Classification of sea bream (Sparus aurata) fillets subjected to freeze-thaw cycles by using front-face fluorescence spectroscopy
| Autor: | Romdhane Karoui, Christine Chèné, Ferdaous Boughattas |
|---|---|
| Přispěvatelé: | Transfrontalière BioEcoAgro - UMR 1158 (BioEcoAgro), Université d'Artois (UA)-Université de Liège-Université de Picardie Jules Verne (UPJV)-Université du Littoral Côte d'Opale (ULCO)-Université de Lille-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-JUNIA (JUNIA), Université catholique de Lille (UCL)-Université catholique de Lille (UCL), ADRIANOR |
| Rok vydání: | 2021 |
| Předmět: |
hemometry
Chemistry [SDV]Life Sciences [q-bio] Front (oceanography) Freeze-thaw cycles 04 agricultural and veterinary sciences Quality 040401 food science Fluorescence spectra Fish quality Fluorescence spectroscopy 03 medical and health sciences Classification rate 0404 agricultural biotechnology 0302 clinical medicine Fresh fish [SDE]Environmental Sciences Partial least squares regression 030221 ophthalmology & optometry Food science Factorial discriminant analysis Sea bream (Sparus aurata) FluorescenceC ComputingMilieux_MISCELLANEOUS Food Science |
| Zdroj: | Journal of Food Engineering Journal of Food Engineering, 2021, 308, pp.110678. ⟨10.1016/j.jfoodeng.2021.110678⟩ |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2021.110678 |
| Popis: | International audience; The most common frauds carried out in different points of fish and fish product supply chain concern the selling of freeze-thaw fish as fresh fish. Moreover, fluctuation of temperature during the storage process, transportation, and sale modified the fish quality and increased the frozen-thawed cycles. In this study, front face fluorescence spectroscopy (FFFS) was used to determine the effect of freeze-thaw cycles on the quality of sea bream fillets. The application of factorial discriminant analysis (FDA) to the concatenated fluorescence spectra allowed to distinguish clearly between the numbers of freeze-thaw cycles applied to sea bream fillets since correct classification rate amounting to 91.67% was observed, regardless of the initial raw quality. This could be explained by changes in the tertiary structure of tryptophan and the oxidation state of NADH. The obtained result was confirmed following the application of partial least square regression (PLSR) since an excellent prediction of the number of freeze-thaw cycles was obtained (R-2 = 0.99; RPD = 7.13). Therefore, FFFS could be used as a rapid screening technique to detect with high accuracy between fresh, once and twice freeze-thaw sea bream fillets. |
| Databáze: | OpenAIRE |
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