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-' fat, 599-709 g kg-' moisture and 186-209 g kg-' protein. Principal component regression resulted in the following prediction errors for ground salmon fillets, expressed as root mean square error of cross validation: 6.6 g kg-' fat, 3 4 g kg-' moisture and 2.0 g kg-' protein. The corresponding prediction errors for non-destructive measurements on whole salmon fillets were 104 g kg-' fat, 8.5 g kg-' moisture and 3.7 g kg-' protein. Regression models using the 760-1 100 m range gave lower prediction errors than models using the 1100-2500 nm or 760-2500 nm ranges. The results show that fibre-optic probe NIR instruments are suited to determine fat and moisture in whole salmon fillets non-destructively.
Due to inhomogenous surfaces, differences in light scatter and a variable fat-to-meat ratio in the limited area hit by the incident light beam, the instrumentally evaluated color parameters of dry sausage exhibited unacceptable high standard deviations. Color parameters from cut surfaces were evaluated from reflectance spectra in the region 380–760 nm, measured by a scanning spectrophotometer fitted with an intergrating sphere. The spectra were transformed to the C.I.E. 1976 L*a*b* color system. Twenty-nine replicates were examined, and although it was impossible to differentiate them visually, even at different light conditions, the L*a*b* values ranged by as much as 7, 3.3, and 2.8 units, respectively. The MSC transformation compensates linearly for both additive and multiplicative optical effects in the data. It alters neither the mean reflectance spectrum nor the mean color values, but it reduces variations between replicates considerably. As expected, the SD in lightness, L*, was most affected, with a decrease by a factor 5.2, while the SD in redness-greenness, a*, and blueness-yellowness, b*, decreased by factors 2.3 and 1.7, respectively.
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