Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection

Abdel-Nour, 2011, Prediction of egg freshness and albumen quality using visible/near infrared spectroscopy, Food and Bioprocess Technology, 4, 731, 10.1007/s11947-009-0265-0 Addis, 2012, 2D-DIGE/MS to investigate the impact of slaughtering techniques on postmortem integrity of fish filet proteins, Journal of Proteomics, 75, 3654, 10.1016/j.jprot.2012.04.021 Afseth, 2005, Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model system, Applied Spectroscopy, 59, 1324, 10.1366/000370205774783304 Afseth, 2006, The potential of Raman spectroscopy for characterisation of the fatty acid unsaturation of salmon, Analytica Chimica Acta, 572, 85, 10.1016/j.aca.2006.05.013 Alexandrakis, 2012, Rapid non-destructive detection of spoilage of intact chicken breast muscle using near-infrared and Fourier transform mid-infrared spectroscopy and multivariate statistics, Food and Bioprocess Technology, 5, 338, 10.1007/s11947-009-0298-4 Antonucci, 2011, Non-destructive estimation of mandarin maturity status through portable VIS-NIR spectrophotometer, Food and Bioprocess Technology, 4, 809, 10.1007/s11947-010-0414-5 Aursand, 2009, 13C NMR pattern recognition techniques for the classification of Atlantic salmon (Salmo salar L.) according to their wild, farmed, and geographical origin, Journal of Agricultural and Food Chemistry, 57, 3444, 10.1021/jf8039268 Badii, 2002, Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua), Journal of Agricultural and Food Chemistry, 50, 2053, 10.1021/jf010824f Bankefors, 2011, A comparison of the metabolic profile on intact tissue and extracts of muscle and liver of juvenile Atlantic salmon (Salmo salar L.) – Application to a short feeding study, Food Chemistry, 129, 1397, 10.1016/j.foodchem.2011.05.081 van den Berg, 2012, Process analytical technology in the food industry, Trends in Food Science & Technology, 31, 27, 10.1016/j.tifs.2012.04.007 Bøknæs, 2002, Freshness assessment of thawed and chilled cod fillets packed in modified atmosphere using near-infrared spectroscopy, LWT – Food Science and Technology, 35, 628, 10.1016/S0023-6438(02)90923-0 Boubellouta, 2012, Cheese-matrix characteristics during heating and cheese melting temperature prediction by synchronous fluorescence and mid-infrared spectroscopies, Food and Bioprocess Technology, 5, 273, 10.1007/s11947-010-0337-1 Carbonaro, 2010, Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region, Amino Acids, 38, 679, 10.1007/s00726-009-0274-3 Carrera, 2012, Proteomics for the assessment of quality and safety of fishery products, Food Research International Carton, 2009, Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopy, Journal of Agricultural and Food Chemistry, 57, 3563, 10.1021/jf803668e Celedon, 2002, Applications of microprobe Raman spectroscopy in food science, Food Science and Technology International, 8, 101, 10.1106/108201302024208 Collewet, 2012, Rapid quantification of muscle fat content and subcutaneous adipose tissue in fish using MRI, Food Chemistry, 138, 2008 Costa, 2011, Application of non-invasive techniques to differentiate sea bass (Dicentrarchus labrax, L. 1758) quality cultured under different conditions, Aquaculture International, 19, 765, 10.1007/s10499-010-9393-9 Cozzolino, 2012, Recent trends on the use of infrared spectroscopy to trace and authenticate natural and agricultural food products, Applied Spectroscopy Reviews, 47, 518, 10.1080/05704928.2012.667858 Cozzolino, 2012, A review on the application of infrared technologies to determine and monitor composition and other quality characteristics in raw fish, fish products, and seafood, Applied Spectroscopy Reviews, 47, 207, 10.1080/05704928.2011.639106 Delgado, 2002, Desorption isotherms for cooked and cured beef and pork, Journal of food engineering, 51, 163, 10.1016/S0260-8774(01)00053-X ElMasry, 2008, High-speed assessment of fat and water content distribution in fish fillets using online imaging spectroscopy, Journal of Agricultural and Food Chemistry, 56, 7672, 10.1021/jf801074s ElMasry, 2011, Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging, Food Research International, 44, 2624, 10.1016/j.foodres.2011.05.001 ElMasry, 2012, Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef, Journal of Food Engineering, 110, 127, 10.1016/j.jfoodeng.2011.11.028 Erikson, 2012, Use of NMR in fish processing optimization: a review of recent progress, Magnetic Resonance in Chemistry, 50, 471, 10.1002/mrc.3825 Erikson, 2004, Salting and desalting of fresh and frozen-thawed cod (Gadus morhua) fillets: a comparative study using 23Na NMR, 23Na MRI, low-field 1H NMR, and physicochemical analytical methods, Journal of Food Science, 69, FEP107, 10.1111/j.1365-2621.2004.tb13362.x Fluckiger, 2011, Predicting glycogen concentration in the foot muscle of abalone using near infrared reflectance spectroscopy (NIRS), Food Chemistry, 126, 1817, 10.1016/j.foodchem.2010.12.078 Folkestad, 2008, Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.), Aquaculture, 280, 129, 10.1016/j.aquaculture.2008.04.037 Forné, 2010, Fish proteome analysis: model organisms and non-sequenced species, Proteomics, 10, 858, 10.1002/pmic.200900609 Galvis-Sánchez, 2011, Monitoring sodium chloride during cod fish desalting process by flow injection spectrometry and infrared spectroscopy, Food Control, 22, 277, 10.1016/j.foodcont.2010.07.022 Gribbestad, 2005, High-resolution 1H magnetic resonance spectroscopy of whole fish, fillets and extracts of farmed Atlantic salmon (Salmo salar) for quality assessment and compositional analyses, Aquaculture, 250, 445, 10.1016/j.aquaculture.2005.02.031 Gudjónsdóttir, 2011, The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod – a low-field NMR study, Journal of Food Engineering, 104, 23, 10.1016/j.jfoodeng.2010.11.022 Günaydın, 2010, A new approach for the electrochemical detection of phenolic compounds. Part I: modification of graphite surface by plasma polymerization technique and characterization by Raman Spectroscopy, Food and Bioprocess Technology, 3, 473, 10.1007/s11947-009-0244-5 Heia, 2003, Visible spectroscopy – Evaluation of storage time of ice stored cod and frozen stored hake Herrero, 2008, Raman spectroscopy for monitoring protein structure in muscle food systems, Critical Reviews in Food Science and Nutrition, 48, 512, 10.1080/10408390701537385 Herrero, 2004, Raman spectroscopic study of structural changes in hake (Merluccius merluccius L.) muscle proteins during frozen storage, Journal of Agricultural and Food Chemistry, 52, 2147, 10.1021/jf034301e Herrero, 2005, Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: relationship with functionality and texture, Journal of Agricultural and Food Chemistry, 53, 2558, 10.1021/jf0490706 Huang, 2006, Nondestructive prediction of moisture and sodium chloride in cold smoked Atlantic salmon (Salmo salar), Journal of Food Science, 67, 2543, 10.1111/j.1365-2621.2002.tb08773.x Huang, 2003, Nondestructive determination of moisture and sodium chloride in cured Atlantic salmon (Salmo salar) (Teijin) using short-wavelength Near-infrared spectroscopy (SW-NIR), Journal of Food Science, 68, 482, 10.1111/j.1365-2621.2003.tb05698.x Iglesias, 2009, Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography-mass spectrometry, Food Chemistry, 115, 1473, 10.1016/j.foodchem.2009.01.076 Kamruzzaman, 2011, Application of NIR hyperspectral imaging for discrimination of lamb muscles, Journal of Food Engineering, 104, 332, 10.1016/j.jfoodeng.2010.12.024 Karoui, 2007, Mid-infrared spectroscopy as a new tool for the evaluation of fish freshness, International Journal of Food Science & Technology, 42, 57, 10.1111/j.1365-2621.2006.01208.x Khodabux, 2007, Chemical and near-infrared determination of moisture, fat and protein in tuna fishes, Food Chemistry, 102, 669, 10.1016/j.foodchem.2006.05.057 Ko, 2012, Optimized Extraction method of acetic acid in vinegar and its effect on SNIF-NMR analysis to control the authenticity of vinegar, Food and Bioprocess Technology, 6, 2202, 10.1007/s11947-011-0766-5 Leelapongwattana, 2008, Food Chemistry, 106, 1253, 10.1016/j.foodchem.2007.06.061 Lin, 2003, Predicting sodium chloride content in commercial king (Oncorhynchus tshawytscha) and chum (O. keta) hot smoked salmon fillet portions by short-wavelength near-infrared (SW-NIR) spectroscopy, Food Research International, 36, 761, 10.1016/S0963-9969(03)00070-X Lin, 2006, Rapid near infrared spectroscopic method for the detection of spoilage in rainbow trout (Oncorhynchus mykiss) fillet, Journal of Food Science, 71, S18, 10.1111/j.1365-2621.2006.tb12400.x Liu, 2011, Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties, Food Hydrocolloids, 25, 898, 10.1016/j.foodhyd.2010.08.016 Liu, 2013, Detection of pesticides in fruits by surface-enhanced raman spectroscopy coupled with gold nanostructures, Food and Bioprocess Technology, 6, 710, 10.1007/s11947-011-0774-5 Lu, 2011, Application of mid-infrared and Raman spectroscopy to the study of bacteria, Food and Bioprocess Technology, 4, 919, 10.1007/s11947-011-0516-8 Lu, 2011, Using of infrared spectroscopy to study the survival and injury of Escherichia coli O157: H7, Campylobacter jejuni and Pseudomonas aeruginosa under cold stress in low nutrient media, Food Microbiology, 28, 537, 10.1016/j.fm.2010.11.002 Magwaza, 2012, NIR spectroscopy applications for internal and external quality analysis of citrus fruit–a review, Food and Bioprocess Technology, 5, 425, 10.1007/s11947-011-0697-1 Majolini, 2010, Near infrared reflectance spectroscopy (NIRS) characterization of European sea bass (Dicentrarchus labrax) from different rearing systems, Italian Journal of Animal Science, 8, 860, 10.4081/ijas.2009.s2.860 Marquardt, 2004, Raman analysis of fish: a potential method for rapid quality screening, LWT – Food Science and Technology, 37, 1, 10.1016/S0023-6438(03)00114-2 Masoum, 2012, Determination of protein and moisture in fishmeal by near-infrared reflectance spectroscopy and multivariate regression based on partial least squares, Iranian Journal of Chemistry and Chemical Engineering (IJCCE), 31, 51 Mendes, 2009, Measurement of malondialdehyde in fish: a comparison study between HPLC methods and the traditional spectrophotometric test, Food Chemistry, 112, 1038, 10.1016/j.foodchem.2008.06.052 Nielsen, 2005, Lipid content in herring (Clupea harengus L.) – influence of biological factors and comparison of different methods of analyses: solvent extraction, Fatmeter, NIR and NMR, LWT – Food Science and Technology, 38, 537, 10.1016/j.lwt.2004.07.010 Nilsen, 2005, Predicting sensory score of cod (Gadus morhua) from visible spectroscopy, LWT – Food Science and Technology, 38, 95, 10.1016/j.lwt.2004.05.001 Nilsen, 2002, Visible/near-infrared spectroscopy: a new tool for the evaluation of fish freshness?, Journal of Food Science, 67, 1821, 10.1111/j.1365-2621.2002.tb08729.x Olsen, 2008, Impact of pre-slaughter stress on residual blood in fillet portions of farmed Atlantic cod (Gadus morhua) – measured chemically and by visible and near-infrared spectroscopy, Aquaculture, 284, 90, 10.1016/j.aquaculture.2008.07.042 Ottavian, 2012, Use of Near-Infrared Spectroscopy for fast fraud detection in seafood: application to the authentication of wild European sea bass (Dicentrarchus labrax), Journal of Agricultural and Food Chemistry, 60, 639, 10.1021/jf203385e Pink, 1998, Evaluation of the quality of frozen minced red hake: use of Fourier transform infrared spectroscopy, Journal of Agricultural and Food Chemistry, 46, 3667, 10.1021/jf980395u Pojić, 2013, Near infrared spectroscopy–advanced analytical tool in wheat breeding, trade, and processing, Food and Bioprocess Technology, 6, 330, 10.1007/s11947-012-0917-3 Pons-Sanchez-Cascado, 2006, Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice, Food Control, 17, 564, 10.1016/j.foodcont.2005.02.016 Rodriguez-Casado, 2007, Structural changes in sardine (Sardina pilchardus) muscle during iced storage: investigation by DRIFT spectroscopy, Food Chemistry, 103, 1024, 10.1016/j.foodchem.2006.09.054 Rodríguez, 2013, Validation of a difussion model using moisture profiles measured by means of TD-NMR in apples (Malus domestica), Food and Bioprocess Technology, 6, 542, 10.1007/s11947-011-0711-7 Sánchez-Alonso, 2011, Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage, Food Chemistry, 132, 160, 10.1016/j.foodchem.2011.10.047 Sánchez-Alonso, 2012, Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR, Food Chemistry, 135, 1626, 10.1016/j.foodchem.2012.06.038 Santagapita, 2012, Modification of transverse NMR relaxation times and water diffusion coefficients of kiwifruit pericarp tissue subjected to osmotic dehydration, Food and Bioprocess Technology, 6, 1434, 10.1007/s11947-012-0818-5 Scotter, 1997, Non-destructive spectroscopic techniques for the measurement of food quality, Trends in Food Science & Technology, 8, 285, 10.1016/S0924-2244(97)01053-4 Shao, 2011, Application of low-field NMR to analyze water characteristics and predict unfrozen water in blanched sweet corn, Food and Bioprocess Technology, 6, 1593, 10.1007/s11947-011-0727-z Shao, 2011, Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy, Food Research International, 44, 2955, 10.1016/j.foodres.2011.07.003 Sivam, 2013, Structure and dynamics of wheat starch in breads fortified with polyphenols and pectin: an ESEM and solid-state CP/MAS 13C NMR spectroscopic study, Food and Bioprocess Technology, 6, 110, 10.1007/s11947-011-0699-z Sivertsen, 2012, Automatic nematode detection in cod fillets (Gadus morhua L.) by hyperspectral imaging, Journal of Food Engineering, 111, 675, 10.1016/j.jfoodeng.2012.02.036 Sivertsen, 2011, Automatic nematode detection in cod fillets (Gadus morhua) by transillumination hyperspectral imaging, Journal of Food Science, 76, S77, 10.1111/j.1750-3841.2010.01928.x Sivertsen, 2011, Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy, Journal of Food Engineering, 103, 317, 10.1016/j.jfoodeng.2010.10.030 Sone, 2011, Visible/near-infrared spectroscopy detects autolytic changes during storage of Atlantic salmon (Salmo salar L.), Journal of Food Science, 76, S203, 10.1111/j.1750-3841.2011.02062.x Sone, 2011, Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging, Journal of Food Engineering, 109, 482, 10.1016/j.jfoodeng.2011.11.001 Song, 2011, Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage, Journal of the Science of Food and Agriculture, 92, 197, 10.1002/jsfa.4572 Sowoidnich, 2010, Application of diode-laser Raman spectroscopy for in situ investigation of meat spoilage, Food and Bioprocess Technology, 3, 878, 10.1007/s11947-010-0360-2 Sun, 1999, Comparison and selection of EMC/ERH isotherm equations for rice, Journal of Stored Products Research, 35, 249, 10.1016/S0022-474X(99)00009-0 2010, 496 Sun, 1998, Selection of EMC/ERH isotherm equations for rapeseed, Journal of Agricultural Engineering Research, 69, 307, 10.1006/jaer.1997.0249 Sun, 1993, The moisture content/relative humidity equilibrium relationship of wheat–a review, Drying Technology, 11, 1523, 10.1080/07373939308916918 Sun, 1994, Low temperature moisture transfer characteristics of wheat in thin layers, Transactions of the ASAE, 37 Sun, 1994, Low temperature moisture transfer characteristics of barley: thin-layer models and equilibrium isotherms, Journal of Agricultural Engineering Research, 59, 273, 10.1006/jaer.1994.1086 Sun, 1997, Simulation of the heat and moisture transfer process during drying in deep grain beds, Drying Technology, 15, 2479, 10.1080/07373939708917371 Tan, 2012, Improvement of spectral calibration for food analysis through multi-model fusion, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 96, 526, 10.1016/j.saa.2012.05.079 Tito, 2012, Use of near-infra red spectroscopy to predict microbial numbers on Atlantic salmon, Food Microbiology, 32, 431, 10.1016/j.fm.2012.07.009 Trocino, 2012, Assessing the quality of organic and conventionally-farmed European sea bass (Dicentrarchus labrax), Food Chemistry, 131, 427, 10.1016/j.foodchem.2011.08.082 Uddin, 2007, Rapid determination of intact sardine fat by NIRS using surface interactance fibre probe, International Journal of Food Engineering, 3, 1556, 10.2202/1556-3758.1248 Uddin, 2010, Applications of Vibrational Spectroscopy to the Analysis of Fish and Other Aquatic Food Products, Handbook of Vibrational Spectroscopy Veliyulin, 2007, 1H and 23Na MRI studies of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations, Journal of the Science of Food and Agriculture, 87, 2676, 10.1002/jsfa.3030 Veliyulin, 2007, Non-destructive nuclear magnetic resonance image study of belly bursting in herring (Clupea harengus), Food Chemistry, 101, 1545, 10.1016/j.foodchem.2006.04.007 Veliyulin, 2005, In vivo determination of fat content in Atlantic salmon (Salmo salar) with a mobile NMR spectrometer, Journal of the Science of Food and Agriculture, 85, 1299, 10.1002/jsfa.2117 Vogt, 2002, A comparison of selected rapid methods for fat measurement in fresh herring (Clupea harengus), Journal of Food Composition and Analysis, 15, 205, 10.1006/jfca.2002.1049 Wang, 2001, Rapid cooling of porous and moisture foods by using vacuum cooling technology, Trends in food science & technology, 12, 174, 10.1016/S0924-2244(01)00077-2 Wold, 2006, Non-contact transflectance near infrared imaging for representative on-line sampling of dried salted coalfish (bacalao), Journal of Near Infrared Spectroscopy, 14, 59, 10.1255/jnirs.587 Wold, 2004, Rapid quantification of carotenoids and fat in Atlantic salmon (Salmo salar L.) by Raman spectroscopy and chemometrics, Applied Spectroscopy, 58, 395, 10.1366/000370204773580220 Wold, 2001, Detection of parasites in cod fillets by using SIMCA classification in multispectral images in the visible and NIR region, Applied Spectroscopy, 55, 1025, 10.1366/0003702011952929 Woodcock, 2008, Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity, Food and Bioprocess Technology, 1, 117, 10.1007/s11947-007-0033-y Wu, 2012, Determination of calcium content in powdered milk using near and mid-infrared spectroscopy with variable selection and chemometrics, Food and Bioprocess Technology, 5, 1402, 10.1007/s11947-010-0492-4 Wu, 2012, Application of long-wave near infrared hyperspectral imaging for measurement of colour distribution in salmon fillet, Innovative Food Science & Emerging Technologies, 16, 361, 10.1016/j.ifset.2012.08.003 Zhang, 2012, Application of hyperspectral imaging and chemometric calibrations for variety discrimination of maize seeds, Sensors, 12, 17234, 10.3390/s121217234 Zhang, 2012, Quality and safety assessment of food and agricultural products by hyperspectral fluorescence imaging, Journal of the Science of Food and Agriculture, 92, 2397, 10.1002/jsfa.5702 Zhu, 2011, Rapid discrimination of fish feeds brands based on visible and short-wave near-infrared spectroscopy, Food and Bioprocess Technology, 4, 597, 10.1007/s11947-010-0369-6 Zhu, 2012, Application of visible and near infrared hyperspectral imaging to differentiate between fresh and frozen-thawed fish fillets, Food and Bioprocess Technology