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Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infra-red spectroscopy

✍ Scribed by Gerard Downey

Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 774 KB
Volume: 55
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(95)00118-2

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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