| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1190038 | Food Chemistry | 2007 | 7 Pages |
Moisture, protein, free fat and total fat were determined in Tuna Fishes (38) skipjack (Katsuwonus pelamis) (20) and yellow fin (Thunnus albacares) (18) by chemical methods. Moisture was determined by freeze-drying or lyophilization, oven-dry methods and by using electronic moisture analyzer. Protein content was determined using Gerhardt semi-micro Kjeldahl and combustion methods. Total fat was determined using acid-hydrolysis method and free fat was determined by Soxhlet method. Near-infrared spectra of the fishes (28) and partial least square regression with the reference methods namely lyophilization method for moisture, combustion method for proteins, acid-hydrolysis method for total fat and Soxhlet method for free fat were used to set a calibration model. This regression model was then used for quantifying the named components of the fishes (5), considered as unknowns, from their near-infrared spectra. There is a good comparison between the results from the different chemical methods and the components quantified using the near-infrared spectroscopy method. An outcome of this work is that near-infrared spectroscopy can serve as an accurate and fast method for quantifying the components of fishes.
