title: Detection of sodium chloride in cured salmon roe by SW-NIR spectroscopy.
abstract: 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.
authors.affiliation: Department of Food Science and Human Nutrition, Box 646376, Washington State University, Pullman, Washington 99164-6376, USA.
authors.forename: Y
authors.initials: Y
authors.lastname: Huang
authors.forename: T M
authors.initials: TM
authors.lastname: Rogers
authors.forename: M A
authors.initials: MA
authors.lastname: Wenz
authors.forename: A G
authors.initials: AG
authors.lastname: Cavinato
authors.forename: D M
authors.initials: DM
authors.lastname: Mayes
authors.forename: G E
authors.initials: GE
authors.lastname: Bledsoe
authors.forename: B A
authors.initials: BA
authors.lastname: Rasco
mesh_terms: 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*
chemical_list: D012965:Sodium Chloride