠膿
杆菌、應用有效光譜波長預測三文魚肉腸杆菌污染。

Chapter 1 Recent Progresses on Spectroscopy and Imaging for Fish Meat Quality Evaluation and Assessment
1.1 Fish meat quality
1.2 Spectroscopy and computer/machine vision
1.2.1 VIS/NIR spectroscopy
1.2.2 Computer/Machine vision
1.2.3 Hyperspectral Imaging (HSI)
1.3 VIS/NIR spectroscopy for fish meat quality evaluation
1.3.1 Chemical composition measurement
1.3.2 Quality inspection and differentiation
1.3.3 Microbial spoilage detection
1.4 Computer/machine vision for fish meat quality evaluation
1.4.1 Physical attributes measurement
1.4.2 Chemical component determination
1.4.3 Classification/sorting
1.5 HSI technique for fish meat quality evaluation
1.5.1 Chemical and physical attributes prediction
1.5.2 Parasites detection
1.5.3 Differentiation and classification
Chapter 2 Materials and Methods
2.1 Sample collection and preparation
2.2 Measurement of quality attributes
2.2.1 Moisture
2.2.2 Drip loss
2.2.3 pH
2.2.4 Tenderness ( Warner-Bratzler shear force, WBSF)
2.2.5 Lactic acid bacteria (LAB)
2.2.6 Pseudomonas
2.2.7 Enterobacteriaceae
2.3 HSI system
2.4 Hyperspectral image acquisition
2.5 Hyperspectral image pre-proeessing
2.5.1 Image calibration
2.5.2 ROI identification and spectral extraction
2.6 Multivariate data analysis
2.6.1 Partial least squares (PLS) regression
2.6.2 Multiple linear regression (MLR)
2.6.3 Least squares-support vector machine (LS-SVM)
2.7 Validation of calibration models
2.8 Performance evaluation of calibration models
2.9 Selection of important wavelengths
2.9.1 Regression coefficients (RC)
……
Chapter 3 Quantitative Prediction of Moisture Distribution in Salmon Meat Fillets Using VIS/NIR HSI
Chapter 4 Evaluation of Drip Loss and pH Distribution in Salmon Meat Fillets Using VIS/NIR HSI
Chapter 5 HSI Combined with Chemometric Analysis for Determining Tenderness in Raw Salmon Meat Fillets
Chapter 6 Prediction of Lactic Acid Bacteria in Salmon Meat Using NIR HSI and Chemometrics
Chapter 7 Prediction of Pseudomonas Counts in Salmon Meat Fillets Using NIR HSI
Chapter 8 Prediction of Enterobacteriaceae Contamination in Salmon Meat by Applying Informative Spectral Wavelengths
References