Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon ( Salmo salar)
ABSTRACT: Salt and moisture contents in cold‐smoked salmon were determined using short‐wavelength near‐infrared (SW‐NIR) reflectance spectroscopy (600 to 1100 nm). Partial least square (PLS) regression models yielded the best results among 3 linear regression methods tested. Back‐propagation neural...
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crwiley:10.1111/j.1365-2621.2002.tb08773.x 2024-06-23T07:51:20+00:00 Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon ( Salmo salar) Huang, Y. Cavinato, A.G. Mayes, D.M. Bledsoe, G.E. Rasco, B.A. 2002 http://dx.doi.org/10.1111/j.1365-2621.2002.tb08773.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb08773.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08773.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 67, issue 7, page 2543-2547 ISSN 0022-1147 1750-3841 journal-article 2002 crwiley https://doi.org/10.1111/j.1365-2621.2002.tb08773.x 2024-06-11T04:46:24Z ABSTRACT: Salt and moisture contents in cold‐smoked salmon were determined using short‐wavelength near‐infrared (SW‐NIR) reflectance spectroscopy (600 to 1100 nm). Partial least square (PLS) regression models yielded the best results among 3 linear regression methods tested. Back‐propagation neural networks (BPNN) exhibited a somewhat better capability to model salt and moisture concentrations (Salt: R 2 = 0.824, RMS = 0.55; Moisture: R 2 = 0.946, RMS = 2.44) than PLS (Salt: R 2 = 0.775, RMS = 0.63; Moisture: R 2 = 0.936, RMS = 2.65). Selection of samples from different axial locations on a fish did not affect the prediction error for salt or WPS but affected the prediction error for moisture. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of Food Science 67 7 2543 2547 |
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Wiley Online Library |
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crwiley |
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English |
description |
ABSTRACT: Salt and moisture contents in cold‐smoked salmon were determined using short‐wavelength near‐infrared (SW‐NIR) reflectance spectroscopy (600 to 1100 nm). Partial least square (PLS) regression models yielded the best results among 3 linear regression methods tested. Back‐propagation neural networks (BPNN) exhibited a somewhat better capability to model salt and moisture concentrations (Salt: R 2 = 0.824, RMS = 0.55; Moisture: R 2 = 0.946, RMS = 2.44) than PLS (Salt: R 2 = 0.775, RMS = 0.63; Moisture: R 2 = 0.936, RMS = 2.65). Selection of samples from different axial locations on a fish did not affect the prediction error for salt or WPS but affected the prediction error for moisture. |
format |
Article in Journal/Newspaper |
author |
Huang, Y. Cavinato, A.G. Mayes, D.M. Bledsoe, G.E. Rasco, B.A. |
spellingShingle |
Huang, Y. Cavinato, A.G. Mayes, D.M. Bledsoe, G.E. Rasco, B.A. Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon ( Salmo salar) |
author_facet |
Huang, Y. Cavinato, A.G. Mayes, D.M. Bledsoe, G.E. Rasco, B.A. |
author_sort |
Huang, Y. |
title |
Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon ( Salmo salar) |
title_short |
Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon ( Salmo salar) |
title_full |
Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon ( Salmo salar) |
title_fullStr |
Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon ( Salmo salar) |
title_full_unstemmed |
Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon ( Salmo salar) |
title_sort |
nondestructive prediction of moisture and sodium chloride in cold smoked atlantic salmon ( salmo salar) |
publisher |
Wiley |
publishDate |
2002 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08773.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb08773.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08773.x/fullpdf |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Science volume 67, issue 7, page 2543-2547 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2002.tb08773.x |
container_title |
Journal of Food Science |
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67 |
container_issue |
7 |
container_start_page |
2543 |
op_container_end_page |
2547 |
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1802642409075507200 |