Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss

• Published in: Foods
• Main Authors: Nuno Sousa, Maria João Moreira, Cristina Saraiva, José M. M. M. de Almeida
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2018
• Subjects: food fraud; food authentication; Salmo salar adulteration; FTIR spectroscopy; chemometrics methods; Chemical technology; TP1-1185; Atlantic salmon; Salmo salar
• Online Access: https://doi.org/10.3390/foods7040055; https://doaj.org/article/fd76584bd4184789af4ab41e3e53b89d

The aim of this study was to evaluate the potential of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric methods to detect fish adulteration. Muscles of Atlantic salmon (Salmo salar) (SS) and Salmon trout (Onconrhynchus mykiss) (OM) muscles were mixed in different percentages and transformed into mini-burgers. These were stored at 3 °C, then examined at 0, 72, 160, and 240 h for deteriorative microorganisms. Mini-burgers was submitted to Soxhlet extraction, following which lipid extracts were analyzed by FTIR. The principal component analysis (PCA) described the studied adulteration using four principal components with an explained variance of 95.60%. PCA showed that the absorbance in the spectral region from 721, 1097, 1370, 1464, 1655, 2805, to 2935, 3009 cm−1 may be attributed to biochemical fingerprints related to differences between SS and OM. The partial least squares regression (PLS-R) predicted the presence/absence of adulteration in fish samples of an external set with high accuracy. The proposed methods have the advantage of allowing quick measurements, despite the storage time of the adulterated fish. FTIR combined with chemometrics showed that a methodology to identify the adulteration of SS with OM can be established, even when stored for different periods of time.