Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue-A Salmon Case Study.
DHA
EPA
NIR spectroscopy
Raman spectroscopy
cage of covariance
fatty acid composition
salmon
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
26 Mar 2022
26 Mar 2022
Historique:
received:
22
02
2022
revised:
18
03
2022
accepted:
22
03
2022
entrez:
12
4
2022
pubmed:
13
4
2022
medline:
13
4
2022
Statut:
epublish
Résumé
The aim of the present study was to critically evaluate the potential of using NIR and Raman spectroscopy for prediction of fatty acid features and single fatty acids in salmon muscle. The study was based on 618 homogenized salmon muscle samples acquired from Atlantic salmon representing a one year-class nucleus, fed the same high fish oil feed. NIR and Raman spectra were used to make regression models for fatty acid features and single fatty acids measured by gas chromatography. The predictive performance of both NIR and Raman was good for most fatty acids, with R
Identifiants
pubmed: 35407049
pii: foods11070962
doi: 10.3390/foods11070962
pmc: PMC8997921
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : The Research Council of Norway
ID : 314111
Organisme : The Research Council of Norway
ID : 244200
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