Scientific Publications with referee

Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging.

 

Facts

Year 2008
Abstract To be able to monitor the salting process of cold smoked salmon, a nondestructive imaging technique for salt analysis is required. This experiment showed that X-ray computed tomography (CT) can be used for nondestructive distributional analysis of NaCl in salmon fillets during salting, salt equilibration, and smoking. The combination of three X-ray voltages (80, 110, and 130 kV) gave the best CT calibrations for NaCl, with a prediction error (root mean square error of cross-validation, RMSECV) of 0.40% NaCl and a correlation (R) of 0.92 between predicted values and reference values. Adding fat predictions based on NIR interactance imaging further improved the NaCl prediction performance, giving RMSECV ) 0.34% NaCl and R ) 0.95. It was also found that NIR interactance imaging alone was able to predict NaCl contents locally in salted salmon fillets with RMSECV ) 0.56% and R ) 0.86.
Reference Segtnan, V.H., Høy, M., Sørheim, O., Kohler, A., Lundby, F., Wold, J.P., Ofstad, R. 2009. Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging. Journal of Agricultural and Food Chemistry, Vol 57, pp 1705-1010.
Publisher Journal of Agricultural and Food Chemistry,

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