Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and Salmon |
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Authors: | V Suvanich R Ghaedian R Chanamai E A Decker D J McClements |
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Affiliation: | The authors are affiliated with the Dept. of Food Science, Univ. of Massachusetts, Amherst, MA 01003. |
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Abstract: | The ultrasonic velocity within Atlantic cod (Gadus morhua), Atlantic mackerel (Scomber sombrus), Atlantic salmon (Salmo salar), Channel catfish (Ictalurus punctatus), and Sole flounder (Pseudopleuronectes americanus) fillets was measured over a range of temperatures (5 to 35°C) using an ultrasonic pulse-echo technique (~3.5 MHz). Lipid, protein, moisture and ash content of fillets were determined by standard methods. Ultrasonic velocity-temperature profiles were dependent on fish composition and could be predicted reasonably well using a semi-empirical equation developed in a previous study. Ultrasonic velocity measurements show potential for analyzing fish composition. |
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Keywords: | fish composition analysis ultrasonic velocity |
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