The determination of lipid and protein in freshwater fish using near-infrared reflectance spectroscopy
作者： J.A. Mathias , P.C. Williams , D.C. Sobering
DOI: 10.1016/0044-8486(87)90158-X
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摘要: Abstract Near-infrared spectroscopy (NIRS) is a relatively new technology developed for measuring lipid, protein, moisture, and other constituents in food commodities. This paper reports on the application of NIRS to measurement lipid protein freeze-dried freshwater fish. A research-type instrument improved precision (reproducibility) by factor 4–8, bench-type 2, over that standard chemical methods. The accuracy technique was evaluated as deviation differences between measurements same samples. In this respect, both machines about 10% mean content, 3.7% content fish addition high fish, has further advantages being extremely rapid, requiring small sample sizes, non-destructive tissue
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