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Salmon Fat Content Estimation by Near Infrared Transmission Spectroscopy

✍ Scribed by H.ENNING SOLLID; C.HRISTEL SOLBERG

Book ID
108818626
Publisher
Institute of Food Technologists
Year
1992
Tongue
English
Weight
227 KB
Volume
57
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