ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Salt and moisture contents in cold-smoked salmon were determined using short-wavelength near-infrared (SW-NIR) reflectance spectroscopy (600 to 1100 nm). Partial least square (PLS) regression models yielded the best results among 3 linear regression methods tested. Back-propagation neural networks (BPNN) exhibited a somewhat better capability to model salt and moisture concentrations (Salt: R2= 0.824, RMS = 0.55; Moisture: R2= 0.946, RMS = 2.44) than PLS (Salt: R2= 0.775, RMS = 0.63; Moisture: R2= 0.936, RMS = 2.65). Selection of samples from different axial locations on a fish did not affect the prediction error for salt or WPS but affected the prediction error for moisture.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08773.x
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