A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon ( Salmo salar ) stored under modified atmospheres

Saraiva, Cristina; Vasconcelos, Helena; Almeida, José

doi:10.1016/j.ijfoodmicro.2016.10.038

Cited by 37 publications

(30 citation statements)

References 58 publications

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“…In another study, Saraiva and collaborators [82] reported the use of FT-MIR to identify and monitor spoilage of salmon samples stored in three different environments, in real time. The homogenised salmon samples were analysed using an attenuated total reflectance (ATR) cell where PCA was used to identify the regions in the MIR region associated with the spoilage process [82]. The researchers also used LDA to analyse the MIR spectral data in combination with sensory to better quantify sample freshness [82].…”

Section: Freshness Spoilage and Storagementioning

confidence: 99%

“…The homogenised salmon samples were analysed using an attenuated total reflectance (ATR) cell where PCA was used to identify the regions in the MIR region associated with the spoilage process [82]. The researchers also used LDA to analyse the MIR spectral data in combination with sensory to better quantify sample freshness [82]. The use of hyperspectral imaging to monitor freshness in cod fillets (freeze storage, thawing, vacuum packed) was reported [83].…”

Section: Freshness Spoilage and Storagementioning

confidence: 99%

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How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy

Power

Cozzolino

2020

Applied Sciences

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Food authenticity, traceability and provenance are emerging issues of major concern for consumers, industries and regulatory bodies worldwide. In addition, both food safety and security are an intrinsic component of food quality where the above issues are key in modern traceability and management systems. It has been reported that substitution of a high-quality species by less expensive ones might be a frequent practice in seafood products such as fish and shellfish. In this type of products, the source (e.g., origin) and identification of the species are complex. Although different countries have implemented strict regulations and labelling protocols, these issues still are of concern. This article briefly reviews some of the most recent applications of vibrational spectroscopy (near and mid infrared, Raman) combined with chemometrics to target some of these issues in the seafood and fish industries.

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Section: Freshness Spoilage and Storagementioning

confidence: 99%

Section: Freshness Spoilage and Storagementioning

confidence: 99%

How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy

Power

Cozzolino

2020

Applied Sciences

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“…FT-IR wavelengths in regions from 1752 to 1735 cm −1 , from 1560 to 1245 cm −1 , and from 1160 to 1025 cm −1 were used in a PLSR model to predicate freshness, TVC, and some specific microorganisms in fresh salmon stored under various packaging systems (aerobic, MAP (50%N 2 /40%CO 2 /10%O 2 )) at 3, 8, and 30 • C [184]. The TVC and psychrotrophs, lactic acid bacteria, molds, and yeasts, Brochothrix thermosphacta, Enterobacteriaceae, Pseudomonas spp., and H 2 S producing bacterial counts were successfully with R 2 in the range of 0.61-0.87.…”

Section: Non-thermal Treatmentsmentioning

confidence: 99%

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

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“…Saraiva et al. have also used the FTIR strategy to monitor the spoilage of fresh salmon . Vasconcelos et al.…”

Section: Introductionmentioning

confidence: 99%

“…15 Saraiva et al have also used the FTIR strategy to monitor the spoilage of fresh salmon. 16 Vasconcelos et al have evaluated the spoilage of chicken with the FTIR approach in tandem with chemometrics. 17 These studies were all limited to the surface analysis of solid samples, however, and the useful information involved in the volatiles was almost missed.…”

mentioning

confidence: 99%

A gas Fourier transform infrared spectroscopy methodology for the rapid and accurate discrimination of chicken spoilage through volatiles analysis

Tan¹,

Huang²,

Lv³

et al. 2019

Flavour & Fragrance J

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The discrimination of chicken spoilage is extremely important in order to guarantee the quality and safety of chicken before consumption, and requires an efficient and reliable method. We aimed to find a rapid and accurate method to discriminate the level of spoilage of chicken, and have developed a gas Fourier transform infrared spectroscopy (G‐FTIR) methodology based on analysing volatiles from chicken samples. In this method, the volatiles of chicken samples were first measured by the G‐FTIR spectrometer. After that, a chemometrics method combining principal component analysis (PCA) with support vector machine (SVM) was developed to encode the G‐FTIR spectra. With the combination of G‐FTIR spectra and the chemometrics method, a relationship between the spoilage levels of chicken and the G‐FTIR spectra of volatiles was established. As a result, the spoilage levels of chicken samples were accurately distinguished with a prediction accuracy of 100%, for samples stored at both normal (20 °C) and cold (4 °C) temperatures. The results obtained were correlated with the routine total volatile basis nitrogen (TVB‐N) method for validation. In addition, The G‐FTIR detection process for each sample could be performed within 3 min, requiring no chemical reagents. The G‐FTIR methodology performed well for the rapid discrimination of chicken spoilage, which could also be extended to the detection of other spoiled foods.

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A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon ( Salmo salar ) stored under modified atmospheres

Cited by 37 publications

References 58 publications

How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy

How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

A gas Fourier transform infrared spectroscopy methodology for the rapid and accurate discrimination of chicken spoilage through volatiles analysis

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