100-9 |
Determination of sodium chloride in cured salmon (Oncorhynchus keta) roe by SW-NIR spectroscopy |
Y. HUANG1, T. Rogers2, M. Wenz2, A. Cavinato2, D. Mayes3, G. E. Bledsoe4, and B. A. Rasco1. (1) Department of Food Science and Human Nutrition, Washington State University, PO Box 646376, Pullman, WA 99164-6376, (2) Chemistry Program, Eastern Oregon University, One University Blvd., La Grande, OR 97850, (3) DSquared Development, Inc., 905 M. Ave., La Grande, OR 96850, (4) Northwest Indian College, 2522 Kwina Rd., Bellingham, WA 98226 Adequate salt concentration and refrigeration are the preventive measures for producing safe fish roe products. Having a non-destructive method for salt measurement would improve process control for these very valuable food products. It would also allow for the development of an automated continuous roe processing system which would reduce microbial contamination and improve product consistency and quality. The objective of this study was to develop a non-destructive short wavelength near infrared (SW-NIR; 600 - 1100 nm) method for quantifying salt in ikura (salmon caviar). Bulk spectral properties of high quality and average quality chum salmon caviar were prepared at salt concentrations from 0 - 6% NaCl for intact eggs (N=51); crushed eggs (N=51) and individual eggs (N=170). Spectra were taken in the diffuse reflectance mode. PLS calibration models were developed, and leave-one-out cross validations conducted to ascertain model reproducibility. Calibrations for salt in bulk samples of high quality roe (R2=0.966, SEP=0.325%, RPD=4.03); average quality roe (R2=0.881, SEP=0.0980%, RPD=2.14); crushed eggs (R2=0.950, SEP=0.434%, RPD=4.34) and individual eggs (R2=0.731, SEP=0.698%, RPD=1.98) were developed. Efficient salt calibrations could be established for bulk roe samples regardless of quality. Limitations of the method involve the heterogeneous distribution of lipid and moisture in the individual eggs and to variations in photon path length resulting from this inhomogeneity. Also, the salt uptake and salt uptake rate for eggs from the same lot varies dramatically.
Session 100, Seafood Technology: Texture, Chemistry
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