使用计算机断层扫描对干腌鳕鱼中的盐分、水分和蛋白质进行无损分析。

Nondestructive analysis of salt, water, and protein in dried salted cod using computed tomography.

作者信息

Håseth T T, Høy M, Egelandsdal B, Sørheim O

机构信息

Nofima Mat AS, Osloveien 1, N-1430 As, Norway.

出版信息

J Food Sci. 2009 Apr;74(3):E147-53. doi: 10.1111/j.1750-3841.2009.01102.x.

DOI:10.1111/j.1750-3841.2009.01102.x

PMID:19397720

Abstract

Computed X-ray tomography (CT) was used to determine NaCl, water, and protein levels in dried salted cod. Cod fillets were salted and dried, and CT was conducted several times during the process. Also, homogenized cod samples with a chemical composition covering the typical composition of cod during salting and drying were produced, and CT scanned. Chemical composition of fillet and model samples was predicted from CT images acquired at 80, 110, and 130 kV. The best average prediction errors (RMSECV) obtained for homogenized samples were 0.6% NaCl, 1.3% water, and 1.5% protein; all explained variances were R2= 0.99 or above. The best RMSECVs and explained variances for cod fillet samples were 0.9% NaCl (R2= 0.96), 0.8% water (R2= 0.99), and 1.4% protein (R2= 0.79). Combining CT values from 2 or 3 voltages gave the best predictions except when predicting salt in cod fillet, where 1 voltage was sufficient.

摘要

计算机断层扫描（CT）用于测定干腌鳕鱼中的氯化钠、水分和蛋白质含量。鳕鱼鱼片经过腌制和干燥处理，在此过程中进行了多次CT扫描。此外，还制备了化学成分涵盖腌制和干燥过程中鳕鱼典型成分的均质鳕鱼样品，并进行了CT扫描。根据在80、110和130千伏下获取的CT图像预测鱼片和模型样品的化学成分。均质样品获得的最佳平均预测误差（RMSECV）为：氯化钠0.6%、水分1.3%、蛋白质1.5%；所有解释方差R2均为0.99或以上。鳕鱼鱼片样品的最佳RMSECV和解释方差为：氯化钠0.9%（R2=0.96）、水分0.8%（R2=0.99）、蛋白质1.4%（R2=0.79）。除了预测鳕鱼鱼片中的盐分（此时一个电压就足够了）外，结合两个或三个电压的CT值可得到最佳预测结果。