Atlantic salmon average fat content estimated by near-infrared transmittance spectroscopy

Journal of Food Science

Volumn 61, Issue 1, 1996, Pages 74-77

  Wold, Jens Petter ^a   Jakobsen, Tone ^a   Krane, Leif ^a  

^a NORWEGIAN INSTITUTE OF FISHERIES AND AQUACULTURE RESEARCH   (Norway)

Author keywords

Fat; NIR transmittance; Nondestructive spectroscopy; Partial least square; Salmon

Indexed keywords

SALMO SALAR;

EID: 0002825661     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb14728.x     Document Type: Article

References (20)

1. AOAC. 1990. Official Methods of Analysis (937.7, 948.15). Association of Official Analytical Chemists, Washington, DC.
2. Cheong, W.-F., Prahl, S.A., and Welch, J. 1990, A review of the optical properties of biological tissues. IEEE J. Quantum Electron 26: 2166-2185.
3. Conway, J.M., Morris, K.H., and Bodwell, C. E. 1984. A new approach for the estimation of body composition: Infrared interactance. Am. J. Clin. Nutr. 40: 1123-1130.
4. Gjerde, B. and Martens, H. 1987. Predicting carcass composition of rainbow trout by near-infrared spectroscopy. J. Anim. Breed. Genet. 104: 121-136.
5. Haard, N. F. 1992. Control of chemical composition and food quality attributes of cultured fish. Food Research International 25: 289-307.
6. Hardy, R.W. and King, I.E. 1989. Variation in n-3 fatty acid content of fresh and frozen salmon. Omega 3 News 4(4): 1-4.
7. Howgate, P. 1979. Fish. In Food Microscopy. J. Vaughan (Ed.), p. 341-392. Academic Press, London.
8. Isaksson, T., Tøgersen, G., Iversen, A., and Hildrum, K.I. 1995. Nondestructive determination of fat, moisture and protein in salmon fillets by use of near infrared diffuse spectroscopy. J. Sci. Food Agric. 69: 95-100.
9. Lauritzen, K. 1994. Norwegian Inst. of Fisheries and Aquaculture Ltd., Tromsø, Norway. Personal communication.
10. Lee, M.H., Cavinato, A.G., Mayes, D.M., and Rasco, B.A. 1992. Noninvasive short-wavelength near-infrared spectroscopic method to estimate the crude lipid content in the muscle of intact rainbow trout, J. Agric. Food Chem. 40: 2178-2181.
11. Love, R.M. 1988. The Food Fishes, Their Intrinsic Variation and Practical Implications. Farrand Press, London, UK.
12. Martens, H. and Næs, T. 1989. Multivariate Calibration. John Wiley and Sons, Chichester, UK.
13. Mathias, J.A., Williams, P.C., and Sobering, D.C. 1987. The determination of lipid and protein in freshwater fish using near-infrared reflectance spectroscopy. Aqua Culture 61: 303-311.
14. Midtvedt, A.H. 1995. Halvard Lerøy Quality Group. Bergen, Norway. Personal communication.
15. Norwegian General Standardizing Body 1994. Proposals F9401: Salmon fish, reference sample for determination of quality criteria, and F9402: Salmon fish. Measurement of color and fat.
16. Osborne, B.G. and Fearn, T. 1988. Near-Infrared Spectroscopy in Food Analysis. Wiley, New York.
17. Rasco, B.A., Miller, C.E., and King, T.L. 1991. Utilization of NIR spectroscopy to estimate the proximate composition of trout muscle with minimal sample pretreatment. J. Agric. Food Chem. 39: 67-72.
18. Skonberg, D.I., Rasco, B.A., and Dong, F.M. 1993. Effects of feeding high monounsaturated sunflower oil diets on sensory attributes of salmonid fillets. J. Aquatic Food Product Technol 2: 117-133.
19. Solberg, C. 1992. Near infrared spectroscopy of fish samples. In Near InfraRed Spectroscopy, Bridging the Gap between Data Analysis and NIR Applications, K.I. Hildrum, T. Isaksson, T. Naes, and A. Tandberg (Ed.), p. 223-227. Ellis Horwood Ltd., Chichester, England.
20. Sollid, H. and Solberg, C. 1992. Salmon fat content estimation by near-in-frared transmission spectroscopy. J. Food Sci. 57: 792-793.