Premium
Salmon Fat Content Estimation by Near Infrared Transmission Spectroscopy
Author(s) -
SOLLID H.ENNING,
SOLBERG C.HRISTEL
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb08102.x
Subject(s) - fillet (mechanics) , homogenization (climate) , near infrared spectroscopy , chemistry , infrared spectroscopy , infrared , food science , analytical chemistry (journal) , mathematics , materials science , biology , chromatography , physics , optics , ecology , composite material , biodiversity , organic chemistry
Near infrared transmission (NIT) specroscopy spectrum in the region 850–1050 nm was used for prediction of the fat content in fresh salmon fillets. The square error of prediction was 0.49%, and the correlation between measured and predicted fat from the NIT‐spectrum was 0.99. The only sample preparation needed was simple homogenization of the fillet prior to analysis.