Predicting glycogen concentration in the foot muscle of abalone using near infrared reflectance spectroscopy (NIRS)

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1817-1820

  Fluckiger, Miriam ^a,b,c   Brown, Malcolm R ^a   Ward, Louise R ^b   Moltschaniwskyj, Natalie A ^b  

^a CSIRO   (Australia)

^b UNIVERSITY OF TASMANIA   (Australia)

^c Australian Seafood Cooperative Research Centre   (Australia)

Author keywords

Abalone; Glycogen; Meat quality; Near infrared reflectance spectroscopy

Indexed keywords

ABALONE; ACTIVE COMPONENTS; CALIBRATION MODEL; COEFFICIENT OF DETERMINATION; DRY WEIGHT; GLYCOGEN; MEAT QUALITY; MODEL ROBUSTNESS; NEAR INFRARED REFLECTANCE SPECTROSCOPY; NIR SPECTRUM; PARTIAL LEAST-SQUARES REGRESSION; RAPID METHOD; STANDARD ERROR OF PREDICTION;

CONCENTRATION (PROCESS); INFRARED DEVICES; INFRARED TRANSMISSION; MUSCLE; NEAR INFRARED SPECTROSCOPY; REFLECTION;

FORECASTING;

GLYCOGEN;

ABALONE; ARTICLE; CALIBRATION; CONCENTRATION (PARAMETERS); DRY WEIGHT; FOOD QUALITY; FOOT; MEAT; NEAR INFRARED REFLECTANCE SPECTROSCOPY; PALATABILITY;

HALIOTIDAE;

EID: 79551515091     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.078     Document Type: Article

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