01551naa a2200289 a 450000100080000000500110000800800410001902400420006010000180010224501320012026000090025250000700026152006580033165300240098965300080101365300120102165300300103365300200106365300110108365300130109465300180110765300110112565300300113670000150116670000170118177300630119810478732019-11-25       2002    bl uuuu     u00u1 u    #d7 a10.1046/j.1365-2095.2002.00176.x2DOI1 aCOZZOLINO, D.  aNear infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish.h[electronic resource]  c2002  aArticle history: Received 10 July 2000/Accepted 12 December 2000.  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.  aCARCASS COMPOSITION  aFAT  aFILLETS  aMACKEREL TRACHURUS MURPHY  aMEAL PRODUCTION  aMUSCLE  aPROTEINS  aRAINBOW-TROUT  aSALMON  aTRANSMISSION SPECTROSCOPY1 aMURRAY, I.1 aSCAIFE, J.R.  tAquaculture Nutrition, 2002, Volume 8, Issue 1, Pages 1-6.