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Determination of fat, protein and moisture in ricotta cheese by near infrared spectroscopy and multivariate calibration

✍ Scribed by Madalozzo, Elisângela Serenato; Sauer, Elenise; Nagata, Noemi

Book ID
121464825
Publisher
Springer-Verlag
Year
2013
Tongue
English
Weight
620 KB
Volume
52
Category
Article
ISSN
0022-1155

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## Abstract Near infrared (NIR) diffuse spectroscopy was used to determine the fat, moisture and protein contents in whole and ground farmed atlantic salmon fillets. A remote fibre‐optic probe was used for NIR measurements on 50 whole salmon fillets. The constituent ranges were: 91‐205 g kg^−1^ fat