Non-invasive differentiation between fresh and frozen/thawed tuna fillets using near infrared spectroscopy (Vis-NIRS)

Reis, Marlon M.; Martinez, E.I. Ortega; Saitua, Eduardo; Rodríguez, Roberto Sánchez; Pérez, Irene Marivel Nolasco; Olabarrieta, Idoia

doi:10.1016/j.lwt.2016.12.014

Cited by 59 publications

(33 citation statements)

References 18 publications

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“…The microbial flora, only partially inactivated by the freezing process, is indeed positively affected by the increasing thawed tissue water activity (Pan & Chow, 2004;Kolbe & Kramer, 2007). All these aspects are main drivers for the European consumers' preference of fresh fish (Claret et al, 2012;Vanhonacker, Pieniak & Verbeke, 2013;Reis et al, 2017). This preference greatly influence the market value of fresh and frozen fish.…”

Section: Introductionmentioning

confidence: 99%

Histological discrimination of fresh and frozen/thawed fish meat: European hake (Merluccius merluccius) as a possible model for white meat fish species

et al. 2018

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The present study aimed at setting up a standard operating histological procedure to discriminate fresh from frozen-thawed fish products of the species Merluccius merluccius (European hake). A preliminary histological analysis of fresh M. merluccius muscle was performed to select the sampling site and highlight possible timedependent tissue alterations during shelf-life. To set a suitable operational grid for discriminating the freezing process, morphological and morphometrical parameters were assessed on 90 muscle tissue samples collected from 30 fresh, 30 experimentally frozen at-20°C and 30 Individual Quick Frozen (IQF) specimens of M. merluccius. Structural score, presence of freezing vacuoles, a number of vacuoles per field higher than 1.12 and the presence of interstitial seroproteinaceous material, which had achieved statistical significance in group comparisons were chosen as freezing markers. Accuracy and repeatability, assessed on the analysis of two independent operators (on-training and expert), showed high analytical specificity and sensitivity and a concordant diagnostic performance regardless the operators expertise. The grid was finally validated by a single blind test on 30 additional M. merluccius commercial products and allowed the allocation of all the samples to fresh or frozen status without inconclusive results. The method could be profitably applied against fraudulent adulteration practices.

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Section: Introductionmentioning

confidence: 99%

Histological discrimination of fresh and frozen/thawed fish meat: European hake (Merluccius merluccius) as a possible model for white meat fish species

et al. 2018

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“…It is often difficult to differentiate between fresh and frozen/thawed fillets because fillets frozen below −60 °C do not show visual characteristics changes when thawed. In this regard, the classification of fresh and frozen fillet performed with a benchtop SMC spectrometer resulted in a high classification accuracy of 92% [ 109 ]. The outcome of this study is essential because fresh tuna is more expensive than thawed tuna, and it is important to prevent certain cases where frozen/thawed products are sold as fresh to deceive the consumer.…”

Section: Near Infrared (Nir) Spectroscopy: Historical Background Amentioning

confidence: 99%

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Aouadi

Zaukuu

Vitális

et al. 2020

Sensors

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Amid today’s stringent regulations and rising consumer awareness, failing to meet quality standards often results in health and financial compromises. In the lookout for solutions, the food industry has seen a surge in high-performing systems all along the production chain. By virtue of their wide-range designs, speed, and real-time data processing, the electronic tongue (E-tongue), electronic nose (E-nose), and near infrared (NIR) spectroscopy have been at the forefront of quality control technologies. The instruments have been used to fingerprint food properties and to control food production from farm-to-fork. Coupled with advanced chemometric tools, these high-throughput yet cost-effective tools have shifted the focus away from lengthy and laborious conventional methods. This special issue paper focuses on the historical overview of the instruments and their role in food quality measurements based on defined food matrices from the Codex General Standards. The instruments have been used to detect, classify, and predict adulteration of dairy products, sweeteners, beverages, fruits and vegetables, meat, and fish products. Multiple physico-chemical and sensory parameters of these foods have also been predicted with the instruments in combination with chemometrics. Their inherent potential for speedy, affordable, and reliable measurements makes them a perfect choice for food control. The high sensitivity of the instruments can sometimes be generally challenging due to the influence of environmental conditions, but mathematical correction techniques exist to combat these challenges.

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“…Conversely, adequate treatments, such as freezing and thawing, are required to maintain their quality and reduce spoilage Karoui, Hassoun, & Ethuin, 2017). Differences between fresh and frozen-thawed fish are required for their commercial distribution and spectroscopic techniques provide high specificity and quick response for such purpose (Karoui, et al, 2017;Reis, et al, 2017;Velioğlu, Temiz, & Boyaci, 2015). Reis et al (Reis, et al, 2017) applied visiblenear infrared radiation (Vis-NIRS) and PLS-DA to classify samples based on frozen tuna.…”

Section: Fish Food Productsmentioning

confidence: 99%

“…Differences between fresh and frozen-thawed fish are required for their commercial distribution and spectroscopic techniques provide high specificity and quick response for such purpose (Karoui, et al, 2017;Reis, et al, 2017;Velioğlu, Temiz, & Boyaci, 2015). Reis et al (Reis, et al, 2017) applied visiblenear infrared radiation (Vis-NIRS) and PLS-DA to classify samples based on frozen tuna. Spectral bands at 495, 550 and 590 nm were associated with changes in the myoglobin content.…”

Section: Fish Food Productsmentioning

confidence: 99%

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

Valdés

Beltrán

Mellinas

et al. 2018

Trends in Food Science & Technology

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Background: Food fraud is described as a violation of food law, which is intentionally committed to get an economic or financial gain through the consumer's swindle resulting in multi-million business and posing a public health threat. The main fraudulent practices are mislabelling of composition, certificates of origin, health claims, and artificial increases in weight or volume caused by replacement, dilution, addition or removal of some ingredients. Hardly 68% of the food fraud violations are produced in animal and vegetable products with high fat content (27% meat, 13% fish, 11% oils, 10% dairy products, 4% nuts and seeds and 3% animal by-products) becoming a crucial issue for food processing industries. Scope and approach: The present review focuses on the main authentication techniques and methods employed to clarify the authenticity of both animal and vegetable fat food products emphasizing the importance of the use of robust and reliable analytical techniques combined with multivariate analyses. Key findings and conclusions: Targeted approaches, such as as chromatography and DNA-based methods, combined with multivariate analysis have shown high accuracy, sensitivity and selectivity, allowing the simultaneous evaluation of multiple analytes. In addition, non-target methods, such as those based on spectroscopic techniques, have been used to establish the geographic origin of food products with quick response, low cost, non-destructive character and also offering the possibility to be miniaturized.

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Non-invasive differentiation between fresh and frozen/thawed tuna fillets using near infrared spectroscopy (Vis-NIRS)

Cited by 59 publications

References 18 publications

Histological discrimination of fresh and frozen/thawed fish meat: European hake (Merluccius merluccius) as a possible model for white meat fish species

Histological discrimination of fresh and frozen/thawed fish meat: European hake (Merluccius merluccius) as a possible model for white meat fish species

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

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