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

被引:55
作者
Huang, YQ
Rogers, TM
Wenz, MA
Cavinato, AG
Mayes, DM
Bledsoe, GE
Rasco, BA
机构
[1] Washington State Univ, Dept Food Sci & Human Nutr, Pullman, WA 99164 USA
[2] Eastern Oregon Univ, Chem Program, La Grande, OR 97850 USA
[3] DSquared Dev Inc, La Grande, OR 97850 USA
[4] Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA
关键词
ikura; salmon caviar; salt; moisture; short-wavelength-near-infrared spectroscopy; NIR; nondestructive analysis;
D O I
10.1021/jf001177f
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
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 eggs (R-2 = 0.857, SEP = 0.509%, RPD = 2.62), and individual eggs (R-2 = 0.731, SEP = 0.698%, RPD = 1.98) were developed using partial least squares (PLS) 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 control applications.
引用
收藏
页码:4161 / 4167
页数:7
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