Detection of sodium chloride in cured salmon roe by SW-NIR spectroscopy

Huang, YQ Rogers, TM Wenz, MA Cavinato, AG Mayes, DM Bledsoe, GE Rasco, BA

Yq. Huang et al., Detection of sodium chloride in cured salmon roe by SW-NIR spectroscopy, J AGR FOOD, 49(9), 2001, pp. 4161-4167

25

INGLESE

Article

Agricultural Chemistry","Chemistry & Analysis

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

0021-8561 → ACNP

49

9

2001

4161 - 4167

ISI

0021-8561(200109)49:9<4161:DOSCIC>2.0.ZU;2-B

Salt and moisture content of cured salmon roe (ikura) was,determined. using short-wavelength-near-infrared (SW-NIR) reflectance spectroscopy (600-1100 nm). SW-NIR can be used to measure chloride species. Calibrations for salt in bulk samples of high-quality roe (R-2 = 0.904, SEP = 0.421%, RPD = 3.21 ) and average-quality roe (R-2 = 0.711, SEP = 1.13%, RPD = 1.81), crushed e ggs (R-2 = 0.857, SEP = 0.509%, RPD = 2.62), and individual eggs (R-2 = 0.7 31, SEP = 0.698%, RPD = 1.98) were developed using partial least squares (P LS) regression models. The heterogeneous distribution of lipid and moisture in the individual eggs limit the sensitivity of this method; however, this method provides a rapid nondestructive method for high-value food products where destructive testing is expensive or impractical and for process cont rol applications.