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Registros recuperados : 9
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1.Imagen marcada / sin marcar COZZOLINO, D.; MURRAY, I. Effect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectroscopy. Journal of Near Infrared Spectroscopy, 2002, Volume 10, Issue 1, Pages 37-44. Article history: Issue published: January 1, 2002/Received: April 05, 2001; Accepted: October 02, 2001/ Revisions received: July 06, 2001.
Biblioteca(s): INIA La Estanzuela.
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2.Imagen marcada / sin marcar COZZOLINO, D.; MURRAY, I. Identification of animal meat muscles by visible and near infrared reflectance spectroscopy. LWT - Food Science and Technology, 2004, 37 (4): 447-452. Doi: https://doi.org/doi:10.1016/j.lwt.2003.10.013 Article history: Received 15 May 2003 / Accepted 7 October 2003.
Biblioteca(s): INIA Las Brujas.
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3.Imagen marcada / sin marcar COZZOLINO, D.; MURRAY, I.; SCAIFE, J.R. Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish. Aquaculture Nutrition, 2002, Volume 8, Issue 1, Pages 1-6. Article history: Received 10 July 2000/Accepted 12 December 2000.
Biblioteca(s): INIA La Estanzuela.
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4.Imagen marcada / sin marcar COZZOLINO, D.; VAZ MARTINS, D.; MURRAY, I, Visible and near infrared spectroscopy of beef longissimus dorsi muscle as a means of dicriminating between pasture and corn silage feeding regimes. Journal of Near Infrared Spectroscopy, 2002, Volume 10, Issue 3, Pages 187-193 Article history:Received: October 09, 2001/ Accepted: May 14, 2002/Revisions received: March 19, 2002.
Biblioteca(s): INIA La Estanzuela.
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5.Imagen marcada / sin marcar COZZOLINO, D.; CHREE, A.; MURRAY, I.; SCAIFE, JR. The assessment of the chemical composition of fishmeal by near infrared reflectance spectroscopy. Aquaculture Nutrition, 2002, Volume 8, Issue 2, Pages 149-155. Article history: Received 26 April 2001/Accepted 12 September 2001.
Biblioteca(s): INIA La Estanzuela.
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6.Imagen marcada / sin marcar COZZOLINO, D.; MURRAY, I.; SCAIFE, J.R.; PATERSON , R. Study of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessment. Animal Science, June 2000, Volume 70, Issue 3, Pages 417-423.
Biblioteca(s): INIA La Estanzuela.
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7.Imagen marcada / sin marcar COZZOLINO, D.; CHREE, A.; SCAIFE, J.R.; MURRAY, I. Usefulness of Near-infrared reflectance (NIR) spectroscopy and chemometrics to discriminate fishmeal batches made with different fish species. Journal of Agricultural and Food Chemistry, 1 June 2005, Volume 53, Issue 11, Pages 4459-4463.
Biblioteca(s): INIA La Estanzuela.
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8.Imagen marcada / sin marcar COZZOLINO, D.; CHREE, A.; MURRAY, I.; SCAIFE, J.R. Usefulness of near infrared spectroscopy to monitor the extent of heat treatment in fish meal. International Journal of Food Science and Technology, v. 44, n. 8, p. 1579-1584, 2009.
Biblioteca(s): INIA La Estanzuela.
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9.Imagen marcada / sin marcar S. ANDRÉS; MURRAY, I.; NAVAJAS, E.; FISHER, A.V.; LAMBE, N.R.; BÜNGER, L. Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy. Meat Science, 2007, Volume 76, Issue 3, Pages 509-516. OPEN ACCESS. doi: https://doi.org/10.1016/j.meatsci.2007.01.011 Article history: Received 20 April 2006; Received in revised form 27 October 2006; Accepted 8 January 2007.
Biblioteca(s): INIA Las Brujas.
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Registros recuperados : 9
Primera ... 1 ... Última

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Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy.
Registro completo
Biblioteca (s) :  INIA La Estanzuela.
Fecha actual :  21/02/2014
Actualizado :  25/11/2019
Tipo de producción científica :  Artículos en Revistas Indexadas Internacionales
Circulación / Nivel :  A - 2
Autor :  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.
Fecha 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 claves :  CARCASS COMPOSITION; FAT; FILLETS; MACKEREL TRACHURUS MURPHY; MEAL PRODUCTION; MUSCLE; PROTEINS; RAINBOW-TROUT; SALMON; TRANSMISSION SPECTROSCOPY.
Asunto categoría :  --
Marc :  Presentar Marc Completo
Registro original :  INIA La Estanzuela (LE)
Biblioteca Identificación Origen Tipo / Formato Clasificación Cutter Registro Volumen Estado
LE47873 - 1PXIAP - DDPP/Aquaculture Nutrition/2002
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