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Publisert 1992

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Publikasjonsdetaljer

Tidsskrift : Journal of Food Science , vol. 57 , p. 792–793–2 , 1992

Internasjonale standardnummer :
Trykt : 0022-1147
Elektronisk : 1750-3841

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Solberg, Christel; Sollid, Henning

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

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.