Emerging techniques for differentiation of fresh and frozen–thawed seafoods: highlighting the potential of spectroscopic techniques
| Autor: | Abdo Hassoun, Alessandra Biancolillo, Francesca Di Donato, Elena Shumilina, Jesus Simal-Gandara, Martina Foschi |
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| Rok vydání: | 2020 |
| Předmět: |
spectroscopy
Computer science 3309.22 Refrigeración Pharmaceutical Science Context (language use) Review 3105.05 Elaboración del Pescado Thawing freezing 01 natural sciences Imaging Analytical Chemistry lcsh:QD241-441 Imaging Three-Dimensional 0404 agricultural biotechnology Freshness lcsh:Organic chemistry Drug Discovery Animals Humans 3309.13 Conservación de Alimentos Chemometrics Physical and Theoretical Chemistry fish Spectrum Analysis 010401 analytical chemistry Organic Chemistry NIR 04 agricultural and veterinary sciences 040401 food science Fish Fluorescence Fraud Freezing Spectroscopy Seafood 0104 chemical sciences Processing methods Chemistry (miscellaneous) Three-Dimensional Molecular Medicine Fish fluorescence Biochemical engineering Frozen storage fraud |
| Zdroj: | Investigo. Repositorio Institucional de la Universidade de Vigo Universidade de Vigo (UVigo) Molecules, Vol 25, Iss 4472, p 4472 (2020) Molecules |
| Popis: | 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. © 2020 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/). |
| Databáze: | OpenAIRE |
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