Estimation of fat content in salmon by use of near infrared transmission spectroscopy
Publikasjonsdetaljer
Tidsskrift : Journal of Food Science , vol. 57 , p. 792–793 , 1992
Internasjonale standardnummer
:
Trykt
:
0022-1147
Elektronisk
:
1750-3841
Publikasjonstype : Vitenskapelig artikkel
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Near infrared transmission (NIT) spectroscopy spectrum in the region 850-1050 nm was used for prediction of the fat content in fresh salmon fillets. The square error of prediction was 0.49%, and the correlation between measured and predicted fat from the NIT-spectrum was 0.99. The only sample preparation needed was simple homogenization of the fillet prior to analysis.