Characterization of lipid composition in the muscle tissue of four shrimp species commonly consumed in China by UPLC−Triple TOF−MS/MS

Sun, Hai‐Wei; Song, Yu; Zhang, Hongwei; Zhang, Xiaomei; Liu, Yanzi; Wang, Xuesong; Cong, Peixu; Xu, Jie; Xue, Changhu

doi:10.1016/j.lwt.2020.109469

Cited by 25 publications

(18 citation statements)

References 47 publications

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“…Traditionally, MS methods are coupled with chromatographic separation techniques, such as liquid chromatography mass spectrometry (LC-MS) [142]. More recently, direct MS analysis approaches, such as matrix-assisted laser desorption/ionization-time of flight (MALDI-TOF), real-time techniques (e.g., direct analysis in real-time (DART) technique), and high-resolution mass spectrometry (HR-MS), among others, have been developed and applied to many authentication problems [123,[144][145][146][147]. For example, a DART HR-MS method was developed to discriminate Canadian wild salmon from the farmed fish produced in Canada, Chile, and Norway [144].…”

Section: Protein-based Techniques and Related Methodsmentioning

confidence: 99%

“…PCA demonstrated that the clusters of oilfish were well separated from those of cod, while the application of discriminant analysis models showed that the fish tissue can be authenticated with 96-100% accuracy. Another recent study investigated the potential of ultra-performance liquid chromatography-triple time-of-flight-tandem mass spectrometry (UPLC−triple TOF−MS/MS) to determine lipid composition in the muscle tissue of four popularly consumed shrimp species [146]. About 600 lipid compounds from 14 classes were characterized and quantified, and PCA results of lipid profiles allowed the different species to be distinguished.…”

Section: Protein-based Techniques and Related Methodsmentioning

confidence: 99%

“…Given the widespread practice of species fraud and the serious consequences it can have, it is no wonder that a wide variety of conventional methods and spectral fingerprinting techniques have been investigated in order to aid in addressing this issue. DNA analysis and MS methods are among the most commonly used techniques in this regard [126,145,146,184,185]. Seven freshwater fish species Species identification NIR (1000-1799 nm) PCA, LDA [190] Fish surimi; white croaker, hairtail, red coat Species identification FT-IR (2500-25000 nm) PCR [191] Fish surimi; white croaker, hairtail, red coat Species identification NIR (1000-2500 nm) DA [192] Freshwater shrimps Addition adulterant LF-NMR, MRI PCA, PLSR [193] Tilapia Detection of thawed fish NIR (1000-2500 nm) PCA [194] Crucian carp Detection of thawed fish VIS/NIR HSI (400-1000 nm) PLS-DA [195] Grass carp Detection of thawed fish VIS/NIR HIS (400-1000 nm) SIMCA, PLS-DA, LS-SVM, and PNN [196] Shelled shrimp Detection of thawed products VIS/NIR HSI (400-1000 nm) SIMCA, RF [197] PCA Several spectroscopic techniques in conjunction with chemometric tools have been used to identify fish species and detect fraud.…”

Section: Fish and Seafood Productsmentioning

confidence: 99%

Section: Examples Of Recent Use Of Spectroscopic and Traditional Mmentioning

confidence: 99%

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Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

111

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Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

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Section: Protein-based Techniques and Related Methodsmentioning

confidence: 99%

Section: Protein-based Techniques and Related Methodsmentioning

confidence: 99%

Section: Fish and Seafood Productsmentioning

confidence: 99%

Section: Examples Of Recent Use Of Spectroscopic and Traditional Mmentioning

confidence: 99%

See 2 more Smart Citations

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

111

View full text Add to dashboard Cite

show abstract

“…Lipidomics TAG 32.5%, DAG 12.7%, FFA 0.9%, HexCer 0.2%, Cer 1.1%, SM 0.6%, PL 52%, effective differentiation with PCA (Sun et al, 2020) Martialia hyadesi FINS Two sets of primers: 16sar 5′-CGCCTGTTTAACAAAAACAT-3′ and 16sbr 5′-CCGGTCTGAACTCAGATCACGT-3′ and 16 sr-var 5ť-GACGAGAAGACCCTAATGAGCTTT-3ť and 16sf-var 5ť-CAAATTACGCTGTTATCCCTATGG-3ť-amplification and sequencing of one fragment (200 bp approximately) of 16S rRNA, (Chapela et al, 2002). and MboII, 100% determination (Wolf et al, 2000).…”

Section: Macrobrachium Nipponensementioning

confidence: 99%

The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration

Kotsanopoulos

Exadactylos

Gkafas

et al. 2021

Comp Rev Food Sci Food Safe

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The verification of authenticity and detection of food mislabeling are elements that have been of high importance for centuries. During the last few decades there has been an increasing consumer demand for the verification of food identity and the implementation of stricter controls around these matters. Fish and seafood are among the most easily adulterated foodstuffs mainly due to the significant alterations of the species' morphological characteristics that occur during the different types of processing, which render the visual identification of the animals impossible. Even simple processes, such as filleting remove very important morphological elements and suffice to prevent the visual identification of species in marketed products. Novel techniques have therefore been developed that allow identification of species, the differentiation between species and also the differentiation of individuals that belong to the same species but grow in different populations and regions. Molecular markers have been used during the last few decades to fulfill this purpose and several improvements have been implemented rendering their use applicable to a commercial scale. The reliability, accuracy, reproducibility, and time‐and cost‐effectiveness of these techniques allowed them to be established as routine methods in the industry and research institutes. This review article aims at presenting the most important molecular markers used for the authentication of fish and seafood. The most important techniques are described, and the results of numerous studies are outlined and discussed, allowing interested parties to easily access and compare information about several techniques and fish/seafood species.

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Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying

et al. 2023

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Characterization of lipid composition in the muscle tissue of four shrimp species commonly consumed in China by UPLC−Triple TOF−MS/MS

Cited by 25 publications

References 47 publications

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration

Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying

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