Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (<i>Xiphias gladius</i>L)

Fasolato, Luca; Balzan, Stefania; Riovanto, Roberto; Berzaghi, Paolo; Mirisola, Massimo; Ferlito, Jacopo Carlo; Serva, Lorenzo; Benozzo, F.; Passera, Roberto; Tepedino, Valentina; Novelli, Enrico

doi:10.1080/10498850.2011.615103

Cited by 39 publications

(28 citation statements)

References 21 publications

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“…79,80 A portable visible NIR (Vis-NIR) device was determined to efficiently distinguish between fresh and frozen fish samples. 81 The problem of calibration is usually considered one of the biggest weaknesses of NIR spectroscopy. However, an interesting study proved that the successful transfer of calibration models from large, previously collected databases to new devices more suitable for in situ analysis is possible.…”

Section: Applications In the Agro-food Industrymentioning

confidence: 99%

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

et al. 2013

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Industry has created the need for a cost-effective and nondestructive quality-control analysis system. This requirement has increased interest in near-infrared (NIR) spectroscopy, leading to the development and marketing of handheld devices that enable new applications that can be implemented in situ. Portable NIR spectrometers are powerful instruments offering several advantages for nondestructive, online, or in situ analysis: small size, low cost, robustness, simplicity of analysis, sample user interface, portability, and ergonomic design. Several studies of on-site NIR applications are presented: characterization of internal and external parameters of fruits and vegetables; conservation state and fat content of meat and fish; distinguishing among and quality evaluation of beverages and dairy products; protein content of cereals; evaluation of grape ripeness in vineyards; and soil analysis. Chemometrics is an essential part of NIR spectroscopy manipulation because wavelength-dependent scattering effects, instrumental noise, ambient effects, and other sources of variability may complicate the spectra. As a consequence, it is difficult to assign specific absorption bands to specific functional groups. To achieve useful and meaningful results, multivariate statistical techniques (essentially involving regression techniques coupled with spectral preprocessing) are therefore required to extract the information hidden in the spectra. This work reviews the evolution of the use of portable near-infrared spectrometers in the agro-food industry.

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Section: Applications In the Agro-food Industrymentioning

confidence: 99%

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

et al. 2013

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“…In addition, spectroscopic techniques have also been used for authentication and discrimination between frozen-thawed and unfrozen foodstuffs including beef, red sea bream, and swordfish (Fasolato et al, 2012;Uddin et al, 2005). However, for other types of heterogenous food, the quality attributes at different locations may be diverse, whereas, spectroscopic method cannot measure the spatial information.…”

Section: Introductionmentioning

confidence: 98%

Discrimination of shelled shrimp (Metapenaeus ensis) among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique

Cheng

Sun

et al. 2015

LWT - Food Science and Technology

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“…However, the reliability of these methods is limited in case of fish with a long shelf life (Duflos et al, 2002) and in presence of processed products such as skinned and filleted fish (Hassoun & Karoui, 2017). More recently, alternative physical methods based on frontface fluorescence, near infrared spectroscopy, solid-phase gas chromatography and mass spectrometry, have been proposed as non-destructive methods for fresh-frozen product discrimination (Karoui et al, 2006;Uddin 2010, Fasolato et al, 2012, Leduc et al, 2012, Zhu et al 2013, Ottavian, Fasolato, Facco, & Barolo, 2013. Although all methods have been shown to be effective for the analysis of whole and filleted products they require a large set of reference samples for the assay validation and the development of calibration models for each species (Ottavian et al, 2013;Hassoun & Karoui, 2017).…”

Section: Introductionmentioning

confidence: 99%

Histological discrimination of fresh and frozen/thawed fish meat: European hake (Merluccius merluccius) as a possible model for white meat fish species

et al. 2018

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The present study aimed at setting up a standard operating histological procedure to discriminate fresh from frozen-thawed fish products of the species Merluccius merluccius (European hake). A preliminary histological analysis of fresh M. merluccius muscle was performed to select the sampling site and highlight possible timedependent tissue alterations during shelf-life. To set a suitable operational grid for discriminating the freezing process, morphological and morphometrical parameters were assessed on 90 muscle tissue samples collected from 30 fresh, 30 experimentally frozen at-20°C and 30 Individual Quick Frozen (IQF) specimens of M. merluccius. Structural score, presence of freezing vacuoles, a number of vacuoles per field higher than 1.12 and the presence of interstitial seroproteinaceous material, which had achieved statistical significance in group comparisons were chosen as freezing markers. Accuracy and repeatability, assessed on the analysis of two independent operators (on-training and expert), showed high analytical specificity and sensitivity and a concordant diagnostic performance regardless the operators expertise. The grid was finally validated by a single blind test on 30 additional M. merluccius commercial products and allowed the allocation of all the samples to fresh or frozen status without inconclusive results. The method could be profitably applied against fraudulent adulteration practices.

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Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (Xiphias gladiusL)

Cited by 39 publications

References 21 publications

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

Discrimination of shelled shrimp (Metapenaeus ensis) among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique

Histological discrimination of fresh and frozen/thawed fish meat: European hake (Merluccius merluccius) as a possible model for white meat fish species

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