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Atanassova S, Yorgov D, Stratev D, Veleva P, Stoyanchev T. Near-Infrared Spectroscopy for Rapid Differentiation of Fresh and Frozen-Thawed Common Carp ( Cyprinus carpio). SENSORS (BASEL, SWITZERLAND) 2024; 24:3620. [PMID: 38894411 PMCID: PMC11175329 DOI: 10.3390/s24113620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 05/24/2024] [Accepted: 05/31/2024] [Indexed: 06/21/2024]
Abstract
This study aimed to investigate near-infrared spectroscopy (NIRS) in combination with classification methods for the discrimination of fresh and once- or twice-freeze-thawed fish. An experiment was carried out with common carp (Cyprinus carpio). From each fish, test pieces were cut from the dorsal and ventral regions and measured from the skin side as fresh, after single freezing at minus 18 °C for 15 ÷ 28 days and 15 ÷ 21 days for the second freezing after the freeze-thawing cycle. NIRS measurements were performed via a NIRQuest 512 spectrometer at the region of 900-1700 nm in Reflection mode. The Pirouette 4.5 software was used for data processing. SIMCA and PLS-DA models were developed for classification, and their performance was estimated using the F1 score and total accuracy. The predictive power of each model was evaluated for fish samples in the fresh, single-freezing, and second-freezing classes. Additionally, aquagrams were calculated. Differences in the spectra between fresh and frozen samples were observed. They might be assigned mainly to the O-H and N-H bands. The aquagrams confirmed changes in water organization in the fish samples due to freezing-thawing. The total accuracy of the SIMCA models for the dorsal samples was 98.23% for the calibration set and 90.55% for the validation set. For the ventral samples, respective values were 99.28 and 79.70%. Similar accuracy was found for the PLS-PA models. The NIR spectroscopy and tested classification methods have a potential for nondestructively discriminating fresh from frozen-thawed fish in as methods to protect against fish meat food fraud.
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Affiliation(s)
- Stefka Atanassova
- Department of Agricultural Engineering, Faculty of Agriculture, Trakia University, Students Campus, 6000 Stara Zagora, Bulgaria; (D.Y.); (P.V.)
| | - Dimitar Yorgov
- Department of Agricultural Engineering, Faculty of Agriculture, Trakia University, Students Campus, 6000 Stara Zagora, Bulgaria; (D.Y.); (P.V.)
| | - Deyan Stratev
- Department of Food Quality and Safety, Faculty of Veterinary Medicine, Trakia University, Students Campus, 6000 Stara Zagora, Bulgaria; (D.S.); (T.S.)
| | - Petya Veleva
- Department of Agricultural Engineering, Faculty of Agriculture, Trakia University, Students Campus, 6000 Stara Zagora, Bulgaria; (D.Y.); (P.V.)
| | - Todor Stoyanchev
- Department of Food Quality and Safety, Faculty of Veterinary Medicine, Trakia University, Students Campus, 6000 Stara Zagora, Bulgaria; (D.S.); (T.S.)
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Lu L, Hu Z, Hu X, Li D, Tian S. Electronic tongue and electronic nose for food quality and safety. Food Res Int 2022; 162:112214. [DOI: 10.1016/j.foodres.2022.112214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 11/02/2022] [Accepted: 11/15/2022] [Indexed: 11/18/2022]
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Kagan R, Viner TC. Identification of freeze-thaw artifact in fresh and decomposed black rockfish ( Sebastes melanops) and steelhead trout ( Oncorhynchus mykiss). Vet Pathol 2022; 59:1022-1030. [PMID: 36003021 DOI: 10.1177/03009858221120012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Identification of freeze-thaw artifact in fish can help to determine whether they have been harvested within the appropriate season and monitor adherence to fishing regulations. Recognition of freeze-specific changes will also prevent potential misinterpretation due to decomposition, disease, injury, or species variation. An initial survey using black rockfish (Sebastes melanops) identified which tissues reliably exhibit freeze artifact. Tissues were exposed to different treatments: immediate formalin fixation; refrigeration or storage at room temperature for 24, 48, or 72 hours; or freezing for 1, 8, or 28 days. Three fish underwent a combination of treatments. Tissue changes in each treatment group were compared macroscopically and microscopically. Macroscopic changes in frozen-thawed and never-frozen fish overlapped somewhat; however, microscopic findings of skeletal myocyte cavitation, lens liquefaction, and brain tissue fractures were consistent findings only in frozen-thawed tissues. A validation study was then done to establish the accuracy of microscopic analysis. Brain and paired ocular and skeletal muscle samples from 61 steelhead trout (Oncorhynchus mykiss) were fixed in formalin either fresh or after being frozen for 4 weeks. Weighted kappa values showed both high observer accuracy and interobserver agreement in the identification of freeze-thaw status. Based on these findings, microscopic changes in the skeletal muscle, eye, and brain are considered consistent and easily identifiable indicators of a previous freeze-thaw cycle and should not be confused with a pathologic process.
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Chiesa LM, Pavlovic R, Nobile M, Di Cesare F, Malandra R, Pessina D, Panseri S. Discrimination between Fresh and Frozen-Thawed Fish Involved in Food Safety and Fraud Protection. Foods 2020; 9:foods9121896. [PMID: 33353233 PMCID: PMC7766691 DOI: 10.3390/foods9121896] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/15/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
This study aims to discriminate fresh fish from frozen/thawed by identification of the key metabolites that are altered during the freezing/thawing processing. Atlantic salmon (Salmo salar) and bullet tuna (Auxis rochei) were selected as they are representative of broad consumption, and susceptible to pathogen contamination. Atlantic salmon samples were subjected to the following regimes: −20 °C (24h) and −35 °C (15 h) freezing, then thawed respectively in the blast chiller and in the cold room and analyzed immediately or after 10 days; (2) bullet tuna samples were frozen at −18 °C and thawed after 15, 30 and 90 days. High resolution mass spectrometry based on untargeted metabolomic analyses and statistical data treatment confirmed significant variations in the quantity of certain metabolites: the amount of l-phenylalanine in salmon increased immediately after thawing while that of anserine decreased. The concentration of l-arginine and its metabolites was altered at the 10th day after thawing rendering them promising markers of salmon freezing/thawing. As regards bullet tuna, compounds resulting from lipid degradation (l-α-Glyceryl-phosphoryl-choline and N-methyl-ethanolamine phosphate) increased notably during the storage period. This approach could be used to reveal common fraudulent incidents such as deliberate replacement of fresh fish with frozen/thawed, with food safety risks as the primary implication.
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Affiliation(s)
- Luca Maria Chiesa
- Department of Health, Animal Science and Food Safety, Università Degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (L.M.C.); (M.N.); (F.D.C.); (S.P.)
| | - Radmila Pavlovic
- Department of Health, Animal Science and Food Safety, Università Degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (L.M.C.); (M.N.); (F.D.C.); (S.P.)
- Correspondence:
| | - Maria Nobile
- Department of Health, Animal Science and Food Safety, Università Degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (L.M.C.); (M.N.); (F.D.C.); (S.P.)
| | - Federica Di Cesare
- Department of Health, Animal Science and Food Safety, Università Degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (L.M.C.); (M.N.); (F.D.C.); (S.P.)
| | - Renato Malandra
- ATS Milano-Città Metropolitana, Director of Veterinary Unit, 20122 Milano, Italy;
| | - Davide Pessina
- Quality Department, Italian Retail Il Gigante SpA, 20133 Milan, Italy;
| | - Sara Panseri
- Department of Health, Animal Science and Food Safety, Università Degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (L.M.C.); (M.N.); (F.D.C.); (S.P.)
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Emerging Techniques for Differentiation of Fresh and Frozen-Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques. Molecules 2020; 25:molecules25194472. [PMID: 33003382 PMCID: PMC7582365 DOI: 10.3390/molecules25194472] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Accepted: 09/27/2020] [Indexed: 01/12/2023] Open
Abstract
Fish and other seafood products have a limited shelf life due to favorable conditions for microbial growth and enzymatic alterations. Various preservation and/or processing methods have been developed for shelf-life extension and for maintaining the quality of such highly perishable products. Freezing and frozen storage are among the most commonly applied techniques for this purpose. However, frozen–thawed fish or meat are less preferred by consumers; thus, labeling thawed products as fresh is considered a fraudulent practice. To detect this kind of fraud, several techniques and approaches (e.g., enzymatic, histological) have been commonly employed. While these methods have proven successful, they are not without limitations. In recent years, different emerging methods have been investigated to be used in place of other traditional detection methods of thawed products. In this context, spectroscopic techniques have received considerable attention due to their potential as being rapid and non-destructive analytical tools. This review paper aims to summarize studies that investigated the potential of emerging techniques, particularly those based on spectroscopy in combination with chemometric tools, to detect frozen–thawed muscle foods.
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Hassoun A, Måge I, Schmidt WF, Temiz HT, Li L, Kim HY, Nilsen H, Biancolillo A, Aït-Kaddour A, Sikorski M, Sikorska E, Grassi S, Cozzolino D. Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years. Foods 2020; 9:E1069. [PMID: 32781687 PMCID: PMC7466239 DOI: 10.3390/foods9081069] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/29/2020] [Accepted: 08/01/2020] [Indexed: 12/27/2022] Open
Abstract
Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (I.M.); (H.N.)
| | - Ingrid Måge
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (I.M.); (H.N.)
| | - Walter F. Schmidt
- United States Department of Agriculture, Agricultural Research Service, 10300 Baltimore Avenue, Beltsville, MD 20705-2325, USA;
| | - Havva Tümay Temiz
- Department of Food Engineering, Bingol University, 12000 Bingol, Turkey;
| | - Li Li
- Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao 266003, China;
| | - Hae-Yeong Kim
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea;
| | - Heidi Nilsen
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (I.M.); (H.N.)
| | - Alessandra Biancolillo
- Department of Physical and Chemical Sciences, University of L’Aquila, 67100 Via Vetoio, Coppito, L’Aquila, Italy;
| | | | - Marek Sikorski
- Faculty of Chemistry, Adam Mickiewicz University in Poznan, Uniwersytetu Poznanskiego 8, 61-614 Poznan, Poland;
| | - Ewa Sikorska
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Silvia Grassi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via Celoria, 2, 20133 Milano, Italy;
| | - Daniel Cozzolino
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 39 Kessels Rd, Coopers Plains, QLD 4108, Australia;
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