Information about changes in muscle composition has to date been primarily restricted to histological examination of biopsy samples or qualitative assessment of images obtained using avariety of techniques (e.g., ultrasound, CT, and MRI). We describe the development of a quantitative method for the
✦ LIBER ✦
Use of image analysis to determine fat and connective tissue in salmon muscle
✍ Scribed by A. J. Borderías; M. C. Gómez-Guillén; O. Hurtado; P. Montero
- Publisher
- Springer
- Year
- 1999
- Tongue
- English
- Weight
- 430 KB
- Volume
- 209
- Category
- Article
- ISSN
- 0044-3026
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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
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