Non-invasive differentiation between fresh and frozen/thawed tuna fillets using near infrared spectroscopy (Vis-NIRS)
LWT, ISSN: 0023-6438, Vol: 78, Page: 129-137
2017
- 62Citations
- 75Captures
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Article Description
Fresh tuna is an expensive product sold on local and international markets. The use of ultra-low temperatures for frozen fish fillets is a practice found in the market in order to preserve fish quality for longer time. Fillets frozen bellow −60 °C do not show visual characteristics changes when thawed, being difficult to differentiate between fresh and frozen/thawed fillets. As fresh tuna is more expensive than thawed one, it is important to prevent that frozen/thawed products are sold as fresh in order to not to deceive the consumer. This study investigates the ability of Visible-Near InfraRed Spectroscopy (Vis-NIRS) to detect whether a sample of tuna is fresh or if it has been frozen/thawed. Fresh fillets were locally obtained, prepared in samples, scanned by Vis-NIRS and subsequently frozen. After five, twenty one and thirty five days the samples were thawed at 4 °C for 24 h and re-scanned. Partial Least Square Discriminant Analysis (PLS-DA) was applied using repeated double cross-validation showing that there is 92% of probability that a fresh sample is predicted correctly as fresh and 82% that frozen/thawed is really a frozen/thawed. This suggests that Vis-NIRS is able to detect the difference between fresh and frozen/thawed tuna samples.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0023643816307915; http://dx.doi.org/10.1016/j.lwt.2016.12.014; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85006868192&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0023643816307915; https://dx.doi.org/10.1016/j.lwt.2016.12.014
Elsevier BV
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