Prediction of proximate fish composition from ultrasonic properties: Catfish, cod, flounder, mackerel and salmon

The ultrasonic velocity within Atlantic cod (Gadus morhua), Atlantic macker el (Scomber sombrus), Atlantic salmon (Salmo salar), Channel catfish (Ictal urus punctatus), and Sole flounder (Pseudopleuronectes americanus) fillets was measured over a range of temperatures (5 to 35 degrees C) using an ultr asonic pulse-echo technique (approximate to 3.5 MHz), Lipid, protein, moist ure and ash content of fillets were determined by standard methods. Ultraso nic velocity-temperature profiles were dependent on fish composition and co uld be predicted reasonably well using a semi-empirical equation developed in a previous study, Ultrasonic velocity measurements show potential for an alyzing fish composition.