Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage

Sánchez‐Alonso, Isabel; Carmona, Pedro; Careche, Mercedes

doi:10.1016/j.foodchem.2011.10.047

Cited by 54 publications

(27 citation statements)

References 34 publications

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“…The authors attributed this difference to sampling procedure. These results were recently confirmed bySanchez-Alonso et al (2012b) who investigated changes in lipids extracted from hake fillets after frozen storage at -10 °C for 3, 14, and 23 weeks. Lipid oxidation changes occurring at about 1658 cm -1 were attributed to v C=C stretching band, which, in turn, was attributed to development of conjugated dienes.…”

supporting

confidence: 57%

Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations

Hassoun¹,

Karoui²

2015

Critical Reviews in Food Science and Nutrition

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Although being one of the most vulnerable and perishable products, fish and other seafoods provide a wide range of health-promoting compounds. Recently, the growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Several traditional physicochemical, textural, sensory, and electrical methods have been used to evaluate freshness and authentication of fish and other seafood products. Despite the importance of these standard methods, they are expensive and time-consuming, and often susceptible to large sources of variation. Recently, spectroscopic methods and other emerging techniques have shown great potential due to speed of analysis, minimal sample preparation, high repeatability, low cost, and, most of all, the fact that these techniques are noninvasive and nondestructive and, therefore, could be applied to any online monitoring system. This review describes firstly and briefly the basic principles of multivariate data analysis, followed by the most commonly traditional methods used for the determination of the freshness and authenticity of fish and other seafood products. A special focus is put on the use of rapid and nondestructive techniques (spectroscopic techniques and instrumental sensors) to address several issues related to the quality of these products. Moreover, the advantages and limitations of each technique are reviewed and some perspectives are also given.

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supporting

confidence: 57%

Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations

Hassoun¹,

Karoui²

2015

Critical Reviews in Food Science and Nutrition

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“…Effect of salt concentration on the protein structures were mainly monitored with tyrosine bands which were in a positive correlation with hydrogenated N-H groups. 72 A study was carried out using linoleic acid, which is a very important fatty acid in human diet. Mono-, di-, oligo-and polysaccharides show characteristic Raman bands by which carbohydrates can be easily determined and quantied.…”

Section: Proteinsmentioning

confidence: 99%

Dispersive and FT-Raman spectroscopic methods in food analysis

et al. 2015

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Raman spectroscopy is a powerful technique for molecular analysis of food samples. A fingerprint spectrum can be obtained for a target molecule by using Raman technology, as specific signals are obtained for chemical bonds in the target. In this way, food components, additives, processes and changes during shelf life, adulterations and numerous contaminants such as microorganisms, chemicals and toxins, can also be determined with or without the help of chemometric methods. The studies included in this review show that Raman spectroscopy has great potential for food analyses. In this review, we aim to bring together Raman studies on components, contaminants, raw materials, and adulterations of various food, and attempt to prepare a database of Raman bands obtained from food samples.

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“…Calibration equations recorded from PLS were superior to that from MLR, with higher correlation coefficients of calibration and prediction ( r c and r p ), as well as lower standard errors of calibration and prediction (SEC and SEP). As reported by Sánchez‐Alonso and others (), mid‐Fourier transform infrared (FTIR) established itself as a useful analytical tool to investigate lipid changes during frozen storage. Based on their experiment (Sánchez‐Alonso and others ), the intensity of the FFA carboxylic band obtained from spectroscopy was capable of monitoring the development of lipid hydrolysis in hake lipids.…”

Section: Ir Spectroscopymentioning

confidence: 97%

“…As reported by Sánchez‐Alonso and others (), mid‐Fourier transform infrared (FTIR) established itself as a useful analytical tool to investigate lipid changes during frozen storage. Based on their experiment (Sánchez‐Alonso and others ), the intensity of the FFA carboxylic band obtained from spectroscopy was capable of monitoring the development of lipid hydrolysis in hake lipids. A similar study was undertaken by Cozzolino and others () who managed to monitor the hydrolytic and oxidative degradation of lipids in fish oil by correlating NIR measurement with reference data of FFA, anisidine value (AV), and PV.…”

Section: Ir Spectroscopymentioning

confidence: 97%

“…More recently, some pioneer research has been published to employ Raman spectroscopy for lipid deterioration evaluation. For example, FT‐Raman spectroscopy was utilized to monitor lipid changes, which took place when hake fillets were under frozen storage (Sánchez‐Alonso and others ). In view of their study (Sánchez‐Alonso and others ), the only observed spectral transitions correlated with lipid oxidation during frozen storage were the changes in the ν (C = C) stretching region (1658 cm −1 band), which were partially due to conjugated dienes development.…”

Section: Raman Spectroscopymentioning

confidence: 99%

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

Riccioli

Sun

2015

Comp Rev Food Sci Food Safe

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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.

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Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage

Cited by 54 publications

References 34 publications

Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations

Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations

Dispersive and FT-Raman spectroscopic methods in food analysis

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

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