Abstract
The influence of frequency (1–6 MHz), temperature (5–25°C) and composition on the ultrasonic velocity and attenuation coefficient of Atlantic mackerel (Scomber scombrus) was investigated. The ultrasonic velocity was insensitive to frequency, whereas the attenuation coefficient increased with frequency. The fat, water and solids-non-fat content of mackerel tissue was determined by analyzing the temperature dependence of the ultrasonic velocity in the tissue using a semi-empirical equation. There was good agreement between the fat, water and solids-non-fat content determined by ultrasonic velocity and proximate analysis methods. In particular, there was a high correlation between the two methods for the determination of fat content ( r 2 =0.949). There was no correlation between the composition of mackerel tissue determined by ultrasonic attenuation and proximate analysis methods. The increase in ultrasonic attenuation of mackerel with temperature, especially above about 20°C, was attributed to protein denaturation and tissue disruption.
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.
