Non-Destructive Determination of Fat and Moisture in Whole Atlantic Salmon by Near-Infrared Diffuse Spectroscopy

Authors

  • JENS PETTER WOLD,

    1. Author Wold, formerly with Norwegian Institute of Fisheries and Aquaculture Ltd., P.O. Box 2511, 9002 Tromsø, Norway, is now affiliated with MATFORSK, Norwegian Food Research Institute, Osloveien 1 N-1432 Ås, Norway. Author Isaksson, formerly with MATFORSK, is now affiliated with the Dept. of Food Science, Agricultural Univ. of Norway, P.O. Box 5036, N-1432. Ås, Norway. Address inquiries to Dr. Jens Petter Wold.
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  • TOMAS ISAKSSON

    1. Author Wold, formerly with Norwegian Institute of Fisheries and Aquaculture Ltd., P.O. Box 2511, 9002 Tromsø, Norway, is now affiliated with MATFORSK, Norwegian Food Research Institute, Osloveien 1 N-1432 Ås, Norway. Author Isaksson, formerly with MATFORSK, is now affiliated with the Dept. of Food Science, Agricultural Univ. of Norway, P.O. Box 5036, N-1432. Ås, Norway. Address inquiries to Dr. Jens Petter Wold.
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  • 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.

ABSTRACT

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.

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