Determination of the protein content in brine from salted herring using near-infrared spectroscopy

LWT

Volumn 37, Issue 7, 2004, Pages 803-809

  Svensson, Vibeke T ^a   Nielsen, Henrik Hauch ^b   Bro, Rasmus ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Barrel salted herring; Multivariate calibration; NIR spectroscopy; Protein; Ripening

Indexed keywords

CLUPEA HARENGUS;

EID: 4043178640     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.03.004     Document Type: Article

References (26)

1. Andersen C., Rinnan Å. Distribution of water in fresh cod. Lebensmittel-Wissenschaft Und-Technologie. 35:2002;687-696
2. AOAC. (1996). Method no. 39.1.19 981.10. Crude protein in meat. Block digestion method. In: P. Cunnitt (Ed.) Official methods of analysis, 16th ed. Gaithesberg, MD: AOAC International.
3. Bechmann I.E., Jørgensen B.M. Rapid assessment of quality parameters for frozen cod using near infrared spectroscopy. Lebensmittel- Wissenschaft Und-Technologie. 31:1998;648-652
4. Bøkness N., Jensen K.N., Andersen C.M., Martens H. Freshness assessment of thawed and chilled cod fillets packed in modified atmosphere using near-infrared spectroscopy. Lebensmittel-Wissenschaft Und-Technologie. 35:2002;628-634
5. Bro R., Nielsen H.H., Stefansson G., Skåra T. A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories. Journal of Chemometrics. 16:2002;81-88
6. Eastman H., Krzanowski W.J. Cross-validatory choice of the number of components from a principal component analysis. Technometrics. 24:1982;73-77
7. Gudmundsdottir G., Stefansson S. Sensory and chemical changes in spice-salted herring as affected by handling. Journal of Food Science. 62:1997;894-897
8. Isaksson T., Tøgersen G., Iversen A., Hildrum K.I. Non-destructive determination of fat and moisture and protein in salmon fillets by use of near-infrared diffuse spectroscopy. Journal of the Science of Food and Agriculture. 69:1995;95-100
9. Lin J., Brown C.W. Near-IR spectroscopic determination of NaCl in aqueous solution. Applied Spectroscopy. 46:1992;1809-1815
10. Jørgensen B.M., Jensen H.S. Can near-infrared spectrometry be used to measure quality attributes in frozen cod? Luten J.B., Børresen T., Oehlenschlager J. Seafood from producers to consumer, integrated approach to quality. 1997;491-496 Elsevier Science BV, Amsterdam
11. Martens, H., & Martens, M. (2002). Multivariate analysis of quality. An Introduction (445p). New York: Wiley.
12. Martens, H., & Næs, T. (1989). Multivariate calibration (417p). New York: Wiley.
13. Nielsen, H. H. (1995). Proteolytic enzyme activities in salted herring during cold storage. Ph.D. thesis, Danish Institute for Fisheries Research, Technical University of Denmark, Lyngby.
14. Nielsen H.H., Børresen T. The influence of intestinal proteinases on ripening of salted herring. Luten J.B., Børresen T., Oehlenschlager J. Seafood from producer to consumer, integrated approach to quality. 1997;193-304 Elsevier Science, Amsterdam
15. Nielsen, H. H., Bro, R., Stefansson, G., & Skåra, T. (1999). Salting and ripening of herring - collection and analysis of research results and industrial experience within the Nordic Countries. TemaNord, Nordic Council of Ministers, Copenhagen.
16. Olsen S.O., Skåra T. Chemical changes during ripening of north sea herring. Luten J.B., Børresen T., Oehlenschlager J. Seafood from producer to consumer, integrated approach to quality. 1997;305-318 Elsevier Science, Amsterdam
17. Osborne, B. G., Fearn, T., & Hindle, P. H. (1993). Practical NIR spectroscopy with application in food and beverage analysis (200 p). Essex, UK: Longman, Scientific & Technical.
18. Pink J., Naczk M., Pink D. Evaluation of the quality of frozen Minched Red Hake. Use of fourier transform near-infrared spectroscopy Journal of Agricultural Food Science. 47:1999;4280-4284
19. Solberg C. NIR - A rapid method for quality control. Luten J.B., Børresen T., Oehlenschläger J. Seafood from producer to consumer, integrated approach to quality. 1997;529-534 Elsevier Science BV, Amsterdam
20. Solberg C., Fredriksen G. Analysis of fat and drymatter in capelin by near infrared transmission spectroscopy. Journal of Near Infrared Spectroscopy. 9:2001;221-228
21. Stefansson G., Nielsen H.H., Skåra T., Schubring R., Oehlenschalger J., Luten J., Derrick S., Gudmundsdottir G. Frozen herring as raw material for spice-salting. Journal of the Science of Food and Agriculture. 80:2000;1319-1324
22. Voskrensensky, N. A. (1965). Salting of herring. In G. Borgström (Ed.), Fish as food, Vol. III (pp. 107-131). New York: Academic Press.
23. Williams P.C. Implementation of near-infrared technology. Williams P., Norris K. Near-infrared technology. In the agricultural and food industries. 2nd ed.:1987;145-169 St. Paul, MN, American Association of Cereal Chemists, USA
24. Wold S. Cross-validatory estimation of the number of components in factor and principal component models. Technometrics. 20:1978;397-405
25. Wold S., Esbensen K., Geladi P. Principal component analysis. Chemometrics and Intelligent Laboratory Systems. 2:1987;37-52
26. Wold J.P., Jakobsen T., Krane L. Atlantic salmon average fat content estimated by near-infrared transmittance spectroscopy. Journal of Food Science. 61:1996;74-77