Mid infrared spectroscopy coupled with chemometric tools for qualitative analysis of canned tuna with sunflower medium

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

doi:10.1016/j.jfca.2020.103519

Cited by 13 publications

(6 citation statements)

References 30 publications

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“…Para detectar adulteración mediante la adición de azúcar derivada de las plantas tipo C4 en jugos de fruta se utiliza la técnica IRMS (método AOAC 2004.01), y la técnica SNIF-NMR para la detección de chaptalización (técnica especial de azucarado) mediante la adición de azúcar derivada de la remolacha (método AOAC 995.17) 17 . En pescados y productos del mar, las técnicas analíticas disponibles permiten detectar autenticación, trazabilidad, sustitución o mezcla, identificación, adulteración y etiquetado incorrecto 18,19,20,21,22,23 . En carnes y productos cárnicos, se puede detectar el tipo de especie animal, adulteración, autenticación y etiquetado incorrecto 24,25,26,27,28 .…”

Section: Herramientas Analíticas Para La Detecciónunclassified

Fraude alimentario: Pasado, presente y futuro

Escobar

Beas²,

Gras³

et al. 2023

Rev. chil. nutr.

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Section: Herramientas Analíticas Para La Detecciónunclassified

Fraude alimentario: Pasado, presente y futuro

Escobar

Beas²,

Gras³

et al. 2023

Rev. chil. nutr.

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“…Multivariate statistical analysis with different preprocessing and regression methods were constructed and compared, respectively, using PLS_toolbox 7.5 (Eigenvector Reseatrch Inc., Manson, WA, USA) in Matlab (version: 2014a, the MathWork Inc., Natick, MA, USA). To avoid overfitting, validation samples were not used in the calibration and cross-validation steps [15]. The leave-one-out methodology, which does not waste data and is suitable for small numbers of samples, was utilized for optimal parameter selection.…”

Section: Key Parameters Namely Coefficient Of Determination For Calibration (R Cmentioning

confidence: 99%

“…Botros et al [13] used NIR spectroscopy with chemometrics to successfully identify authentic cow milk powder. Literature studies [14,15] have also presented comparative analyses of the spectroscopy with various wavelength ranges for the prediction of chemical attributes in food composition. Giovenzana et al [16] presented an overview of NIR spectroscopy applications for the assessment of vegetables, focusing on different aspects of the distribution process.…”

Section: Introductionmentioning

confidence: 99%

Nondestructive Detection of Weight Loss Rate, Surface Color, Vitamin C Content, and Firmness in Mini-Chinese Cabbage with Nanopackaging by Fourier Transform-Near Infrared Spectroscopy

Liu

Chen

Zhou

et al. 2021

Foods

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A nondestructive optical method is described for the quality assessment of mini-Chinese cabbage with nanopackaging during its storage, using Fourier transform-near infrared (FT-NIR) spectroscopy. The sample quality attributes measured included weight loss rate, surface color index, vitamin C content, and firmness. The level of freshness of the mini-Chinese cabbage during storage was divided into three categories. Partial least squares regression (PLSR) and the least squares support vector machine were applied to spectral datasets in order to develop prediction models for each quality attribute. For a comparative analysis of performance, the five preprocessing methods applied were standard normal variable (SNV), first derivative (lst), second derivative (2nd), multiplicative scattering correction (MSC), and auto scale. The SNV-PLSR model exhibited the best prediction performance for weight loss rate (Rp2 = 0.96, RMSEP = 1.432%). The 1st-PLSR model showed the best prediction performance for L* value (Rp2 = 0.89, RMSEP = 3.25 mg/100 g), but also the lowest accuracy for firmness (Rp2 = 0.60, RMSEP = 2.453). The best classification model was able to predict freshness levels with 88.8% accuracy in mini-Chinese cabbage by supported vector classification (SVC). This study illustrates that the spectral profile obtained by FT-NIR spectroscopy could potentially be implemented for integral assessments of the internal and external quality attributes of mini-Chinese cabbage with nanopacking during storage.

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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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Mid infrared spectroscopy coupled with chemometric tools for qualitative analysis of canned tuna with sunflower medium

Cited by 13 publications

References 30 publications

Fraude alimentario: Pasado, presente y futuro

Fraude alimentario: Pasado, presente y futuro

Nondestructive Detection of Weight Loss Rate, Surface Color, Vitamin C Content, and Firmness in Mini-Chinese Cabbage with Nanopackaging by Fourier Transform-Near Infrared Spectroscopy

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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