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 | Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
25/11/2019 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
A - 2 |
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Autor : |
COZZOLINO, D.; MURRAY, I.; SCAIFE, J.R. |
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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. |
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Título : |
Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish. |
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Fecha de publicación : |
2002 |
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Fuente / Imprenta : |
Aquaculture Nutrition, 2002, Volume 8, Issue 1, Pages 1-6. |
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DOI : |
10.1046/j.1365-2095.2002.00176.x |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 10 July 2000/Accepted 12 December 2000. |
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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. |
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Palabras claves : |
CARCASS COMPOSITION; FAT; FILLETS; MACKEREL TRACHURUS MURPHY; MEAL PRODUCTION; MUSCLE; PROTEINS; RAINBOW-TROUT; SALMON; TRANSMISSION SPECTROSCOPY. |
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Asunto categoría : |
-- |
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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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