Nondestructive determination of fat content in frozen skipjack by near infrared (NIR) spectroscopy with fiber optics in interactance mode

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 65, Issue 4, 1999, Pages 747-752

  Yamauchi, Satoru ^a   Sawada, Toshio ^a   Kawano, Sumio ^b  

^a Shizuoka Prefectural Fisheries Experiment Station   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033458580     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.65.747     Document Type: Article

References (13)

1. H. Solid and C. Solberg: Salmon fat content estimation by near infrared transmission spectroscopy. J. Food Sci., 57, 792-793 (1992).
2. B. A. Rasco, C. E. Miller, and T. L. King: Utilization of NIR spectroscopy to estimate the proximate composition of trout muscle with minimal sample pretreatment. J. Agr. Food Chem., 39, 67-72 (1991).
3. B. G. Osborne, T. Fearn, and P. H. Hindle: Practical NIR spectroscopy with application in food and beverage analysis, 1st ed., Longman Scientific and Technical, New York, 1983, pp. 29-33.
4. S. Kawano, H. Abe, and M. Iwamoto: Development of a calibration equation with temperature compensation for determining the brix value in intact peaches. J. Near Infrared spectrosc., 3, 211-218 (1995).
5. C. M. Garman: Applications of nectic NIRA instruments in chocolate processing, Proc. international sym. on NIRS, Royal Australlian chemical Institue, 1984, pp. 119-125.
6. M. Iwamoto, J. Uozumi, and K. Nishinari: Preliminary investigation of the state of water in foods by near infrared spectroscopy, Int. NIR/NIT conference, Budapest, Hungary, 1986, pp. 3-12.