Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss
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 a...
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2018
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ftdoajarticles:oai:doaj.org/article:fd76584bd4184789af4ab41e3e53b89d 2023-05-15T15:32:33+02:00 Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss Nuno Sousa Maria João Moreira Cristina Saraiva José M. M. M. de Almeida 2018-04-01T00:00:00Z https://doi.org/10.3390/foods7040055 https://doaj.org/article/fd76584bd4184789af4ab41e3e53b89d EN eng MDPI AG http://www.mdpi.com/2304-8158/7/4/55 https://doaj.org/toc/2304-8158 2304-8158 doi:10.3390/foods7040055 https://doaj.org/article/fd76584bd4184789af4ab41e3e53b89d Foods, Vol 7, Iss 4, p 55 (2018) food fraud food authentication Salmo salar adulteration FTIR spectroscopy chemometrics methods Chemical technology TP1-1185 article 2018 ftdoajarticles https://doi.org/10.3390/foods7040055 2022-12-31T01:54:32Z 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. Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Foods 7 4 55 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
food fraud food authentication Salmo salar adulteration FTIR spectroscopy chemometrics methods Chemical technology TP1-1185 |
spellingShingle |
food fraud food authentication Salmo salar adulteration FTIR spectroscopy chemometrics methods Chemical technology TP1-1185 Nuno Sousa Maria João Moreira Cristina Saraiva José M. M. M. de Almeida Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss |
topic_facet |
food fraud food authentication Salmo salar adulteration FTIR spectroscopy chemometrics methods Chemical technology TP1-1185 |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Nuno Sousa Maria João Moreira Cristina Saraiva José M. M. M. de Almeida |
author_facet |
Nuno Sousa Maria João Moreira Cristina Saraiva José M. M. M. de Almeida |
author_sort |
Nuno Sousa |
title |
Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss |
title_short |
Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss |
title_full |
Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss |
title_fullStr |
Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss |
title_full_unstemmed |
Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss |
title_sort |
applying fourier transform mid infrared spectroscopy to detect the adulteration of salmo salar with oncorhynchus mykiss |
publisher |
MDPI AG |
publishDate |
2018 |
url |
https://doi.org/10.3390/foods7040055 https://doaj.org/article/fd76584bd4184789af4ab41e3e53b89d |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Foods, Vol 7, Iss 4, p 55 (2018) |
op_relation |
http://www.mdpi.com/2304-8158/7/4/55 https://doaj.org/toc/2304-8158 2304-8158 doi:10.3390/foods7040055 https://doaj.org/article/fd76584bd4184789af4ab41e3e53b89d |
op_doi |
https://doi.org/10.3390/foods7040055 |
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Foods |
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7 |
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4 |
container_start_page |
55 |
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1766363052175785984 |