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...
Published in: | Foods |
---|---|
Main Authors: | , , , |
Format: | Text |
Language: | English |
Published: |
MDPI
2018
|
Subjects: | |
Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920420/ http://www.ncbi.nlm.nih.gov/pubmed/29621135 https://doi.org/10.3390/foods7040055 |
id |
ftpubmed:oai:pubmedcentral.nih.gov:5920420 |
---|---|
record_format |
openpolar |
spelling |
ftpubmed:oai:pubmedcentral.nih.gov:5920420 2023-05-15T15:32:31+02:00 Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss Sousa, Nuno Moreira, Maria João Saraiva, Cristina de Almeida, José M. M. M. 2018-04-05 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920420/ http://www.ncbi.nlm.nih.gov/pubmed/29621135 https://doi.org/10.3390/foods7040055 en eng MDPI http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920420/ http://www.ncbi.nlm.nih.gov/pubmed/29621135 http://dx.doi.org/10.3390/foods7040055 © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). CC-BY Article Text 2018 ftpubmed https://doi.org/10.3390/foods7040055 2018-05-06T00:34:15Z 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. Text Atlantic salmon Salmo salar PubMed Central (PMC) Foods 7 4 55 |
institution |
Open Polar |
collection |
PubMed Central (PMC) |
op_collection_id |
ftpubmed |
language |
English |
topic |
Article |
spellingShingle |
Article Sousa, Nuno Moreira, Maria João Saraiva, Cristina de Almeida, José M. M. M. Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss |
topic_facet |
Article |
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 |
Text |
author |
Sousa, Nuno Moreira, Maria João Saraiva, Cristina de Almeida, José M. M. M. |
author_facet |
Sousa, Nuno Moreira, Maria João Saraiva, Cristina de Almeida, José M. M. M. |
author_sort |
Sousa, Nuno |
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 |
publishDate |
2018 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920420/ http://www.ncbi.nlm.nih.gov/pubmed/29621135 https://doi.org/10.3390/foods7040055 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920420/ http://www.ncbi.nlm.nih.gov/pubmed/29621135 http://dx.doi.org/10.3390/foods7040055 |
op_rights |
© 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.3390/foods7040055 |
container_title |
Foods |
container_volume |
7 |
container_issue |
4 |
container_start_page |
55 |
_version_ |
1766363005624254464 |