Fecha/hora: 16/06/2024 10:30:30

Biblioteca(s): | INIA La Estanzuela.
Fecha corriente: | 21/02/2014
Fecha de la última actualización: | 25/11/2019
Autoria: | COZZOLINO, D.; MURRAY, I.; SCAIFE, J.R.
Afiliación: | DANIEL COZZOLINO GÓMEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; Animal Biology, SAC Aberdeen, Scottish Agricultural College, Aberdeen, Scotland, UK.; JEREMY R SCAIFE, Department of Agriculture, MacRobert Building, University of Aberdeen, Aberdeen, Scotland, UK.
Título: | Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish.
Año de publicación: | 2002
Fuente/Imprenta: | Aquaculture Nutrition, 2002, Volume 8, Issue 1, Pages 1-6.
DOI: | 10.1046/j.1365-2095.2002.00176.x
Idioma: | Inglés
Notas: | Article history: Received 10 July 2000/Accepted 12 December 2000.

Contenido:

Abstract:Near infrared re¯ectance spectroscopy (NIRS) was applied to predict chemical composition in minced raw ®sh samples
used to make ®shmeal. The coe?cients of determination (R2 calibration) and standard error in cross validation (SECV) were 0.99 (3.86) and 0.96 (8.01) in g kg±1 for moisture and oil, respectively. Total volatile nitrogen (TVN) gave R2 and SECV of 0.96 (3.51) in mg g±1. Temperature also was predicted by NIRS, yielding R2 calibration: 0.98 and SECV:calibration 1.07 °C. We conclude that NIRS can be used successfully to assess the chemical composition and storage conditions in minced raw ®sh used by the ®shmeal industry.

Palabras-Clave: | CARCASS COMPOSITION; FAT; FILLETS; MACKEREL TRACHURUS MURPHY; MEAL PRODUCTION; MUSCLE; PROTEINS; RAINBOW-TROUT; SALMON; TRANSMISSION SPECTROSCOPY.
Categoría del tema: | --
Registro original: | INIA La Estanzuela (LE)
Ejemplares: | LE - (47873-1) - PXI - AP - DD - PP/Aquaculture Nutrition/2002 -  -  - DIS