44-7 |
Non-destructive prediction of sodium chloride in smoked king (Oncorhynchus tshawytscha) and chum (O. keta) salmon |
M. LIN, Y. Huang, and B. A. Rasco. Department of Food Science and Human Nutrition, Washington State University, Box 646376, Pullman, WA 99164 Salt has been measured by short-wavelength near infrared (SW-NIR) spectroscopy (600 - 1100 nm) in muscle foods products made from Atlantic salmon (Salmo salar ) under experimental conditions. In addition, salt has been measured by SW-NIR in products such as cured Atlantic salmon and in salmon caviar (ikura). However, there have been few if any studies on the application of this technology to commercial smoked fish products. The objective of this study was to develop a chemometric model for predicting salt content in commercial hot smoked Pacific salmon products. Hot smoked king and chum salmon samples from a commercial operation were studied. The salt content ranged from 2.4-4.9%, and moisture from 66.3-71.1%. Spectral measurements were taken in the diffuse reflectance mode using a fiber optic probe and a DPA-2 spectrophotometer. Salt values were correlated with spectra using a partial least square regression (PLS) model. Results for hot smoked king and chum salmon were similar. The best prediction for salt content utilized a model with 10 latent variables for king salmon (R2=0.89, RMS=0.49) and 11 latent variables for chum salmon (R2=0.87, RMS=0.49). These results indicate that SW-NIR spectroscopy should be a suitable non-destructive method for predicting salt content in smoked fish.
Session 44, Seafood Technology: Safety
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