Detection of sodium chloride in cured salmon roe by SW-NIR spectroscopy.
Salt and moisture content of cured salmon roe (ikura) was determined using short-wavelength-near-infrared (SW-NIR) reflectance spectroscopy (600-1100 nm). SW-NIR can be used to measure chloride species. Calibrations for salt in bulk samples of high-quality roe (R(2) = 0.904, SEP = 0.421%, RPD = 3.21) and average-quality roe (R(2) = 0.711, SEP = 1.13%, RPD = 1.81), crushed eggs (R(2) = 0.857, SEP = 0.509%, RPD = 2.62), and individual eggs (R(2) = 0.731, SEP = 0.698%, RPD = 1.98) were developed using partial least squares (PLS) regression models. The heterogeneous distribution of lipid and moisture in the individual eggs limit the sensitivity of this method; however, this method provides a rapid nondestructive method for high-value food products where destructive testing is expensive or impractical and for process control applications.
Huang
Y
Y
Department of Food Science and Human Nutrition, Box 646376, Washington State University, Pullman, Washington 99164-6376, USA.
Rogers
T M
TM
Wenz
M A
MA
Cavinato
A G
AG
Mayes
D M
DM
Bledsoe
G E
GE
Rasco
B A
BA
D000818:Animals; D002138:Calibration; D004531:Eggs / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D012474:Salmon / Q000378:metabolism*; D012680:Sensitivity and Specificity; D012965:Sodium Chloride / Q000032:analysis*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*
D012965:Sodium Chloride