Non-destructive determination of fat, moisture and protein in salmon fillets by use of near-infrared diffuse spectroscopy

摘要: Near infrared (NIR) diffuse spectroscopy was used to determine the fat, moisture and protein contents in whole ground farmed atlantic salmon fillets. A remote fibre-optic probe for NIR measurements on 50 The constituent ranges were: 91-205 g kg−1 599-709g 186-209 protein. Principal component regression resulted following prediction errors fillets, expressed as root mean square error of cross validation: 6.6 kg-1 3.8 2.0 corresponding non-destructive fillets were 10.8 8.5 3.7 Regression models using 760-1100 m range gave lower than 1100-2500 mm or 760-2500 nm ranges. results show that instruments are suited fat non-destructively.