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http://dx.doi.org/10.5657/kfas.2002.35.4.321

Utilization of Near Infrared Spectroscopy for Analysis of Proximate Composition and Starch in Alaska Pollack Surimi  

Song Ho Su (Division of Food Science and Biotechnology, Pukyong National University)
Lee Keun Tai (Division of Food Science and Biotechnology, Pukyong National University)
Park Seong Min (Cooperative Laboratory Center of Pukyong National University)
Hwang Sun Young (Division of Food Science and Biotechnology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.35, no.4, 2002 , pp. 321-326 More about this Journal
Abstract
Near infrared spectroscopy (NIR), is recently applied to analysis of food, and it gives non-destructive and highly reproducible results. The objectives of this study were to assay protein, lipid and starch content in Alaska pollack surimi and to investigate application in seafood. NIR spectra showed the absorbance signal at 1,510 nm, 2,050 nm, 2,170 nm and 2,180 nm for protein, and signal were increased with protein content. Standard error of equation (SEE) was 0,296 and standard error of prediction (SEP) was 0.327. In analysis of lipid in Alaska pollack surimi by NIR, near infrared spectra of lyophilized Alaska pollack surimi were scanned and the signals of absorbance from C-H functional groups in lipid were identified at 1,730 nm, 1,740 nm and 2,300 nm and these signals were risen as Increasing lipid contents of Alaska pollack surimi as samely protein. SEE and SEP were 0.319, 0,353, respectively. In starch analysis using NIR the signals of starch distinctly changed at wavelength of 1,450 nm and 1,950 nm. Collected values of SEE and SEP were 0.304 and 0.318, respectively and the range of errors was $0.0186\~0.6470$ in starch contents.
Keywords
Near infrared spectra; Alaska pollack surimi; Protein; Lipids; Starch;
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