Abstract

Near infrared (NIR) reflectance and transmittance spectroscopy were studied as potential methods for determination of the sodium chloride (NaCl) content of sausages. Fifty-seven batches of sausages with varying chemical composition were produced. The NaCl content of the sausages varied between 1.4 and 2.2%. NIR reflectance and transmittance analyses were performed on both the sausage-mixes and the sausages. Comparable accuracy was achieved when performing the NIR analysis of either the sausage-mixes or the sausages. The NIR reflectance and transmittance methods were able to determine the NaCl content of the sausages with prediction errors of 0.04% and 0.07%, respectively. This suggests that both methods could be utilised for prediction of the NaCl content, in addition to the main chemical components of the sausages.

© 1993 NIR Publications

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