Financial support was provided by Compufish, Norway. We thank Tone Jakobsen, Norwegian Institute of Fisheries and Aquaculture, and Bjørg Narum Nilsen, MATFORSK, for skillful assistance and Inge Karstensen, Norwegian Institute of Fisheries and Aquaculture, for providing the salmon.
Non-Destructive Determination of Fat and Moisture in Whole Atlantic Salmon by Near-Infrared Diffuse Spectroscopy
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 734–736, July 1997
How to Cite
WOLD, J. P. and ISAKSSON, T. (1997), Non-Destructive Determination of Fat and Moisture in Whole Atlantic Salmon by Near-Infrared Diffuse Spectroscopy. Journal of Food Science, 62: 734–736. doi: 10.1111/j.1365-2621.1997.tb15446.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 11/16/96; revised 12/29/96; accepted 1/7/97.
- near infrared;
- diffuse spectroscopy
A near-infrared spectrometer equipped with an interactance optical fiber probe was used to determine the average crude fat and moisture content in the muscle of whole Atlantic salmon (Salmo salar). The fat contents were 8.8—19.2% and moisture 61.0—70.8%, and fish weight range 1.0—5.7 kg. A partial least square regression including 49 salmon resulted in root mean square error of cross validation of 1.12% fat (R = 0.87) and 0.98% moisture (R = 0.86). Results showed that NIR interactance was a suitable non-destructive screening method for fat and moisture content in farmed Atlantic salmon.