Chemical and near-infrared determination of moisture, fat and protein in tuna fishes
Chemical and near-infrared determination of moisture, fat and protein in tuna fishes
复制标题
DOI：
10.1016/j.foodchem.2006.05.057
复制
发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Rondeau, Philippe
中科院分区：
文献类型：
--
作者：
Khodabux, Khalil;Sophia, Maria;Rondeau, Philippe
采用化学方法测定了38尾金枪鱼、20尾鲣鱼和18尾黄鳍金枪鱼的水分、蛋白质、游离脂肪和总脂肪含量。水分测定采用冷冻干燥或冻干法、烘干法和电子水分分析仪。使用Gerhardt半微量凯氏定氮法和燃烧法测定蛋白质含量。采用酸水解法测定总脂肪，索氏法测定游离脂肪。采用冷冻干燥法测定水分、燃烧法测定蛋白质、酸水解法测定总脂肪和索氏法测定游离脂肪，通过对28种鱼的近红外光谱数据的偏最小二乘回归分析，建立校正模型。然后，该回归模型用于从近红外光谱中量化鱼类（5）的命名成分，这些成分被视为未知成分。有一个很好的比较结果，从不同的化学方法和使用近红外光谱法定量的成分。这项工作的结果是，近红外光谱可以作为一个准确和快速的方法定量的鱼类成分。(c)2006爱思唯尔有限公司保留所有权利。
Moisture, protein, free fat and total fat were determined in Tuna Fishes (38) skipjack (Katstiwonus 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. (c) 2006 Elsevier Ltd. All rights reserved.