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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 : |
LEADER 01551naa a2200289 a 4500 001 1047873 005 2019-11-25 008 2002 bl uuuu u00u1 u #d 024 7 $a10.1046/j.1365-2095.2002.00176.x$2DOI 100 1 $aCOZZOLINO, D. 245 $aNear infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish.$h[electronic resource] 260 $c2002 500 $aArticle history: Received 10 July 2000/Accepted 12 December 2000. 520 $aAbstract: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. 653 $aCARCASS COMPOSITION 653 $aFAT 653 $aFILLETS 653 $aMACKEREL TRACHURUS MURPHY 653 $aMEAL PRODUCTION 653 $aMUSCLE 653 $aPROTEINS 653 $aRAINBOW-TROUT 653 $aSALMON 653 $aTRANSMISSION SPECTROSCOPY 700 1 $aMURRAY, I. 700 1 $aSCAIFE, J.R. 773 $tAquaculture Nutrition, 2002, Volume 8, Issue 1, Pages 1-6.
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