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Non-destructive determination of the fat content in glazed bigeye tuna by portable near infrared spectrophotometer

✍ Scribed by Junji SHIMAMOTO; Kaoru HASEGAWA; Seigo HATTORI; Yukio HATTORI; Toshihiro MIZUNO

Book ID
110755945
Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
620 KB
Volume
69
Category
Article
ISSN
0919-9268

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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