Rapid evaluation of the salt content of canned sardines in brine using near-infrared diffuse reflectance spectroscopy

Abstract

ABSTRACTIn this study, the evaluation of the salt content of canned sardines in brine using near-infrared (NIR) spectroscopy with a Fourier transform NIR spectrometer in diffuse reflectance mode over a range of 12,500–4000 cm−1 was investigated. The reference salt content of the samples was measured using an autotitrator. The optimum partial least squares regression model was developed using vector normalization spectra in the ranges of 9403.8–5446.3 cm−1 and 4605.4–4242.9 cm−1 with seven factors. The model provided a coefficient of determination for a prediction of 0.82, a root mean square error of prediction of 0.069%, a bias of −0.019%, and a ratio of prediction deviation of 2.5. NIR spectroscopy has great potential as an alternative method for measuring the salt content of canned sardines in brine, and the calibration model is useful for the off-line quality control of canned sardines in brine processing. In addition, the oxygen–hydrogen bond stretch and deformation and the carbon–hydrogen bond stretch and deformation had obvious effects on the prediction of the salt content of canned sardines in brine.