Estimation of fat content in salmon by use of near infrared transmission spectroscopy

Summary

Near infrared transmission (NIT) spectroscopy spectrum in the region 850-1050 nm was used for prediction of the fat content in fresh salmon fillets. The square error of prediction was 0.49%, and the correlation between measured and predicted fat from the NIT-spectrum was 0.99. The only sample preparation needed was simple homogenization of the fillet prior to analysis.