Abstract
Near-infrared spectroscopy (NIRS) is a relatively new technology developed for measuring lipid, protein, moisture, and other constituents in food commodities. This paper reports on the application of NIRS to the measurement of lipid and protein in freeze-dried freshwater fish. A research-type NIRS instrument measuring lipid and protein improved precision (reproducibility) by a factor of 4–8, and a bench-type NIRS instrument improved precision by a factor of 2, over that of standard chemical methods. The accuracy of the NIRS technique was evaluated as the standard deviation of differences between NIRS and chemical measurements on the same samples. In this respect, the standard deviation for both NIRS machines was about 10% of the mean lipid content, and about 3.7% of the mean protein content of fish samples. In addition to the high precision and accuracy of NIRS in measuring lipid and protein in freshwater fish, NIRS has the further advantages of being extremely rapid, requiring small sample sizes, and being non-destructive of tissue samples.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
