Identification and quantification of tuna species in canned tunas with sunflower medium by means of a technique based on front face fluorescence spectroscopy (FFFS)

Boughattas, Ferdaous; Fur, Bruno Le; Karoui, Romdhane

doi:10.1016/j.foodcont.2019.02.003

Cited by 24 publications

(6 citation statements)

References 19 publications

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“…These changes in the intensities could be explained by changes in the protein-lipid, protein-protein or protein-water contacts, according to the findings of Karoui et al (2006a) and Karoui et al (2006b) . Boughattas et al (2019) used the same wavelength for adulteration detection in pure canned tuna fish and their adulterated mixtures with different percentages. These spectra of fish samples showed maximum wavelength located at ~373 nm which corresponding the maximum emission of tryptophan ( Karoui et al, 2017 ).…”

Section: Resultsmentioning

confidence: 99%

“…These variations in the heights of spectra reveal that fluorescence spectroscopy can be used to differentiate beef samples based on various percentages of chicken meat and useful information can be extracted from this spectral data by using multivariate analysis. Boughattas et al (2019) assignd this wavelength for vitamin A for canned tuna fish to check the fish meat adulteration. Karoui et al (2017) also assigned this emission wavelength to vitamin A in rapid differentiation of fresh and frozen-thawed sea fish fillets.…”

Section: Resultsmentioning

confidence: 99%

“…However, generation of distinguished groups based on different levels of chicken meat in minced beef proposed that these spectra contain information that can be used for detection of beef adulteration with chicken meat which demonstrated the competence of fluorescence spectroscopy as a rapid and reliable screening method to detect minced beef adulteration by taking large data and large numbers of samples. Boughattas et al (2019) and Karoui et al (2017) applied PCA for all intrinsic fluorophores they used for fish meat adulteration detection and differentiation of fresh and frozen-thawed sea bass fillets. But for better classification they applied factorial discriminant analysis (FDA) to the first 5PCA of each intrinsic probe.…”

Section: Resultsmentioning

confidence: 99%

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Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric

Saleem¹,

Sahar²,

Pasha³

et al. 2022

Food Sci Anim Resour

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The objective of this study was to explore the potential of front face fluorescence spectroscopy (FFFS) as rapid, non-destructive and inclusive technique along with multi-variate analysis for predicting meat adulteration. For this purpose (FFFS) was used to discriminate pure minced beef meat and adulterated minced beef meat containing (1%, 2%, 3%, 4%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100%) of chicken meat as an adulterant in uncooked beef meat samples. Fixed excitation (290 nm, 322 nm, and 340 nm) and fixed emission (410 nm) wavelengths were used for performing analysis. Fluorescence spectra were acquired from pure and adulterated meat samples to differentiate pure and binary mixtures of meat samples. Principle component analysis, partial least square regression and hierarchical cluster analysis were used as chemometric tools to find out the information from spectral data. These chemometric tools predict adulteration in minced beef meat up to 10% chicken meat but are not good in distinguishing adulteration level from 1% to 5%. The results of this research provide baseline for future work for generating spectral libraries using larger datasets for on-line detection of meat authenticity by using fluorescence spectroscopy.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric

Saleem¹,

Sahar²,

Pasha³

et al. 2022

Food Sci Anim Resour

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show abstract

“…Sunflower oil, olive oil and brine solutions are the most commonly used can filling mediums in the canning industry. Sunflower oil offers more palatable tuna with a relatively lower cost, and olive oil extends shelf-life by retarding the oxidation of tuna and leads to more acceptable colorimetric characteristics (Boughattas, Le Fur,& Karoui, 2019). Recently, usage of various sauces, spices and slices of vegetables as filling medium has become more common due to increasing consumer preference.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Impact of Can-filling Medium on the DNA Quality of Canned Tuna Sold in Supermarkets

Tümerkan¹

2022

ase

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Canned tuna is one of the most commonly consumed food products globally. Due to its high profitability and the increasing demand for it, fraudulent canned tuna products have become a serious problem. The traceability of fish species in packaged material and, in the case of highly processed forms, in canned products, has become impossible; therefore, canned tuna is on the list of the top ten food items affected by fraud. These fraudulent actions cause not only unfair trade in the commercial market and fishing industry, but also cause health damage (such as allergies and poisoning) to the public. Complex food matrices also affect the extracted DNA quality when the main food products are served with another medium. Brine solutions, different kind of oil, and several types of sauce are used as filling medium in the canned tuna production process. These filling medium can cause contamination depending on whether they include oil, salt or other ingredients during DNA extraction from main products. DNA-based protocols have become popular due to their higher reliability rate compared to other protocols. This research investigates the potential impact of can-filling medium on DNA quality, which is a key factor for food traceability research. With this aim, canned tuna from various brands in different can-filling medium such as olive oil, sunflower oil and different kinds of sauces, were obtained from a Turkish supermarket. The quality properties, such as yield and purity, affected the traceability analyses. This study was designed to investigate the potential effect of the filling medium on DNA quality. The results revealed that different kinds of sauce utilization as a can-filling medium cause a reduction in the DNA quality of canned tuna compared to other canned tuna samples that contain olive oil and sunflower oil. The purity of extracted DNA in canned tuna where olive oil was used was found to be relatively higher than other tuna groups with different can-filling medium. Melting curve analyses revealed that sunflower oil causes relatively lower degradation than olive oil and different types of sauce used as filling medium. These results could be beneficial for further seafood traceability research, especially in complex matrices.

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“…Among them, spectroscopy techniques have played a key role in the accomplishment of this objective. Mid-infrared spectroscopy and front-face fluorescence spectroscopy have been applied as authentication tools, based on the analysis of the composition of the vegetable oil used as tuna's covering medium [5] or the analysis of the tuna itself [3,6,7]. Other techniques have also been developed for this same aim, including polymerase chain reaction [8][9][10][11] and loop-mediated isothermal amplification [12] assays.…”

Section: Introductionmentioning

confidence: 99%

Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue

et al. 2022

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The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory panel. The results showed that canned tuna covered with EVOO possesses a higher content of total phenols and an enhanced antioxidant capacity. This covering medium also increased the appreciated redness-yellowness color of the canned tuna, which showed a higher chromatic and intense color. Olfactory and kinesthetic sensations were significantly dependent on the type of oil used as covering medium. Tuna succulence and adhesiveness were promoted by the use of EVOO, which also contributed to decreasing the tuna-related aroma sensations. The tuna sensory data could be successfully used to identify the type of vegetable oil used. Moreover, a potentiometric electronic tongue allowed discriminating between the canned tuna samples according to the vegetable oil used (mean sensitivity of 96 ± 8%; repeated K-fold cross-validation) and the fruity intensity of the EVOO (mean sensitivity of 100%; repeated K-fold cross-validation). Thus, the taste sensor device could be a practical tool to verify the authenticity of the declared covering medium in canned tuna and to perceive the differences in consumers' taste.

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Identification and quantification of tuna species in canned tunas with sunflower medium by means of a technique based on front face fluorescence spectroscopy (FFFS)

Cited by 24 publications

References 19 publications

Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric

Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric

Investigation of the Impact of Can-filling Medium on the DNA Quality of Canned Tuna Sold in Supermarkets

Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue

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