Detection of sodium chloride in cured salmon roe by SW-NIR spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 9, 2001, Pages 4161-4167

  Huang, Yiqun ^a   Rogers, Todd M ^b   Wenz, Melissa A ^b   Cavinato, Anna G ^b   Mayes, David M ^c   Bledsoe, Gleyn E ^a   Rasco, Barbara A ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b EASTERN OREGON UNIVERSITY   (United States)

^c DSquared Development   (United States)

Author keywords

Ikura; Moisture; NIR; Nondestructive analysis; Salmon caviar; Salt; Short wavelength near infrared spectroscopy

Indexed keywords

LIPID; SODIUM CHLORIDE;

ACCURACY; ANALYTIC METHOD; ANIMAL; ARTICLE; CALIBRATION; CHEMICAL ANALYSIS; EGG; FISH; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; FOOD PROCESSING; INFRARED SPECTROSCOPY; MOISTURE; PROCESS CONTROL; SALMON; SENSITIVITY AND SPECIFICITY;

ANIMALS; CALIBRATION; EGGS; FOOD CONTAMINATION; FOOD HANDLING; SALMON; SENSITIVITY AND SPECIFICITY; SODIUM CHLORIDE; SPECTROSCOPY, NEAR-INFRARED;

EID: 0034834799     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001177f     Document Type: Article

References (5)

1. National Marine Fisheries Service. Seafood Market Report. National Marine Fisheries Service, U.S. Department of Commerce; U.S. Government Printing Office: Washington, DC, 1999.
2. Sternin, V.; Dore, I. Caviar - The Resource Book. Cultura: Moscow; Russia, 1993; Vol. 59, p 111.
3. Food and Drug Administration. Clostridium botulinum toxin formation. In Fish and Fisheries Products Hazards and Control Guide; 2nd ed.; Office of Seafood, Food and Drug Administration, Department of Health and Human Services; U.S. Government Printing Office: Washington, DC, 1998; Chapter 13, pp 151-174.
4. Cuniff, P., Ed. Official Methods of Analysis of AOAC International. 16th ed., 3rd revision; Association of Official Analytical Chemists (AOAC International): Gaithersburg, MD, 1995; Method 952.08, Solids (Total) in Seafoods, Gravimetric Method; Method 937.09, Salt (Chlorine as Sodium Chloride) in Seafood; Method 976.18, (Chlorine as Sodium Chloride) in Seafood, Potentiometric Method; Method 985.14, Moisture in Meat and Poultry Products - Rapid Microwave Drying Method; Method 976.18, Water Activity of Canned Vegetables.
5. Hilderbrand, K. S. Fish Smoking Procedures for Forced Convection Smokehouses, Special Report 887. Oregon State Extension Service: Nėwport, OR, 1992.