An Overview on Nondestructive Spectroscopic Techniques for Lipid and Lipid Oxidation Analysis in Fish and Fish Products

Abstract

Due to the high content of polyunsaturated fatty acids, fish lipids are readily susceptible to oxidation, which leads to serious food deterioration during storage. However, it remains a major challenging task to develop proper and effective assessment of lipid oxidation because the process is complicated and relies on the type of the oxidation agents, lipid substrate, and the environmental factors. This fact, in association with the limitations of traditional methods, which are normally burdensome, time-consuming, and destructive, highlights the great necessity of developing and spreading the use of convenient, cost-effective, and noninvasive alternative methods, such as spectroscopic techniques. As spectroscopic techniques have provided interesting and promising results in the area of fish quality and safety inspection, the goal of this review is to give an overview of research advances in the application of various spectroscopic techniques, namely infrared (IR) spectroscopy, Raman spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, and hyperspectral imaging (HSI), for constituent analysis of fish lipids and for oxidation evaluations. These spectroscopic techniques are described in terms of their basic principles and application advantages. Meanwhile, some perspectives on the current situation and future trends are also presented.

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

“…Oil oxidation is initiated when a H atom is removed from fatty acids to generate hydroperoxide as the primary oxidation product. [ 31 ] H atom adjacent to the double bond, especially the H attached to the carbon between the double bonds, is removed easily. [ 3 ] Also the metal catalysts, ultraviolet and visible light at ambient temperature can provide the energy to remove H from fatty acids.…”

Chemometric methods applied in the image plane to correct striping noise in hyperspectral chemical images of biomaterials

“…The IR image (also known as hypercube, spectral cube, data cube, or spectral volume) is three‐dimensional (3‐D) in nature with two spatial dimensions (of X rows and Y columns) and one spectral dimension (of λ wavelengths) . The hypercube described as I(x, y, λ) can be viewed either as a separate spatial image I(x, y) at each individual wavelength λ, or as a spectrum I(λ) at each individual pixel (x, y).…”

Principles of Hyperspectral Microscope Imaging Techniques and Their Applications in Food Quality and Safety Detection: A Review

“…However, optical microscope imaging analysis is a destructive, laborious, and time‐consuming technique, which can provide the ultrastructural images and morphology of an object without any chemical information (Savage, Picard, González‐Ibáñez, & Tremblay, ). On the other hand, by integrating imaging or computer vision (Du and Sun, ; Jackman, Sun & Allen, ; Sun and Brosnan, ; Wang and Sun, ; Zheng, Sun, & Zheng, ) and spectroscopy (Morsy and Sun, ; He and Sun, ; Wang, Sun, Pu, & Cheng, , b; Xu, Riccioli, & Sun, ) into one system, hyperspectral imaging (HSI) is a rapid and noninvasive technique that can simultaneously obtain both spectral and spatial information of an object. In recent years, HSI techniques have been widely studied for evaluating food quality and safety attributes (Liu, Pu, & Sun, ; Liu, Sun, Cheng, & Han, ; Ma, Pu, & Sun, , ; Pan, Sun, Cheng, & Han, ; Cheng, Sun, Pu, & Wei, , b, , ; Dai, Cheng, Sun, Zhu, & Pu, ).…”