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Moisture, solids-non-fat and fat analysis in butter by near infrared spectroscopy

✍ Scribed by Marı́a Hermida; Jose M. Gonzalez; Mar Sanchez; Jose L. Rodriguez-Otero

Book ID
117652841
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
139 KB
Volume
11
Category
Article
ISSN
0958-6946

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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