Published 1992

Read in Norwegian

Publication details

Journal : Journal of Food Science , vol. 57 , p. 792–793–2 , 1992

International Standard Numbers :
Printed : 0022-1147
Electronic : 1750-3841

Publication type : Academic article

Contributors : Solberg, Christel; Sollid, Henning

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


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.