At Nofima Mat, we have contributed in the development of several measuring instruments of this type, including for the measurement of:
- water content of dried, salted cod
- fat and pigment in whole/live salmon
- fat and water in trimmings of meat
- acrylamide formation in potato crisps
- health components in barley
- food content in crabs
We use NIR spectroscopy in combination with imaging spectroscopy for online measurement of fat, water and colour (VIS) in complex products like fish and meat. A particularly innovative calibration strategy for multispectral images has been tested and developed.
