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

D. Cozzolino, I. Murray, Jeremy R Scaife

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    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 languageEnglish
    Pages (from-to)1-6
    Number of pages5
    JournalAquaculture Nutrition
    Volume8
    DOIs
    Publication statusPublished - 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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