Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis
The potential of Raman spectroscopy was investigated in terms of its capability to discriminate the species of the fish samples and determine their freshness according to the number of freezing/thawing cycles they exposed. Species discrimination analysis was carried out on sixty-four fish samples fr...
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Elsevier Sci Ltd
2015
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Online Access: | https://hdl.handle.net/20.500.11776/10030 https://doi.org/10.1016/j.foodchem.2014.09.073 |
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ftnamikkemaluniv:oai:acikerisim.nku.edu.tr:20.500.11776/10030 2023-10-01T03:54:47+02:00 Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis Velioğlu, Hasan Murat Tümay Temiz, Havva Boyacı, İsmail Hakkı 2015 https://hdl.handle.net/20.500.11776/10030 https://doi.org/10.1016/j.foodchem.2014.09.073 eng eng Elsevier Sci Ltd Food Chemistry Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı 0308-8146 1873-7072 https://doi.org/10.1016/j.foodchem.2014.09.073 https://hdl.handle.net/20.500.11776/10030 doi:10.1016/j.foodchem.2014.09.073 172 283 290 WOS:000345207200040 2-s2.0-84907481764 25442555 info:eu-repo/semantics/closedAccess Raman spectroscopy Principal component analysis Fish species Adulteration Fatty-Acid-Composition Mackerel Trachurus-Trachurus Salmon Salmo-Salar Phase-Transitions Lipid-Content Storage Quality Discrimination Fillets Muscle article 2015 ftnamikkemaluniv https://doi.org/20.500.11776/1003010.1016/j.foodchem.2014.09.073 2023-09-03T19:16:15Z The potential of Raman spectroscopy was investigated in terms of its capability to discriminate the species of the fish samples and determine their freshness according to the number of freezing/thawing cycles they exposed. Species discrimination analysis was carried out on sixty-four fish samples from six different species, namely horse mackerel (Trachurus trachurus), European anchovy (Engraulis encrasicolus), red mullet (Mullus surmuletus), Bluefish (Pomatamus saltatrix), Atlantic salmon (Salmo salar) and flying gurnard (Trigla lucerna). Afterwards, fish samples were exposed to different numbers of freezing/thawing cycles and separated into three batches, namely (i) fresh, (ii) once frozen-thawed (OF) and (iii) twice frozen-thawed (TF) samples, in order to perform the freshness analysis. Raman data collected were used as inputs for chemometric analysis, which enabled us to develop two main PCA models to successfully terminate the studies for both species discrimination and freshness determination analysis. (C) 2014 Elsevier Ltd. All rights reserved. Article in Journal/Newspaper Atlantic salmon Salmo salar Namık Kemal University Institutional Repository Food Chemistry 172 283 290 |
institution |
Open Polar |
collection |
Namık Kemal University Institutional Repository |
op_collection_id |
ftnamikkemaluniv |
language |
English |
topic |
Raman spectroscopy Principal component analysis Fish species Adulteration Fatty-Acid-Composition Mackerel Trachurus-Trachurus Salmon Salmo-Salar Phase-Transitions Lipid-Content Storage Quality Discrimination Fillets Muscle |
spellingShingle |
Raman spectroscopy Principal component analysis Fish species Adulteration Fatty-Acid-Composition Mackerel Trachurus-Trachurus Salmon Salmo-Salar Phase-Transitions Lipid-Content Storage Quality Discrimination Fillets Muscle Velioğlu, Hasan Murat Tümay Temiz, Havva Boyacı, İsmail Hakkı Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis |
topic_facet |
Raman spectroscopy Principal component analysis Fish species Adulteration Fatty-Acid-Composition Mackerel Trachurus-Trachurus Salmon Salmo-Salar Phase-Transitions Lipid-Content Storage Quality Discrimination Fillets Muscle |
description |
The potential of Raman spectroscopy was investigated in terms of its capability to discriminate the species of the fish samples and determine their freshness according to the number of freezing/thawing cycles they exposed. Species discrimination analysis was carried out on sixty-four fish samples from six different species, namely horse mackerel (Trachurus trachurus), European anchovy (Engraulis encrasicolus), red mullet (Mullus surmuletus), Bluefish (Pomatamus saltatrix), Atlantic salmon (Salmo salar) and flying gurnard (Trigla lucerna). Afterwards, fish samples were exposed to different numbers of freezing/thawing cycles and separated into three batches, namely (i) fresh, (ii) once frozen-thawed (OF) and (iii) twice frozen-thawed (TF) samples, in order to perform the freshness analysis. Raman data collected were used as inputs for chemometric analysis, which enabled us to develop two main PCA models to successfully terminate the studies for both species discrimination and freshness determination analysis. (C) 2014 Elsevier Ltd. All rights reserved. |
format |
Article in Journal/Newspaper |
author |
Velioğlu, Hasan Murat Tümay Temiz, Havva Boyacı, İsmail Hakkı |
author_facet |
Velioğlu, Hasan Murat Tümay Temiz, Havva Boyacı, İsmail Hakkı |
author_sort |
Velioğlu, Hasan Murat |
title |
Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis |
title_short |
Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis |
title_full |
Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis |
title_fullStr |
Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis |
title_full_unstemmed |
Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis |
title_sort |
differentiation of fresh and frozen-thawed fish samples using raman spectroscopy coupled with chemometric analysis |
publisher |
Elsevier Sci Ltd |
publishDate |
2015 |
url |
https://hdl.handle.net/20.500.11776/10030 https://doi.org/10.1016/j.foodchem.2014.09.073 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
Food Chemistry Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı 0308-8146 1873-7072 https://doi.org/10.1016/j.foodchem.2014.09.073 https://hdl.handle.net/20.500.11776/10030 doi:10.1016/j.foodchem.2014.09.073 172 283 290 WOS:000345207200040 2-s2.0-84907481764 25442555 |
op_rights |
info:eu-repo/semantics/closedAccess |
op_doi |
https://doi.org/20.500.11776/1003010.1016/j.foodchem.2014.09.073 |
container_title |
Food Chemistry |
container_volume |
172 |
container_start_page |
283 |
op_container_end_page |
290 |
_version_ |
1778522699200462848 |