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Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon (Salmo salar) (2002)

Huang, Y. ; Cavinato, A.G. ; Mayes, D.M. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 67 (2002), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: : Salt and moisture contents in cold-smoked salmon were determined using short-wavelength near-infrared (SW-NIR) reflectance spectroscopy (600 to 1100 nm). Partial least square (PLS) regression models yielded the best results among 3 linear regression methods tested. Back-propagation neural networks (BPNN) exhibited a somewhat better capability to model salt and moisture concentrations (Salt: R2= 0.824, RMS = 0.55; Moisture: R2= 0.946, RMS = 2.44) than PLS (Salt: R2= 0.775, RMS = 0.63; Moisture: R2= 0.936, RMS = 2.65). Selection of samples from different axial locations on a fish did not affect the prediction error for salt or WPS but affected the prediction error for moisture.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08773.x

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