Implementation of Quality Control Methods (Physico‐Chemical, Microbiological and Sensory) in Conjunction with Multivariate Analysis Towards Fish Authenticity

Arvanitoyannis, Ioannis S.; Tsitsika, Efthymia V.; Panagiotaki, Panagiota

doi:10.1002/chin.200523290

Cited by 23 publications

(26 citation statements)

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“…Authenticity is an important aspect of traditional luxury foods (Arvanitoyannis et al . ; Hartmann et al . ,b), and it represents the relation between a food product and its distance from industrial product and mass production.…”

Section: Caviar and Consumers: The Dark Side Of The Moon?mentioning

confidence: 99%

“…Labelling must be supported using analytical methods necessary to detect certified quality. Several methods such as DNA-based techniques, methods based on nucleotide polymorphisms, scanning calorimetry (DSC), N and C stable isotopes, NMR spectroscopy and reverse transcription PCR have been applied for the identification of caviar authenticity species and source (wild vs. farmed) Arvanitoyannis et al 2005;Rehbein et al 2008;Boscari et al 2014;Ludwig et al 2015;Heude et al 2016). The indication of geographical origin and modern labelling are already adopted in other fish roe.…”

Section: Labelsmentioning

confidence: 99%

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The future of caviar production on the light of social changes: a new dawn for caviar?

Sicuro

2018

Reviews in Aquaculture

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Caviar consumption is increasing, and main projections indicate that the presumable maximum production will be of 3000 t year−1. From the productive point of view, the principal difference from the past caviar production is the definitive shift from wild to farmed caviar. Due to the recent advances in sturgeon aquaculture and the expansion of luxury consumers, there remains vast potential to reshape caviar consumption. Luxury market is extremely lucrative, it accounted for €217–€253 billion in 2016 and this is about 1.5 times of world aquaculture production. However, these perspectives are not only positive as this market segment is also affected by the diffusion of imitation (i.e. caviar substitutes, in this case). The proliferation of caviar substitutes can be interpreted as a kind of commercial Müllerian mimicry, while the adoption of new marketing strategy defined ‘Masstige’, which describes a downward luxury extensions directed towards middle‐class consumers and introduces new perspectives to this sector in its totality. What suggestions can be made by observing luxury consumers attitudes? This review takes into consideration the relation between sturgeon farming and quality of caviar on the light of modern societal changes. The main challenge for sturgeon aquaculture will be to spread a positive image of farmed caviar, thus introducing the aspects of excellence related to extensive aquaculture in controlled conditions by the adoption of shared rules on caviar quality. The most interesting aspects emerged are related to potential social expansion of caviar consumption, particularly in the middle‐class consumers.

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Section: Caviar and Consumers: The Dark Side Of The Moon?mentioning

confidence: 99%

Section: Labelsmentioning

confidence: 99%

The future of caviar production on the light of social changes: a new dawn for caviar?

Sicuro

2018

Reviews in Aquaculture

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“…This technique has been applied successfully to evaluate quality control of foods and classification of foods according to their variety of geographical origin (Tzouros & Arvanitoyannis, ). Its use has been reported in meat and meat products (Arvanitoyannis & Houwelingen‐Koukaliaroglou, ; Meza‐Márquez et al ., ), fish (Arvanitoyannis et al ., ), chocolate (Che‐Man et al ., ), honey (Gallardo‐Velazquez et al ., ), wine (Di et al ., ), cakes (Syahariza et al ., ), olive oil (Maggio et al ., ) and spirit drinks and beer (Lachenmeier, ) among others applications.…”

Section: Introductionmentioning

confidence: 99%

Detection of clenbuterol in beef meat, liver and kidney by mid‐infrared spectroscopy (FT‐Mid IR) and multivariate analysis

Meza-Márquez¹,

Gallardo-Velázquez²,

Osorio-Revilla³

et al. 2012

Int J of Food Sci Tech

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Summary Mid‐infrared spectroscopy (FT‐Mid IR) coupled with multivariate analysis was used to predict clenbuterol in beef meat, liver and kidney. A SIMCA model was also developed to discriminate between pure (beef meat, liver and kidney) and spiked with clenbuterol samples (beef meat‐clenbuterol, liver‐clenbuterol and kidney‐clenbuterol). The best models to predict clenbuterol concentrations were obtained using the partial least squares algorithm (PLS) with a R2 > 0.9 and SEC and standard error of prediction <0.296 and 0.324, respectively. The SIMCA model used to discriminate pure and spiked with clenbuterol samples showed 100% correct classification rate. Methods detection limit was 2 μg kg−1. FT‐Mid IR coupled with chemometrics could be a simple and rapid screening tool for monitoring clenbuterol in beef meat, liver and kidney implicated in food poisoning. This method could be use for screening purposes.

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“…, 2005a). The problem is particularly acute when the traceability can involve marketing of potentially harmful products such as fresh and frozen fish experiencing microbiological activity (Arvanitoyannis et al. , 2005b) or when cheaper oil grades are substituted for desired healthful products such as in virgin olive oil (Arvanitoyannis & Vlachos, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Some products such as honey are marketed under general guidelines with strict composition criteria for different varieties (Arvanitoyannis et al, 2005a). The problem is particularly acute when the traceability can involve marketing of potentially harmful products such as fresh and frozen fish experiencing microbiological activity (Arvanitoyannis et al, 2005b) or when cheaper oil grades are substituted for desired healthful products such as in virgin olive oil (Arvanitoyannis & Vlachos, 2007). While analysis for a single valuable target such as trans-resveratrol in wine (Kallithraka et al, 2001a) is a powerful authentication tool, there is a growing trend towards utilisation of multivariate statistical techniques based on multiple quality control methods for the classification of food products.…”

Section: Introductionmentioning

confidence: 99%

Assessment of a mobile phone for use as a spectroscopic analytical tool for foods and beverages

Iqbal

Björklund²

2011

International Journal of Food Science &Amp; Technology

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A mobile phone was used to perform optical analyses of foods and beverages. The phone's screen served as illumination source and front view camera recorded images. Reflected intensities were used to discriminate between the different samples analysed by principal component analysis. Samples studied illustrated the technique's potential analytical capabilities with respect to adulteration and authenticity. Three coloured additives (red, green and blue) in the concentration range 2-10 mg L )1 in a lemon lime beverage were discriminated. Adulteration by up to 25% water of milk with 3% fat content was detected with an estimated detection limit of about 3% water. Changes occurring on a green onion surface over a 48-h ageing period at room temperature were monitored. Five different cuts from lamb carcasses weighing 9 and 14 kg were classified by the method. Considerable additional work with regard to sampling, data treatment and quantifying results is necessary before the goal of using the technique as a point-of-purchase analytical tool can be realised.

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Implementation of Quality Control Methods (Physico‐Chemical, Microbiological and Sensory) in Conjunction with Multivariate Analysis Towards Fish Authenticity

Abstract: For Abstract see ChemInform Abstract in Full Text.

Cited by 23 publications

References 1 publication

The future of caviar production on the light of social changes: a new dawn for caviar?

The future of caviar production on the light of social changes: a new dawn for caviar?

Detection of clenbuterol in beef meat, liver and kidney by mid‐infrared spectroscopy (FT‐Mid IR) and multivariate analysis

Assessment of a mobile phone for use as a spectroscopic analytical tool for foods and beverages

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