Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imaging.
To be able to monitor the salting process of cold smoked salmon, a nondestructive imaging technique for salt analysis is required. This experiment showed that X-ray computed tomography (CT) can be used for nondestructive distributional analysis of NaCl in salmon fillets during salting, salt equilibration, and smoking. The combination of three X-ray voltages (80, 110, and 130 kV) gave the best CT calibrations for NaCl, with a prediction error (root mean square error of cross-validation, RMSECV) of 0.40% NaCl and a correlation (R) of 0.92 between predicted values and reference values. Adding fat predictions based on NIR interactance imaging further improved the NaCl prediction performance, giving RMSECV = 0.34% NaCl and R = 0.95. It was also found that NIR interactance imaging alone was able to predict NaCl contents locally in salted salmon fillets with RMSECV = 0.56% and R = 0.86.
Segtnan
Vegard H
VH
Centre of Biospectroscopy and Data Modelling, Nofima Food, Matforsk AS, Osloveien 1, N-1430 As, Norway.
Høy
Martin
M
Sørheim
Oddvin
O
Kohler
Achim
A
Lundby
Frank
F
Wold
Jens Petter
JP
Ofstad
Ragni
R
D000818:Animals; D005223:Fats / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D012474:Salmon; D012965:Sodium Chloride / Q000032:analysis*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D014057:Tomography, X-Ray Computed / Q000379:methods*
D005223:Fats; D012965:Sodium Chloride