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The determination of protein, fat and moisture in bread by near infrared reflectance spectroscopy

✍ Scribed by Brian G. Osborne; Gillian M. Barrett; Stanley P. Cauvain; Thomas Fearn

Publisher
John Wiley and Sons
Year
1984
Tongue
English
Weight
287 KB
Volume
35
Category
Article
ISSN
0022-5142

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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