2007
DOI: 10.1016/j.foodchem.2006.05.057
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Chemical and near-infrared determination of moisture, fat and protein in tuna fishes

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Cited by 93 publications
(46 citation statements)
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“…Cooked samples exhibited a slightly narrower range of 106.3 mg/g for cholesterol, 36% for fat, 1449 cal/g for calories, and 29.3% for moisture content, primarily due to cooking loss. These ranges were significantly broader than those considered in previous studies (Lanza, 1983;Clark and Short, 1994;Togerson et al, 2003;Uddin et al, 2006;Khodabux et al, 2007;Ortiz-Somovilla et al, 2007). The observed variability in the samples was considered adequate to represent actual variability that is expected in raw and cooked beef patties available in the market.…”
Section: Proximate Analysismentioning
confidence: 77%
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“…Cooked samples exhibited a slightly narrower range of 106.3 mg/g for cholesterol, 36% for fat, 1449 cal/g for calories, and 29.3% for moisture content, primarily due to cooking loss. These ranges were significantly broader than those considered in previous studies (Lanza, 1983;Clark and Short, 1994;Togerson et al, 2003;Uddin et al, 2006;Khodabux et al, 2007;Ortiz-Somovilla et al, 2007). The observed variability in the samples was considered adequate to represent actual variability that is expected in raw and cooked beef patties available in the market.…”
Section: Proximate Analysismentioning
confidence: 77%
“…The Soret peak and the absorption peaks observed at 530 and 555 nm indicate hemocromes resulting from the denaturation of Mb and metMb (Holownia et al, 2003). A relatively smaller peak observed at 965-985 nm is due to water in the samples, since the band 967 nm is an overtone combination band for O-H bonds (Khodabux et al, 2007;Ortiz-Somovilla et al, 2007).…”
Section: Spectral Propertiesmentioning
confidence: 92%
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“…1 Although these methods can be performed without damage to the sh, they are subjective due to the individual opinions of humans and make quantitative analysis difficult. 11,12 With the rapid development of computer technology and stoichiometry, this technology has been applied to various disciplines, such as pharmaceutical analysis, 13 chemical engineering, 14 environmental science, 15 and agricultural products quality research. Some of them have been used as regulation methods and gold standards in the service of scientic research with reliability and accuracy.…”
Section: Introductionmentioning
confidence: 99%
“…the combustion method was used to determine crude protein content in the date fiber samples. This method is faster, very sensitive to low concentrations of nitrogen, less susceptible to interferences (thus yielding results as accurate as 0.3 g/100 g), and it requires only small amount of sample and was successfully used for fish protein analysis (González López et al, 2010;Khodabux, L'Omelette, Jhaumeer-Laulloo, Ramasami, & Rondeau, 2007). The crude protein content determined by the combustion method is in the range 11e18 g/100 g for fibers with standard deviation ranging from 0.02 g/100 g to 0.03 g/100 g. These results are higher compared to crude proteins estimated from the Kjeldahl method.…”
Section: Protein Contentmentioning
confidence: 99%