論文

査読有り
2006年6月

Nondestructive determination of water and protein in surimi by near-infrared spectroscopy

FOOD CHEMISTRY
  • M Uddin
  • ,
  • E Okazaki
  • ,
  • H Fukushima
  • ,
  • S Turza
  • ,
  • Y Yumiko
  • ,
  • Y Fukuda

96
3
開始ページ
491
終了ページ
495
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.foodchem.2005.04.017
出版者・発行元
ELSEVIER SCI LTD

Nondestructive near-infrared spectroscopy (NIRS) between 400 and 1100 nm regions was employed directly on surimi using a surface interactance fibre optic accessory, to investigate the potential of NIRS as a fast method to determine water and protein contents. The reason why NIRS is well suited when assessing the presence of water or protein is due to the specificity of O-H and N-H bindings. At 980 nm only one broad peak in the original spectra can be seen due to the absorption of water since it contained nearly 80% of surimi. Predictive equations were developed using partial least squares (PLS) regression where excellent predictions for protein and water are noticed. Regression coefficients are higher than 0.98, errors are small and RPD value for protein is well over 8 and that for water is very close to it which can be used for any analytical purpose. (c) 2005 Elsevier Ltd. All rights reserved.

Web of Science ® 被引用回数 : 61

リンク情報
DOI
https://doi.org/10.1016/j.foodchem.2005.04.017
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000234603600019&DestApp=WOS_CPL

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