Non‐Destructive Determination of Fat and Moisture in Whole Atlantic Salmon by Near‐Infrared Diffuse Spectroscopy

ABSTRACT A near‐infrared spectrometer equipped with an interactance optical fiber probe was used to determine the average crude fat and moisture content in the muscle of whole Atlantic salmon ( Salmo salar ). The fat contents were 8.8—19.2% and moisture 61.0—70.8%, and fish weight range 1.0—5.7 kg....

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: WOLD, JENS PETTER, ISAKSSON, TOMAS
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1997
Subjects:
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1997.tb15446.x
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Summary:ABSTRACT A near‐infrared spectrometer equipped with an interactance optical fiber probe was used to determine the average crude fat and moisture content in the muscle of whole Atlantic salmon ( Salmo salar ). The fat contents were 8.8—19.2% and moisture 61.0—70.8%, and fish weight range 1.0—5.7 kg. A partial least square regression including 49 salmon resulted in root mean square error of cross validation of 1.12% fat (R = 0.87) and 0.98% moisture (R = 0.86). Results showed that NIR interactance was a suitable non‐destructive screening method for fat and moisture content in farmed Atlantic salmon.

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