Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish

D. Cozzolino; I. Murray; Jeremy R Scaife

doi:10.1046/j.1365-2095.2002.00176.x

Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish

D. Cozzolino, I. Murray, Jeremy R Scaife

Research output: Contribution to journal › Article › peer-review

32 Citations (Scopus)

Abstract

Near infrared reflectance spectroscopy (NIRS) was applied to predict chemical composition in minced raw fish samples used to make fishmeal. The coefficients of determination (R-calibration(2)) and standard error in cross validation (SECV) were 0.99 (3.86) and 0.96 (8,01) in g kg(-1) for moisture and oil, respectively. Total volatile nitrogen (TVN) gave R-calibration(2) and SECV of 0.96 (3.51) in mg g(-1). Temperature also Was predicted by NIRS, yielding R-calibration(2): 0.98 and SECV: 1.07 degreesC. We conclude that NIRS can be used successfully to assess the chemical composition and storage conditions in minced raw fish used by the fishmeal industry.

Original language	English
Pages (from-to)	1-6
Number of pages	5
Journal	Aquaculture Nutrition
Volume	8
DOIs	https://doi.org/10.1046/j.1365-2095.2002.00176.x
Publication status	Published - 2002

Keywords

moisture
near infrared spectroscopy
oil
fish raw
temperature
total volatile nitrogen
MACKEREL TRACHURUS MURPHY
RAINBOW-TROUT
TRANSMISSION SPECTROSCOPY
CARCASS COMPOSITION
MEAL PRODUCTION
PROTEIN
SALMON
FAT
FILLETS
MUSCLE

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10.1046/j.1365-2095.2002.00176.x

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title = "Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish",

abstract = "Near infrared reflectance spectroscopy (NIRS) was applied to predict chemical composition in minced raw fish samples used to make fishmeal. The coefficients of determination (R-calibration(2)) and standard error in cross validation (SECV) were 0.99 (3.86) and 0.96 (8,01) in g kg(-1) for moisture and oil, respectively. Total volatile nitrogen (TVN) gave R-calibration(2) and SECV of 0.96 (3.51) in mg g(-1). Temperature also Was predicted by NIRS, yielding R-calibration(2): 0.98 and SECV: 1.07 degreesC. We conclude that NIRS can be used successfully to assess the chemical composition and storage conditions in minced raw fish used by the fishmeal industry.",

keywords = "moisture, near infrared spectroscopy, oil, fish raw, temperature, total volatile nitrogen, MACKEREL TRACHURUS MURPHY, RAINBOW-TROUT, TRANSMISSION SPECTROSCOPY, CARCASS COMPOSITION, MEAL PRODUCTION, PROTEIN, SALMON, FAT, FILLETS, MUSCLE",

author = "D. Cozzolino and I. Murray and Scaife, {Jeremy R}",

year = "2002",

doi = "10.1046/j.1365-2095.2002.00176.x",

language = "English",

volume = "8",

pages = "1--6",

journal = "Aquaculture Nutrition",

issn = "1353-5773",

publisher = "Wiley-Blackwell",

}

TY - JOUR

T1 - Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish

AU - Cozzolino, D.

AU - Murray, I.

AU - Scaife, Jeremy R

PY - 2002

Y1 - 2002

N2 - Near infrared reflectance spectroscopy (NIRS) was applied to predict chemical composition in minced raw fish samples used to make fishmeal. The coefficients of determination (R-calibration(2)) and standard error in cross validation (SECV) were 0.99 (3.86) and 0.96 (8,01) in g kg(-1) for moisture and oil, respectively. Total volatile nitrogen (TVN) gave R-calibration(2) and SECV of 0.96 (3.51) in mg g(-1). Temperature also Was predicted by NIRS, yielding R-calibration(2): 0.98 and SECV: 1.07 degreesC. We conclude that NIRS can be used successfully to assess the chemical composition and storage conditions in minced raw fish used by the fishmeal industry.

AB - Near infrared reflectance spectroscopy (NIRS) was applied to predict chemical composition in minced raw fish samples used to make fishmeal. The coefficients of determination (R-calibration(2)) and standard error in cross validation (SECV) were 0.99 (3.86) and 0.96 (8,01) in g kg(-1) for moisture and oil, respectively. Total volatile nitrogen (TVN) gave R-calibration(2) and SECV of 0.96 (3.51) in mg g(-1). Temperature also Was predicted by NIRS, yielding R-calibration(2): 0.98 and SECV: 1.07 degreesC. We conclude that NIRS can be used successfully to assess the chemical composition and storage conditions in minced raw fish used by the fishmeal industry.

KW - moisture

KW - near infrared spectroscopy

KW - oil

KW - fish raw

KW - temperature

KW - total volatile nitrogen

KW - MACKEREL TRACHURUS MURPHY

KW - RAINBOW-TROUT

KW - TRANSMISSION SPECTROSCOPY

KW - CARCASS COMPOSITION

KW - MEAL PRODUCTION

KW - PROTEIN

KW - SALMON

KW - FAT

KW - FILLETS

KW - MUSCLE

U2 - 10.1046/j.1365-2095.2002.00176.x

DO - 10.1046/j.1365-2095.2002.00176.x

M3 - Article

SN - 1353-5773

VL - 8

SP - 1

EP - 6

JO - Aquaculture Nutrition

JF - Aquaculture Nutrition

ER -

Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish

Abstract

Keywords

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