ReviewApplications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection
Introduction
The market of fish and fish products is growing continuously as fish and fish products are commercially important for international trade as well as widely consumed muscle food. However, there are many problems and challenges associated with the evaluation of fish quality and safety at industrial level. It is widely known that fish and fish products are mainly composed of moisture, protein, fat and other compositions that contribute to fish quality and safety. Furthermore, fish quality and safety is also mainly influenced by diverse processes related to storage methods, time and temperature. In addition, changes in color, texture, juiciness, flavor and biochemical properties of fish are important factors that affect consumers' sensory evaluation of fish quality and their decisions in making a second purchase. On the other hand, fish is considered as the best sources of good fats, vitamins, and minerals to promote good human health (Forné, Abián, & Cerdà, 2010), thus it is a significant part of our daily diet, providing roughly 40% of the protein intake, and is consumed by nearly two-thirds of the world's population. Therefore, maintaining good quality and safety is of utmost importance in production and trade of fish and fishery products, hence it is necessary to develop fish quality evaluation and inspection techniques.
On one hand, there are many well established traditional analytical techniques and methods available, including sensory evaluation based on quality index method (Pons-Sanchez-Cascado, Vidal-Carou, Nunes, & Veciana-Nogues, 2006), microbial inspection based on total viable counts (Song, Luo, You, Shen, & Hu, 2011), biochemical methods related to high-performance liquid chromatography (Mendes, Cardoso, & Pestana, 2009), solid-phase micro-extraction gas chromatography–mass spectrometry (Iglesias et al., 2009), two-dimensional difference gel electrophoresis (Addis et al., 2012), and proteome analysis (Carrera, Cañas, & Gallardo, 2012). These techniques and methods play a pivotal role in current industrial fish quality and safety evaluation and inspection and some of them have been used as gold standards and regulation methods serving scientific researches due to their relative validity and accuracy. However these techniques and methods are normally expensive, time-consuming, laborious, tedious, and require highly skilled operators and are not suitable for on/in-line monitoring.
In order to surmount the aforementioned disadvantages, there is a need for complementary techniques to detect quality parameters and safety threats in the field of rapid screening. With recent technological progress in photonics and optics, many non-destructive, fast and cost-effective spectroscopic techniques have been developed for food quality and safety assessment and inspection and for online monitoring (van den Berg, Lyndgaard, Sørensen, & Engelsen, 2012). With regard to fish quality and safety, Uddin and Okazaki (2010) reviewed the applications of vibrational spectroscopy to the analysis of fish and other aquatic food products. In a recent study, another review published was intended to provide an overview of application of infrared technologies to determine and monitor composition and other quality characteristics in raw fish, fish products, and seafood (Cozzolino & Murray, 2012). However, no review is available to specifically address the application of several spectroscopic techniques including visible (VIS) spectroscopy (Abdel-Nour, Ngadi, Prasher, & Karimi, 2011; Antonucci et al., 2011; Zhu, Cheng, Wu, & He, 2011), near-infrared (NIR) spectroscopy (Alexandrakis, Downey, & Scannell, 2012; Magwaza et al., 2012; Pojić & Mastilović, 2013), mid-infrared (MIR) spectroscopy (Boubellouta & Dufour, 2012; Woodcock, Fagan, O'Donnell, & Downey, 2008; Wu, Nie, He, & Bao, 2012), Raman spectroscopy (Günaydın, Şir, Kavlak, Güner, & Mutlu, 2010; Liu, et al., 2013; Lu, Al-Qadiri, Lin, & Rasco, 2011; Sowoidnich, Schmidt, Maiwald, Sumpf, & Kronfeldt, 2010), nuclear magnetic resonance (NMR) spectroscopy (Ko, Cheng, Chen, & Hsieh, 2012; Rodríguez, Eim, Simal, Femenia, & Rosselló, 2013; Santagapita et al., 2012; Shao & Li, 2011; Sivam, Waterhouse, Zujovic, Perera, & Sun-Waterhouse, 2013), and spectral imaging (ElMasry, Sun, & Allen, 2011, 2012; Kamruzzaman, ElMasry, Sun, & Allen, 2011) for assessing, measuring and predicting the quality of fish and for quantitative and qualitative analysis of fish and related products. Therefore, the objective of this paper is to review applications of these spectroscopic techniques for fish quality and safety evaluation and inspection. Fig. 1 compares the spectral ranges used in these spectroscopic techniques.
Section snippets
Applications
The objective of determining fish quality is to provide the consumer wholesome, tasty and safe fish muscle at a reasonable price. Evaluation and inspection of fish quality is also critical for preparation of consistent quality fish products. In the past few years, the potential of using spectroscopic techniques for objective and non-contact fish quality measurements has been proved in the industry. However, due to the complex and enormous amount of hidden information in spectral data,
Advantages and limitations
Spectroscopic techniques including VIS spectroscopy, NIR spectroscopy, MIR spectroscopy, Raman spectroscopy, NMR spectroscopy and spectral imaging have been successfully applied for fish quality evaluation and inspection as illustrated in Table 1. Compared with the traditional chemical and instrumental methods, the spectroscopic techniques have been proved to be non-destructive, non-contact, objective and cost-effective, which can be used as routine procedures implemented in the fish industry
Conclusions
Spectroscopic techniques have been dramatically developed in the past decade, and these non-destructive and non-invasive spectroscopic techniques have been widely and extensively applied for the analysis of fish characteristics and components which could reflect fish quality and safety. In this review, several spectroscopic techniques including VIS spectroscopy, NIR spectroscopy, MIR spectroscopy, Raman spectroscopy, NMR spectroscopy and spectral imaging are described for their great potentials
Acknowledgments
The authors are grateful to the Guangdong Province Government (China) for its support through the program “Leading Talent of Guangdong Province (Da-Wen Sun)”. Special thanks to Dr. Qijun Wang and Zhong Han from South China University of Technology for their kind suggestions.
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