Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study
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-...
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ftdoajarticles:oai:doaj.org/article:5c466fed5f9341e2949134ba8538d132 2023-05-15T15:32:44+02:00 Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study Nils Kristian Afseth Katinka Dankel Petter Vejle Andersen Gareth Frank Difford Siri Storteig Horn Anna Sonesson Borghild Hillestad Jens Petter Wold Erik Tengstrand 2022-03-01T00:00:00Z https://doi.org/10.3390/foods11070962 https://doaj.org/article/5c466fed5f9341e2949134ba8538d132 EN eng MDPI AG https://www.mdpi.com/2304-8158/11/7/962 https://doaj.org/toc/2304-8158 doi:10.3390/foods11070962 2304-8158 https://doaj.org/article/5c466fed5f9341e2949134ba8538d132 Foods, Vol 11, Iss 962, p 962 (2022) Raman spectroscopy NIR spectroscopy fatty acid composition EPA DHA salmon Chemical technology TP1-1185 article 2022 ftdoajarticles https://doi.org/10.3390/foods11070962 2022-12-31T12:11:52Z 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 R 2 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. Article in Journal/Newspaper Atlantic salmon Directory of Open Access Journals: DOAJ Articles Foods 11 7 962 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Raman spectroscopy NIR spectroscopy fatty acid composition EPA DHA salmon Chemical technology TP1-1185 |
spellingShingle |
Raman spectroscopy NIR spectroscopy fatty acid composition EPA DHA salmon Chemical technology TP1-1185 Nils Kristian Afseth Katinka Dankel Petter Vejle Andersen Gareth Frank Difford Siri Storteig Horn Anna Sonesson Borghild Hillestad Jens Petter Wold Erik Tengstrand Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study |
topic_facet |
Raman spectroscopy NIR spectroscopy fatty acid composition EPA DHA salmon Chemical technology TP1-1185 |
description |
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 R 2 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. |
format |
Article in Journal/Newspaper |
author |
Nils Kristian Afseth Katinka Dankel Petter Vejle Andersen Gareth Frank Difford Siri Storteig Horn Anna Sonesson Borghild Hillestad Jens Petter Wold Erik Tengstrand |
author_facet |
Nils Kristian Afseth Katinka Dankel Petter Vejle Andersen Gareth Frank Difford Siri Storteig Horn Anna Sonesson Borghild Hillestad Jens Petter Wold Erik Tengstrand |
author_sort |
Nils Kristian Afseth |
title |
Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study |
title_short |
Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study |
title_full |
Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study |
title_fullStr |
Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study |
title_full_unstemmed |
Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study |
title_sort |
raman and near infrared spectroscopy for quantification of fatty acids in muscle tissue—a salmon case study |
publisher |
MDPI AG |
publishDate |
2022 |
url |
https://doi.org/10.3390/foods11070962 https://doaj.org/article/5c466fed5f9341e2949134ba8538d132 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
Foods, Vol 11, Iss 962, p 962 (2022) |
op_relation |
https://www.mdpi.com/2304-8158/11/7/962 https://doaj.org/toc/2304-8158 doi:10.3390/foods11070962 2304-8158 https://doaj.org/article/5c466fed5f9341e2949134ba8538d132 |
op_doi |
https://doi.org/10.3390/foods11070962 |
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Foods |
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11 |
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7 |
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962 |
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1766363219759202304 |