Nondestractive determination of the fat content in raw and frozen horse mackerel by near infrared spectroscopy

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 67, Issue 4, 2001, Pages 717-722

  Shimamoto, Junji ^a   Hasegawa, Kaoru ^a   Ide, Kei ^b   Kawano, Sumio ^c  

^a Shizuoka Prefectual Fisheries Experiment Station   (Japan)

^b TOKAI UNIVERSITY   (Japan)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035616235     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.67.717     Document Type: Article

References (9)

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2. Rasco BA, Miller CE, King TL. Utilization of NIR spectroscopy to estimate the proximate composition of trount muscle with minimal sample pretreatment. J. Agric. Food Chem. 1991; 39: 67-72.
3. Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 1959; 37: 911-917.
4. Osborne BG, Fearn T, Hindle PH. Theory of near infrared spectrophotometry. Practical NIR Spectroscopy with Application in Food and Beverage Analysis, 1st ed., Longman Scientific and Technical, New York, 1983; 29-33.
5. William P. Variable affecting Near-Infrared Reflectance Spectroscopic Analysis. In: William P, Norris K (eds) Near-Infrared Technology in the Agriculture and Food Industries, AACC, Minnesota, 1987; 147.
6. Kawano S, Abe H, Iwamoto M. Development of a calibration equation with temperature compensation for determining the Brix value in intact peaches. J. Near Infrared Spectrosc. 1995; 3: 211-118.