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Development of a Rapid Non-Destructive....
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GRANT NUMBER:  NA66FD0020           NMFS NUMBER: 95-NER-098

REPORT TITLE::Development of a Rapid Non-Destructive Technique to Measure Fat Content of Mackerel

AUTHOR: McClements, Dr. David Julian

PUBLISH DATE: December 1, 1997

AVAILABLE FROM:  National Marine Fisheries Service, Northeast Region, One Blackburn Drive, Gloucester, MA 01930-2298.  PHONE: (978) 281-9256

ABSTRACT

Our objective was to ascertain the relationship between the ultrasonic properties of fish and their composition.  Fish analogs with varying protein (15 to 25wt%), lipid (0 to 25 wt%) and moisture (55 to 80 wt%) contents were prepared by mixing dried cod powder, sunflower oil and distilled water.  The temperature dependence of the ultrasonic velocity of fish analogs was measured from 5 to 35 C.  The ultrasonic velocity increased with solids-non-fat at all temperatures, but had a more complex dependence on fat content. Around 15 C the ultrasonic velocity was independent of fat, at lower temperatures it increased with fat, and at higher temperature it decreased. Empirical equations were developed to relate the ultrasonic velocity to composition.   Our results highlight the potential of ultrasonic velocity to composition. Our results highlight the potential of ultrasonic velocity measurements to rapidly and nondestructively determine fish composition.

 
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