Salmon fat content estimation by near infrared transmission spectroscopy

Near infrared transmission (NIT) specroscopy spectrum in the region 850–1050 nm was used for prediction of the fat content in fresh salmon fillets. The square error of prediction was 0.49%, and the correlation between measured and predicted fat from the NIT-spectrum was 0.99. The only sample preparation needed was simple homogenization of the fillet prior to analysis.