1Shizuoka Prefectual Fisheries Experiment Station, Shizuoka 425-0033, 2School of Marine Science and Technology, Tokai University, Shizuoka 424-0902, 3National Food Research Institute, Ibaraki 305-8642, Japan
Nondestructive determination of fat content in the whole body of raw and frozen horse mackerel by Near Infrared (NIR) Spectroscopy was performed. As a result of multiple linear regression based on 2nd derivative spectra of the center of the dorsal body and fat content of the whole body, a good calibration equation, having d2 log(1/R) at fat band of 926nm as the first variable was obtained. The RPD* values were 2.8 in raw sample and 2.7 in frozen sample. And a good calibration equation having the high RPD value of 2.8 was also obtained from the combined spectral data of raw and frozen samples. It was concluded that NIR spectroscopy has the possibility to determine the fat content of the whole body of raw and frozen horse mackerel by measuring NIR spectra of the center of the dorsal body using an interactance probe.
(*RPD is the ratio of standard deviation of reference data in prediction set to SEP.)