Determination of the protein content in brine from salted herring using near-infrared spectroscopy

V.T. Svensson, Henrik Hauch Nielsen, Rasmus Bro

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Near-infrared reflectance (NIR) spectroscopy in the spectral range of 1000-2500 nm, was measured directly on brine from barrel salted herring, to investigate the potential of NIR as a fast method to determine the protein content. A principal component analysis performed on the NIR spectra shows two groups, separating the first 100 days of storage from the storage time exceeding 100 days. A partial least-squares regression model between selected regions of the NIR spectra and the protein content yields a correlation coefficient of 0.93 and a prediction error (RMSECV) of 0.25 g/100 g. The results clearly indicate that NIR spectroscopy has a potential as a fast and noninvasive method for assessing the protein content in brine from barrel salted herring, which again may be used as an indicator for the ripening quality of barrel salted herring.
Original languageEnglish
JournalLebensmittel - Wissenschaft und Technologie
Volume37
Issue number7
Pages (from-to)803-809
ISSN0023-6438
DOIs
Publication statusPublished - 2004

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