Non-destructive determination of fat content in frozen and thawed mackerel by near infrared spectroscopy

Fisheries Science

Volumn 70, Issue 2, 2004, Pages 345-347

  Shimamoto, Junji ^a   Hasegawa, Kaoru ^a   Sato, Minoru ^b   Kawano, Sumio ^c  

^a Shizuoka Prefectural Fisheries Experiment Station   (Japan)

^b TOHOKU UNIVERSITY   (Japan)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Calibration equation with temperature compensation; Fat content; Mackerel; Near infrared spectroscopy; Non destructive determination

Indexed keywords

EID: 2442609909     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1444-2906.2003.00812.x     Document Type: Article

References (5)

1. Yamauchi S, Sawada T, Kawano T. Nondestructive determination of fat content in frozen skipjack by near infrared (NIR) spectroscopy with fiber optics in interactance mode. Nippon Suisan Gakkaishi 1999; 65: 747-752.
2. Shimamoto J, Hasegawa K, Fujii H, Kawano S. Fat distribution in albacore and nondestructive determination of the fat content by near infrared (NIR) spectroscopy. Nippon Suisan Gakkaishi 2000; 66: 1059-1065.
3. Shimámoto J, Hasegawa K, Ide K, Kawano S. Nondestructive determination of the fat content in raw and frozen horse mackerel by near infrared spectroscopy. Nippon Suisan Gakkaishi 2001; 67: 717-722.
4. William P. Proceedings of the 12th Symposium on Nondestructive Measurement Techniques. Nippon Shokuhin Kagaku Kogaku Kaishi, 1996; 9.
5. 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: 211-218.