Open AccessThe assessment of the chemical composition of fishmeal by near infrared reflectance spectroscopy
Author(s) -
COZZOLINO D.,
CHREE A.,
MURRAY I.,
SCAIFE J.R.
Publication year - 2002
Publication title -
aquaculture nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.941
H-Index - 79
eISSN - 1365-2095
pISSN - 1353-5773
DOI - 10.1046/j.1365-2095.2002.00206.x
Subject(s) - fish meal , partial least squares regression , near infrared reflectance spectroscopy , moisture , dry matter , composition (language) , chemical composition , calibration , food science , zoology , nitrogen , near infrared spectroscopy , chemistry , fish <actinopterygii> , biology , mathematics , linguistics , statistics , philosophy , organic chemistry , neuroscience , fishery
The use of near infrared reflectance spectroscopy (NIRS) was investigated as an alternative method for predicting moisture (M), oil, crude protein (CP), ash, salt as NaCl, total volatile nitrogen (TVN) and buffer capacity in fishmeal. The NIRS calibration models were developed using the modified partial least squares (MPLS) regression technique. One thousand and ten ( n =1010) fishmeal samples were used to predict chemical composition for quality control in the fishmeal industry. Equations were selected based on the lowest cross validation errors (SECV). The coefficient of determination in calibration ( R 2 ) and SECV were 0.93 and 3.9 g kg –1 dry matter (DM); 0.85 and 5.7 g kg –1 DM; 0.92 and 3.7 g kg –1 DM; 0.91 and 4.7 g kg –1 DM; 0.88 and 6.7 g kg –1 DM; 0.94 and 1.8 g kg –1 DM; for M, CP, oil, ash, TVN and NaCl, respectively. It was concluded that NIRS can be used as a method to monitor the quality of fishmeal under industrial conditions.