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Abstract
The ultrasonic velocity of Atlantic mackerel (Scomber scombrus) samples of varying composition was measured using a handheld device over the temperature range 5 to 30°C. The lipid, water and solids-non-fat contents of mackerel could be determined by analyzing the ultrasonic velocity versus temperature profiles using a semi-empirical equation developed in an earlier study. Measurements at 25°C could be used to provide information about the fat content of the mackerel. These results show that a relatively low-cost hand-held ultrasonic device could be used to analyze the proximate composition of mackerel. The availability of a hand-held ultrasonic device that is simple to use would be useful for grading mackerel according to their composition.
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