Detection of sodium chloride in cured salmon roe by SW-NIR spectroscopy
2001
Huang, Y. | Rogers, T.M. | Wenz, M.A. | Cavinato, A.G. | Mayes, D.M. | Bledsoe, G.E. | Rasco, B.A.
Salt and moisture content of cured salmon roe (ikura) was determined using short-wavelength-near-infrared (SW-NIR) reflectance spectroscopy (600-1100 nm). SW-NIR can be used to measure chloride species. Calibrations for salt in bulk samples of high-quality roe (R2 = 0.904, SEP = 0.421%, RPD = 3.21) and average-quality roe (R2 = 0.711, SEP = 1.13%, RPD = 1.81), crushed eggs (R2 = 0.857, SEP = 0.509%, RPD = 2.62), and individual eggs (R2 = 0.731, SEP = 0.698%, RPD = 1.98) were developed using partial least squares (PLS) regression models. The heterogeneous distribution of lipid and moisture in the individual eggs limit the sensitivity of this method; however, this method provides a rapid nondestructive method for high-value food products where destructive testing is expensive or impractical and for process control applications.
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