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Atlantic Salmon Average Fat Content Estimated by Near‐Infrared Transmittance Spectroscopy
Author(s) -
WOLD JENS PETTER,
JAKOBSEN TONE,
KRANE LEIF
Publication year - 1996
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.1365-2621.1996.tb14728.x
Subject(s) - transmittance , near infrared spectroscopy , spectroscopy , wavelength , multivariate statistics , content (measure theory) , zoology , infrared , chemistry , analytical chemistry (journal) , food science , materials science , mathematics , biology , optics , chromatography , statistics , physics , optoelectronics , mathematical analysis , quantum mechanics
Near‐infrared transmittance spectroscopy was used to determine the average fat content in farmed Atlantic salmon fillets with skin and scales. The fat content was 5.7–17.6% and weight range 1.0–5.4 kg. A partial least square regression including 43 salmon resulted in a multivariate prediction correlation of 0.97 and a root mean square error of cross validation of 0.75%. Regression models using 6 to 9 wavelengths in the 850–1048 nm range gave somewhat lower prediction errors than a model using 100 wavelengths. Results showed that NIR transmittance was suited to determine fat content nondestructively in whole salmon fillets with skin and scales.