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Determination of fat, protein and dry matter content of fish by mid‐infrared transmission spectroscopy
Author(s) -
ELVINGSON P.,
SJAUNJA L.O.
Publication year - 1992
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/j.1365-2109.1992.tb00789.x
Subject(s) - biology , fish <actinopterygii> , relative standard deviation , dry matter , infrared spectroscopy , food science , infrared , dissolution , analytical chemistry (journal) , residual , chromatography , zoology , mathematics , chemistry , fishery , optics , physics , algorithm , organic chemistry , detection limit
A simple, fast and accurate method for making multicomponent analyses of fish meat using mid‐infrared (IR) absorption technique is presented. Basically, the method involves dissolving fish meat in an alkaline detergent with a blender, forming a suspension that can be analysed with commercial milk infrared analysers. Various types and concentrations of detergents and two blending times were evaluated. The relative repeatabilities, expressed as the residual standard deviation in relation to the corresponding means, of the method were less than 0‐5%, and relative accuracies were less than 2% for fat and total solids and less than 1% for protein. Possible ways to improve the method further are discussed.