Determination of the protein content in brine from salted herring using near-infrared spectroscopy.

摘要

Potential of NIR spectroscopy (1000-2500 nm) to determine the protein content in brine from traditionally barrel-salted herring was investigated. Results of principal component analysis of the NIR spectra highlighted 2 groups, one including the first 100 days of storage, and the other where storage duration was over 100 days. A correlation coeff. of 0.93 and a prediction error (root mean-squared error of cross-validation) of 0.25 g/100 g were obtained using a partial least-squares regression model between certain regions of the NIR spectra and protein content. It is concluded that NIR spectroscopy is suitable as a potential noninvasive, fast procedure for determination of protein levels in brine from barrel-salted herring.