| Author | Message | ||
     Margot White (Margot) |
Hi, I'm not an NIR expert but have developed a calibration using NIRS to predict dry matter, crude protein and crude fat in complete high moisture diets for mink. Mink are carnivores and consume a similar diet to a wet canned cat food. If anyone has calibration and/or performance statistics to share on these types of complete wet feeds I would certainly appreciate the information for comparison purposes. Thanks! | ||
| nidhi ramlogun |
Hi, we have currently bought a nirs to determine protein and fat content in tuna to optimize our cooking process in our cannery. i am a novice in nir and chemometrics . if anyone couldguide me to the right references so that i might get a good start with commissioning , calibration and validation of the equipment. i would also like to obtain help from any one who has done similar studies | ||
| Kathryn Lee |
I have been working with NIR for over 15 years. The more I do this, the more I realize there is to know. Since you are a novice in NIR and chemometrics, I would highly recommend hiring a consultant. Since I am not a consultant, I can recommend that you use one! There is simply too much for you to learn quickly and well, especially on a natural product such as tuna. You should also have an expert on the fish as well as how environment and food sources affect the fish. NIR is best done as a collaboration of experts. | ||
| Christel |
Hi, wellcome to the fish group. I have been working with NIR on fish in many years, and have many relevant publications. The first decition you have to make, before you do anything else, is to find out what you want to measure and the needed precition. Then you have to be very strategic in the way you make your calibrations. Fish usually have a considerable chemical variation during the year and this variation MUST be included in the calibration. It'f fun and very useful to use NIR on fish material. Good luck to you Christel Solberg |