Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon ( Salmo salar) (Teijin) Using Short‐wavelength Near‐infrared Spectroscopy (SW‐NIR)

• Published in: Journal of Food Science
• Main Authors: Huang, Y., Cavinato, A.G., Mayes, D.M., Kangas, L.J., Bledsoe, G.E., Rasco, B.A.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2003
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05698.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb05698.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05698.x/fullpdf

ABSTRACT: Moisture (49.70 to 74.20% w/w) and salt (0.13 to 12.30% w/w) concentrations in cured Atlantic salmon ( Salmo salar ) or teijin were determined by short‐wavelength near‐infrared (SW‐NIR) reflectance spectroscopy (600 to 1100 nm) using partial least square regression (PLS) and artificial neural networks (ANN) calibration methods. ANN and PLS yielded similar results (Salt: ANN RMS = 1.43% w/w, PLS RMS = 1.37% w/w; Water, ANN RMS = 2.08% w/w, PLS RMS = 2.04% w/w). Sampling the dorsal or ventral portion of the fish did not appear to affect the prediction error of the salt or moisture models.