Non‐destructive determination of fat, moisture and protein in salmon fillets by use of near‐infrared diffuse spectroscopy
Abstract Near infrared (NIR) diffuse spectroscopy was used to determine the fat, moisture and protein contents in whole and ground farmed atlantic salmon fillets. A remote fibre‐optic probe was used for NIR measurements on 50 whole salmon fillets. The constituent ranges were: 91‐205 g kg −1 fat, 599...
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crwiley:10.1002/jsfa.2740690115 2024-06-02T08:03:40+00:00 Non‐destructive determination of fat, moisture and protein in salmon fillets by use of near‐infrared diffuse spectroscopy Isaksson, Tomas Tøgersen, Geir Iversen, Arve Hildrum, Kjell Ivar 1995 http://dx.doi.org/10.1002/jsfa.2740690115 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740690115 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740690115 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 69, issue 1, page 95-100 ISSN 0022-5142 1097-0010 journal-article 1995 crwiley https://doi.org/10.1002/jsfa.2740690115 2024-05-03T11:58:18Z Abstract Near infrared (NIR) diffuse spectroscopy was used to determine the fat, moisture and protein contents in whole and ground farmed atlantic salmon fillets. A remote fibre‐optic probe was used for NIR measurements on 50 whole salmon fillets. The constituent ranges were: 91‐205 g kg −1 fat, 599‐709g kg −1 moisture and 186‐209 g kg −1 protein. Principal component regression resulted in the following prediction errors for ground salmon fillets, expressed as root mean square error of cross validation: 6.6 g kg‐1 fat, 3.8 g kg −1 moisture and 2.0 g kg −1 protein. The corresponding prediction errors for non‐destructive measurements on whole salmon fillets were 10.8 g kg −1 fat, 8.5 g kg −1 moisture and 3.7 g kg −1 protein. Regression models using the 760‐1100 m range gave lower prediction errors than models using the 1100‐2500 mm or 760‐2500 nm ranges. The results show that fibre‐optic probe NIR instruments are suited to determine fat and moisture in whole salmon fillets non‐destructively. Article in Journal/Newspaper Atlantic salmon Wiley Online Library Journal of the Science of Food and Agriculture 69 1 95 100 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract Near infrared (NIR) diffuse spectroscopy was used to determine the fat, moisture and protein contents in whole and ground farmed atlantic salmon fillets. A remote fibre‐optic probe was used for NIR measurements on 50 whole salmon fillets. The constituent ranges were: 91‐205 g kg −1 fat, 599‐709g kg −1 moisture and 186‐209 g kg −1 protein. Principal component regression resulted in the following prediction errors for ground salmon fillets, expressed as root mean square error of cross validation: 6.6 g kg‐1 fat, 3.8 g kg −1 moisture and 2.0 g kg −1 protein. The corresponding prediction errors for non‐destructive measurements on whole salmon fillets were 10.8 g kg −1 fat, 8.5 g kg −1 moisture and 3.7 g kg −1 protein. Regression models using the 760‐1100 m range gave lower prediction errors than models using the 1100‐2500 mm or 760‐2500 nm ranges. The results show that fibre‐optic probe NIR instruments are suited to determine fat and moisture in whole salmon fillets non‐destructively. |
format |
Article in Journal/Newspaper |
author |
Isaksson, Tomas Tøgersen, Geir Iversen, Arve Hildrum, Kjell Ivar |
spellingShingle |
Isaksson, Tomas Tøgersen, Geir Iversen, Arve Hildrum, Kjell Ivar Non‐destructive determination of fat, moisture and protein in salmon fillets by use of near‐infrared diffuse spectroscopy |
author_facet |
Isaksson, Tomas Tøgersen, Geir Iversen, Arve Hildrum, Kjell Ivar |
author_sort |
Isaksson, Tomas |
title |
Non‐destructive determination of fat, moisture and protein in salmon fillets by use of near‐infrared diffuse spectroscopy |
title_short |
Non‐destructive determination of fat, moisture and protein in salmon fillets by use of near‐infrared diffuse spectroscopy |
title_full |
Non‐destructive determination of fat, moisture and protein in salmon fillets by use of near‐infrared diffuse spectroscopy |
title_fullStr |
Non‐destructive determination of fat, moisture and protein in salmon fillets by use of near‐infrared diffuse spectroscopy |
title_full_unstemmed |
Non‐destructive determination of fat, moisture and protein in salmon fillets by use of near‐infrared diffuse spectroscopy |
title_sort |
non‐destructive determination of fat, moisture and protein in salmon fillets by use of near‐infrared diffuse spectroscopy |
publisher |
Wiley |
publishDate |
1995 |
url |
http://dx.doi.org/10.1002/jsfa.2740690115 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740690115 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740690115 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
Journal of the Science of Food and Agriculture volume 69, issue 1, page 95-100 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.2740690115 |
container_title |
Journal of the Science of Food and Agriculture |
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69 |
container_issue |
1 |
container_start_page |
95 |
op_container_end_page |
100 |
_version_ |
1800748253636984832 |