Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

Hassoun, Abdo; Sahar, Amna; Lakhal, Lyès; Aït‐Kaddour, Abderrahmane

doi:10.1016/j.lwt.2019.01.021

Cited by 89 publications

(50 citation statements)

References 123 publications

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“…Fluorescence is complementary to UV-Vis absorption; it occurs when a molecule (excited by the UV-Vis light) dissipates part of its energy (as heat) during vibrational relaxation, and the remaining fraction of the excess energy is lost in the emission of a photon of a lower energy than that of the absorbed photon. Food products include intrinsic fluorophores, such as aromatic amino acids (phenylalanine, tyrosine, and tryptophan), vitamins (vitamin A or retinol, vitamin B2 or riboflavin, vitamin B6 or pyridoxin, and vitamin E or R-tocopherol), and cofactors (nicotinamide adenine dinucleotide; NADH), nucleic acids (ATP), porphyrins (hematoporphyrin), and flavonoids; consequently, fluorescence spectroscopy (in non-destructive mode) represents a strategic tool for sensor technology [ 43 , 73 ]. Multivariate approaches are usually used to handle UV-Vis spectra and complex fluorescence signals.…”

Section: Detection Of Frozen–thawed Seafoods By Spectroscopic Techmentioning

confidence: 99%

“…Despite the huge number of studies dealing with the topic of discrimination between fresh and frozen–thawed fish and other seafoods by spectroscopic techniques, until now, there have been no reviews that comprehensively summarize these studies. The scientific literature shows that this topic was only addressed briefly as a part of authenticity issues in some previous review papers [ 8 , 9 , 21 , 43 , 44 , 45 ]. Thus, to the best of our knowledge, this review paper is the first to be totally and exclusively devoted to discussing all the spectroscopic studies that have been published so far on this subject.…”

Section: Introductionmentioning

confidence: 99%

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Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

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Fish and other seafood products have a limited shelf life due to favorable conditions for microbial growth and enzymatic alterations. Various preservation and/or processing methods have been developed for shelf-life extension and for maintaining the quality of such highly perishable products. Freezing and frozen storage are among the most commonly applied techniques for this purpose. However, frozen–thawed fish or meat are less preferred by consumers; thus, labeling thawed products as fresh is considered a fraudulent practice. To detect this kind of fraud, several techniques and approaches (e.g., enzymatic, histological) have been commonly employed. While these methods have proven successful, they are not without limitations. In recent years, different emerging methods have been investigated to be used in place of other traditional detection methods of thawed products. In this context, spectroscopic techniques have received considerable attention due to their potential as being rapid and non-destructive analytical tools. This review paper aims to summarize studies that investigated the potential of emerging techniques, particularly those based on spectroscopy in combination with chemometric tools, to detect frozen–thawed muscle foods.

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Section: Detection Of Frozen–thawed Seafoods By Spectroscopic Techmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

et al. 2020

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“…Fluorescence spectroscopy is very sensitive to changes in the local molecular environment of fluorophores, and several factors (pH, temperature, polarity, color, etc.) in the food matrix highly influence fluorescence signals [18][19][20][21].…”

Section: Online Fluorescence Hyperspectral Imaging Spectramentioning

confidence: 99%

“…After cooking, samples were kept in a cold room (humidity 80-90%, temperature 4 ± 2 • C) for one hour, then cut and placed in small glass dishes for measurements. Eighteen (18) samples from each brand were cooked and analyzed, while two samples were analyzed without cooking (raw), meaning that a total of 20 samples from each brand were analyzed. The spectroscopic measurements were performed first, starting with the online fluorescence spectroscopy followed by the online diffuse reflectance analysis and the offline visible/near infrared diffuse reflectance measurements.…”

Section: Preparation Of Lutefisk Samples and Cooking Proceduresmentioning

confidence: 99%

Performance of Fluorescence and Diffuse Reflectance Hyperspectral Imaging for Characterization of Lutefisk: A Traditional Norwegian Fish Dish

et al. 2020

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Lutefisk is a traditional Norwegian fish dish made from dried fish, such as cod or other whitefish. In Norway and other Nordic countries, lutefisk is considered among the most popular dishes served during Christmas or other festive occasions. However, to date, little attention has been paid to this product, and available research on the quality, processing, and chemistry of lutefisk is still limited. The quality of this very delicate product, with a high pH value, depends on many factors, such as the initial quality of raw materials (stockfish), the quantity of lye used during the preparation process of lutefisk, and time during soaking in the lye and water, among others, making it challenging to both optimize processing and monitor the quality of lutefisk. In this study, four commercially available lutefisk brands (labelled as A, B, C, and D) were characterized using two online spectroscopic techniques, namely fluorescence and diffuse reflectance hyperspectral imaging, implemented on conveyor belts to mimic industrial applications. The samples were also analyzed by the use of an offline laboratory instrument based on visible/near infrared diffuse reflectance spectroscopy. Three traditional measurements, including texture, water content, and pH, were also conducted on the same samples. Supervised classification PLS-DA models were built with each dataset and relationships between the spectroscopic measurements and the traditional data were investigated using canonical correlations. The spectroscopic methods, especially fluorescence spectroscopy, demonstrated high performance for the discrimination between samples of the different brands, with high correlations between the spectral and traditional measurements. Although more validations of the results of this study are still required, these preliminary findings suggest that the destructive, laborious, and time-consuming traditional techniques can be replaced by rapid and nondestructive online measurements based on hyperspectral imaging used in fluorescence or diffuse reflectance mode.

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“…cohesiveness, positively correlated with the PC2, while the high-temperature cooked samples were mainly influenced by drip loss and L* color, negatively correlated with the PC2. Fluorescence Spectra: Compared to other spectroscopic techniques, the fluorescence spectroscopy is very sensitive to changes in the local molecular environment of fluorophores, such as changes in pH, temperature, polarity, and color [34][35][36]. Fish can be considered as a multifluorophoric matrix due to their content of several fluorophores, such as aromatic amino acids, nicotinamide adenine dinucleotide (NADH), riboflavin, oxidation products, collagen, among others.…”

Section: Changes In Colormentioning

confidence: 99%

Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets

Hassoun

Cropotova

Rustad

et al. 2020

Sensors

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In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (Gadus morhua L.) fillets. Vacuum-packed samples were thermally treated in a water bath at 50, 60, 70 and 80 °C for 5 and 10 min, and further stored for one, four, and eight days at 4 ± 1 °C before analysis. Several traditional (including cooking loss, drip loss, texture, protein solubility, protein oxidation, and color) and spectroscopic (fluorescence and diffuse reflectance hyperspectral imaging) measurements were conducted on the same samples. The results showed a decrease in fluorescence intensity with increasing cooking temperature and storage time, while the impact of cooking time was only noticeable at low temperatures. Diffuse reflectance data exhibited a decrease in absorbance, possibly as a result of protein denaturation and increased scattering at higher cooking temperatures. Both fluorescence and diffuse reflectance data were highly correlated with color parameters, whereas moderate correlations were observed with most other traditional parameters. Support vector machine models performed better than partial least square ones for both classification of cod samples cooked at different temperatures and in prediction of the cooking temperature. The best classification result was obtained on fluorescence data, achieving an accuracy of 92.5%, while the prediction models resulted in a root mean square error of prediction of cooking temperature lower than 5 °C. Overall, the classification and prediction models showed good results, indicating that spectroscopic techniques, especially fluorescence hyperspectral imaging, have a high potential for monitoring thermal treatments in cod fillets.

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Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

Cited by 89 publications

References 123 publications

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

Performance of Fluorescence and Diffuse Reflectance Hyperspectral Imaging for Characterization of Lutefisk: A Traditional Norwegian Fish Dish

Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets

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