Journal : Journal of Food Science , vol. 74 , p. E147–E153–1 , 2009
International Standard Numbers
Printed : 0022-1147
Electronic : 1750-3841
Publication type : Academic article
Issue : 3
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Computed X-ray tomography (CT) was used to determine NaCl, water, and protein levels in dried salted cod. Cod fillets were salted and dried, and CT was conducted several times during the process. Also, homogenized cod samples with a chemical composition covering the typical composition of cod during salting and drying were produced, and CT scanned. Chemical composition of fillet and model samples was predicted from CT images acquired at 80, 110, and 130 kV. The best average prediction errors (RMSECV) obtained for homogenized samples were 0.6% NaCl, 1.3% water, and 1.5% protein; all explained variances were R-2 = 0.99 or above. The best RMSECVs and explained variances for cod fillet samples were 0.9% NaCl (R-2 = 0.96), 0.8% water (R-2 = 0.99), and 1.4% protein (R-2 = 0.79). Combining CT values from 2 or 3 voltages gave the best predictions except when predicting salt in cod fillet, where 1 voltage was sufficient.