Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study

Abstract

The aim of the present study was to critically evaluate the potential of using NIR and Raman spectroscopy for prediction of fatty acid features and single fatty acids in salmon muscle. The study was based on 618 homogenized salmon muscle samples acquired from Atlantic salmon representing a one year-class nucleus, fed the same high fish oil feed. NIR and Raman spectra were used to make regression models for fatty acid features and single fatty acids measured by gas chromatography. The predictive performance of both NIR and Raman was good for most fatty acids, with R2 above 0.6. Overall, Raman performed marginally better than NIR, and since the Raman models generally required fewer components than respective NIR models to reach high and optimal performance, Raman is likely more robust for measuring fatty acids compared to NIR. The fatty acids of the salmon samples co-varied to a large extent, a feature that was exacerbated by the overlapping peaks in NIR and Raman spectra. Thus, the fatty acid related variation of the spectroscopic data of the present study can be explained by only a few independent principal components. For the Raman spectra, this variation was dominated by functional groups originating from long-chain polyunsaturated FAs like EPA and DHA. By exploring the independent EPA and DHA Raman models, spectral signatures similar to the respective pure fatty acids could be seen. This proves the potential of Raman spectroscopy for single fatty acid prediction in muscle tissue.

Study of adipose tissue of Kemerovo piglets: Detection of beige adipocytes

“…As the difference between certain fatty acids resides in the length of carbon chains as well as the number and position of double bonds, they have similar Raman spectra [33,34]. Therefore, a problem of overlapping peaks from different fatty acids arises in analysis of adipose tissue samples [35]. In this connection, detection of certain fatty acids presents difficulties.…”

Near-Infrared Genggam untuk Penilaian Mutu Minyak Ikan dari Mata Tuna Beku

“…Rohman et al (2021) mencatat bahwa seiring kemajuan teknologi terdapatnya praktik pemalsuan minyak ikan yang kaya omega-3 dengan minyak tumbuhan, berbagai metode baru seperti FTIR spectroscopy, Raman spectroscopy, dan Nuclear Magnetic Resonance telah diusulkan, namun masih dihadapkan pada biaya yang tinggi dan belum praktis. Afseth et al (2022) menyampaikan Near-infrared spectroscopy (NIRS) banyak dimanfaatkan dalam industri minyak pangan untuk mengontrol kualitas dan memantau proses, serta memungkinkan pengurangan sampel dan biaya. Karunathilaka et al (2019) dan Santos et al (2020) menyampaikan aplikasi NIRS dalam menganalisis suplemen omega-3 marine oil dan kandungan omega-3 dan omega-6 pada fillet ikan.…”

A Portable Infrared Attenuated Total Reflection Spectrometer for Food Analysis

“…The fatty acid (FA) composition of lipids in fish is a key parameter in food quality. 32 – 34 Analyzing FAs is essential, as the lipid composition is influenced by environmental factors such as water quality, capture season, temperature, and fish condition, and thus characterizes the quality of the fish. 35 – 37 Furthermore, the FA composition is also associated with the energy balance in cow milk, 38 – 40 rendering this parameter crucial for industries using fish or milk products.…”