Near infrared reflectance spectroscopy (NIRS) was applied to predict chemical composition in minced raw fish samples used to make fishmeal. The coefficients of determination (R) and standard error in cross validation (SECV) were 0.99 (3.86) and 0.96 (8.01) in g kg for moisture and oil, respectively. Total volatile nitrogen (TVN) gave R and SECV of 0.96 (3.51) in mg g. Temperature also was predicted by NIRS, yielding R: 0.98 and SECV: 1.07 °C. We conclude that NIRS can be used successfully to assess the chemical composition and storage conditions in minced raw fish used by the fishmeal industry.
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Cozzolino et al. (2002) studied this question.
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