Fecha/hora: 06/06/2024 22:38:53

Biblioteca(s): 	INIA La Estanzuela.	
Tipo de la producción científica: 	Artículos en Revistas Indexadas Internacionales	
Circulación/Nivel: 	A - 2	
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