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Non-Destructive Determination of Fat and Moisture in Whole Atlantic Salmon by Near-Infrared Diffuse Spectroscopy

✍ Scribed by JENS PETTER WOLD; TOMAS ISAKSSON

Book ID
108821405
Publisher
Institute of Food Technologists
Year
1997
Tongue
English
Weight
338 KB
Volume
62
Category
Article
ISSN
0022-1147

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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^βˆ’1^ fat