We thank Dr. John Coupland for useful advice and discussions and for developing the computer software for automatically controlling the ultrasonic measurement device. This paper was funded by a grant/cooperative agreement from the U.S. National Oceanic and Atmospheric Administration. The views expressed herein are those of the authors and do not necessarily reflect the views of NOAA or any of its sub-agencies.
Use of Ultrasound to Determine Cod Fillet Composition
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 500–504, May 1997
How to Cite
GHAEDIAN, R., DECKER, E. A. and McCLEMENTS, D. J. (1997), Use of Ultrasound to Determine Cod Fillet Composition. Journal of Food Science, 62: 500–504. doi: 10.1111/j.1365-2621.1997.tb04415.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 6/28/96; revised 10/9/96; accepted 10/23/96.
The relationships between the composition and ultrasonic properties of Atlantic cod (Gadus morhua) fillets were examined. The lipid, protein, moisture and ash contents of cod fillets were determined by official methods. The ultrasonic velocity and attenuation coefficient of the fillets were measured using a pulse-echo technique. The ultrasonic velocity of the fillets varied between 1575 and 1595 m s−1, decreasing linearly with increasing moisture content (r2 > 0.8 for 26 samples). No systematic relationship was observed between the attenuation coefficient and moisture content. Our experiments highlight the potential of using ultrasonic velocity measurements to rapidly and nondestructively determine the moisture content of cod fillets (and possibly their protein content by deduction).