Near-Infrared Spectroscopy as a Novel Non-Invasive Tool to Assess Spiny Lobster Nutritional Condition

Simon, Cedric J.; Rodemann, Thomas; Carter, Chris

doi:10.1371/journal.pone.0159671

Cited by 12 publications

(9 citation statements)

References 30 publications

(74 reference statements)

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“…Haemolymph protein concentration, and associated techniques to estimate it via refractometry, have been used as the main non-destructive index (e.g., Refractive index, Brix index) for measuring “nutritional condition” in lobsters [6–8]. Processors generally don’t assess nutritional condition but rather rely on observations of vitality (e.g.…”

Section: Introductionmentioning

confidence: 99%

Spatial Variability in Condition of Southern Rock Lobsters (Jasus edwardsii) at the Start of the Tasmanian Fishing Season

et al. 2016

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The southern rock lobster (Jasus edwardsii) industry in Australia favours red lobsters, which are usually caught in shallow waters, over paler (brindle) lobsters. This preference is driven partly by the Chinese market, where red is associated with luck and prosperity, and additionally, by the widely held perception within the industry that brindles have greater mortality rates during out of water transport than reds. Limited scientific evidence supports these industry observations; however, these studies did not evaluate the initial condition of lobsters. This study aimed first, to determine which variables better describe condition in J. edwardsii and second, to compare condition among lobsters in several sites around Tasmania at the typical time of high transport mortality. Male lobsters were collected from the South West, South East, East and North coast of Tasmania in late November/December 2014, which correspond to the start of the Tasmanian fishing season. A comprehensive condition assessment was applied by measuring tissue proximal composition, Brix index, Total Haemocyte Count, pH, haemocyanin and another 16 haemolymph parameters of interest. A useful framework to compare condition in J. edwardsii was established by first, using Brix index as a measure of nutritional condition, second, using pH, magnesium, and bicarbonate to evaluate differences in physiological condition and finally, using THC counts as a proxy for lobster health condition. Lobsters from different sites had different nutritional, physiological and health condition, consistent with industry observations, however our results indicate that some red shallow water lobsters exhibited poorer nutritional and health condition, while some deep water brindle lobsters were in good condition. Differences in condition could not be directly associated to catch depth of lobsters and was related to other spatially discrete factors which sometimes vary over distances <3 km.

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Section: Introductionmentioning

confidence: 99%

Spatial Variability in Condition of Southern Rock Lobsters (Jasus edwardsii) at the Start of the Tasmanian Fishing Season

et al. 2016

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“…Muscle foods, including meat and fish, are very important from the point of view of human nutrition and commercial activity worldwide [151]. There have been significant efforts, both from the industry and academia, on improving quality and quantity of the raw and processed muscle food types in recent years [151][152][153][154][155]. Accordingly, there have been increasing demands for the development robust and time effective monitoring techniques to track compositional and safety compliance issues as conventional chemical methods of meat quality assessment become more expensive and time consuming.…”

Section: Nir Spectroscopy In Meat and Meat Products Fish And Seafoomentioning

confidence: 99%

“…Near infrared spectroscopy (NIR) has drawn considerable interest for many reasons, including its portability, speed, cost-effectiveness, suitability for in-line as well as on-line analysis, and the ability to concurrently measure different parameters for a large number of samples [151][152][153][154][155][156][157]. Several studies reported on the use of NIR for meat quality assessment and the analyses of meat properties in live animals or carcasses due to the capability of IR light to penetrate several layers of tissue [151][152][153][154][155][156][157][158][159]. Two published papers demonstrated that the short wavelength radiation in the NIR region of the electromagnetic spectrum can potentially be utilized to non-invasively assess meat quality [152,154].…”

Section: Nir Spectroscopy In Meat and Meat Products Fish And Seafoomentioning

confidence: 99%

“…Several studies reported on the use of NIR for meat quality assessment and the analyses of meat properties in live animals or carcasses due to the capability of IR light to penetrate several layers of tissue [151][152][153][154][155][156][157][158][159]. Two published papers demonstrated that the short wavelength radiation in the NIR region of the electromagnetic spectrum can potentially be utilized to non-invasively assess meat quality [152,154]. The results of these studies are significant because of the limited literature non-invasive analysis of crucial nutrients in the live animals; thus, these reports fill that gap.…”

Section: Nir Spectroscopy In Meat and Meat Products Fish And Seafoomentioning

confidence: 99%

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QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Bwambok

Siraj

Macchi

et al. 2020

Sensors

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Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the production line in a food manufacturing industry is a major technological and analytical challenge. Other significant challenges include analytical method development, method validation strategies, and the non-availability of reference materials and/or standards for emerging food contaminants. The simplicity, portability, non-invasive, non-destructive properties, and low-cost of NIR spectrometers, make them appealing and desirable instruments of choice for rapid quality checks, assessments and assurances of food products, raw materials, and ingredients. This review article surveys literature and examines current challenges and breakthroughs in quality checks and the assessment of a variety of food products, raw materials, and ingredients. Specifically, recent technological innovations and notable advances in quartz crystal microbalances (QCM), electroanalytical techniques, and near infrared (NIR) spectroscopic instrument development in the quality assessment of selected food products, and the analysis of food raw materials and ingredients for foodborne pathogen detection between January 2019 and July 2020 are highlighted. In addition, chemometric approaches and multivariate analyses of spectral data for NIR instrumental calibration and sample analyses for quality assessments and assurances of selected food products and electrochemical methods for foodborne pathogen detection are discussed. Moreover, this review provides insight into the future trajectory of innovative technological developments in QCM, electroanalytical techniques, NIR spectroscopy, and multivariate analyses relating to general applications for the quality assessment of food products.

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“…Compositional data are important quality and nutritional attributes and can inform selective breeding programmes through family selection, aid in food and diet development, help optimize production practices, identify optimal production areas and assess variability across a farm. This technology is a non-destructive and rapid method to determining proximate composition of aquaculture species and has previously been used in many different applications including Atlantic salmon (Salmo salar) (Brown, Kube, Taylor, & Elliott, 2014;Isaksson, Togersen, Iversen, & Hildrum, 1995;Wold, Jakobsen, & Krane, 1996), oysters (Saccostrea glomerate and Crassostrea gigas) (Brown, Kube, O'Connor, Cunningham, & King, 2012) and lobsters (Simon, Rodemann, & Carter, 2016) and is also widely used in other food industries (Porep, Kammerer, & Carle, 2015;Sorensen, 2009). FT-NIRs is a practical, rapid and cost-effective technique that can allow the analysis of multiple analytes simultaneously.…”

Section: Introductionmentioning

confidence: 99%

Application of a Fourier transform—near infrared reflectance spectroscopy method for the rapid proximate analysis of the greenshell mussel ( Perna canaliculus ) and king (Chinook) salmon ( Oncorhynchus tshawytscha )

et al. 2019

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Greenshell™ mussel (GSM, Perna canaliculus) and king (Chinook) salmon (Oncorhynchus tshawytscha) are New Zealand's two major aquaculture species generating $380 million NZD in exports during the 2017–18 financial year. This study addresses the development and validation of a method based on Fourier transform—near infrared reflectance spectroscopy (FT‐NIRs) to determine proximate composition for both species to aid breeding‐, production‐ and consumer decisions. Rapid measurements of GSM (n = 176) were taken by FT‐NIRs and analysed by traditional wet chemistry ‘reference methods’ to develop calibration models for proximate composition (protein, moisture, fat, ash and carbohydrate). The predictive models for moisture (r2 = 0.98, root mean square error of cross validation (RMSECV) = 0.314, residual prediction deviation (RPD = 6.47), protein (r2 = 0.91, RMSECV = 0.295, RPD = 3.01)) and carbohydrate (r2 = 0.87, RMSECV = 0.440, RPD = 2.78) in GSM performed well. Additional models based on 90 portions of salmon were developed to predict moisture (r2 = 0.98, RMSECV = 1.02, RPD = 7), protein (r2 = 0.96, RMSECV = 0.347, RPD = 5.08), fat (r2 = 0.99, RMSECV = 1.09, RPD = 5.98) and ash (r2 = 0.72, RMSECV = 0.05, RPD = 1.9). The predictive FT‐NIRs and reference methods were tested for short‐term and intermediate precision, which demonstrated that the repeatability of the predictive models was comparable to the reference methods. Proximate analysis of GSM and king salmon using FT‐NIRs was quick (minutes for sample preparation and analysis rather than days) and all components were assessed simultaneously. This provides a low‐cost short turn‐around method suitable for industry and research applications.

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Near-Infrared Spectroscopy as a Novel Non-Invasive Tool to Assess Spiny Lobster Nutritional Condition

Cited by 12 publications

References 30 publications

Spatial Variability in Condition of Southern Rock Lobsters (Jasus edwardsii) at the Start of the Tasmanian Fishing Season

Spatial Variability in Condition of Southern Rock Lobsters (Jasus edwardsii) at the Start of the Tasmanian Fishing Season

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Application of a Fourier transform—near infrared reflectance spectroscopy method for the rapid proximate analysis of the greenshell mussel ( Perna canaliculus ) and king (Chinook) salmon ( Oncorhynchus tshawytscha )

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