TY  - JOUR
AU  - Raskovic, Bozidar
AU  - Heinke, Ralf
AU  - Rösch, Petra
AU  - Popp, Jurgen
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6960
AB  - Because fishery products represent an important and globally growing food resource, there is also an increased incidence rate of intentional mislabeling of fish products and restaurant frauds globally. In the present study Raman spectroscopy, as a fast and non-invasive technique, was applied using a laser at a wavelength of 532 nm for the classification of deep frozen fish fillets. Without any preparation, muscle tissue of twelve fish types was analyzed with a Raman device, and according to a hierarchical cluster analysis of their spectra, three groups were identified: 1) the carotenoid group - fish from salmonid family; 2) the freshwater group - fish that was reared in fresh or brackish water; 3) the saltwater group - fish reared in saltwater. Thus, it is demonstrated that Raman spectroscopy can be used as a direct, non-expensive, and fast screening method before proceeding with standard methods for the identification of fish fillets.
PB  - Springer Nature Group
T2  - Food Analytical Methods
T1  - The Potential of Raman Spectroscopy for the Classification of Fish Fillets
EP  - 1306
IS  - 5
SP  - 1301
VL  - 9
DO  - 10.1007/s12161-015-0312-6
ER  - 

@article{
author = "Raskovic, Bozidar and Heinke, Ralf and Rösch, Petra and Popp, Jurgen",
year = "2016",
abstract = "Because fishery products represent an important and globally growing food resource, there is also an increased incidence rate of intentional mislabeling of fish products and restaurant frauds globally. In the present study Raman spectroscopy, as a fast and non-invasive technique, was applied using a laser at a wavelength of 532 nm for the classification of deep frozen fish fillets. Without any preparation, muscle tissue of twelve fish types was analyzed with a Raman device, and according to a hierarchical cluster analysis of their spectra, three groups were identified: 1) the carotenoid group - fish from salmonid family; 2) the freshwater group - fish that was reared in fresh or brackish water; 3) the saltwater group - fish reared in saltwater. Thus, it is demonstrated that Raman spectroscopy can be used as a direct, non-expensive, and fast screening method before proceeding with standard methods for the identification of fish fillets.",
publisher = "Springer Nature Group",
journal = "Food Analytical Methods",
title = "The Potential of Raman Spectroscopy for the Classification of Fish Fillets",
pages = "1306-1301",
number = "5",
volume = "9",
doi = "10.1007/s12161-015-0312-6"
}

Raskovic, B., Heinke, R., Rösch, P.,& Popp, J.. (2016). The Potential of Raman Spectroscopy for the Classification of Fish Fillets. in Food Analytical Methods
Springer Nature Group., 9(5), 1301-1306.
https://doi.org/10.1007/s12161-015-0312-6

Raskovic B, Heinke R, Rösch P, Popp J. The Potential of Raman Spectroscopy for the Classification of Fish Fillets. in Food Analytical Methods. 2016;9(5):1301-1306.
doi:10.1007/s12161-015-0312-6 .

Raskovic, Bozidar, Heinke, Ralf, Rösch, Petra, Popp, Jurgen, "The Potential of Raman Spectroscopy for the Classification of Fish Fillets" in Food Analytical Methods, 9, no. 5 (2016):1301-1306,
https://doi.org/10.1007/s12161-015-0312-6 . .

TY  - JOUR
AU  - Nedeljković, Aleksandar
AU  - Roesch, Petra
AU  - Popp, Jurgen
AU  - Miočinović, Jelena
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4188
AB  - Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine. The main difference between Raman spectra of butter and margarine comes from two bands associated to C=C double bond (1656 and 1268 cm(-1)) and the band associated to phospholipids' choline group (973 cm(-1)). The intensity of these peaks decreases with a decreasing margarine content. The coefficient of determination (R (2) = 0.994) and root-mean-square error of prediction (RMSEP = 2.754) display very good overall model performance. The sample preparation procedure that we employed was notably simplified compared to previous studies. This confirms that Raman spectroscopy can be effectively applied to quantify butter adulteration with margarine and further indicates that simplification of the analysis procedure is possible. These results could aid the efforts for implementation of this technique in routine rapid quality analysis of butter.
PB  - Springer, New York
T2  - Food Analytical Methods
T1  - Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine
EP  - 1320
IS  - 5
SP  - 1315
VL  - 9
DO  - 10.1007/s12161-015-0317-1
ER  - 

@article{
author = "Nedeljković, Aleksandar and Roesch, Petra and Popp, Jurgen and Miočinović, Jelena and Radovanović, Mira and Pudja, Predrag",
year = "2016",
abstract = "Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares regression to quantify butter adulteration with margarine. The main difference between Raman spectra of butter and margarine comes from two bands associated to C=C double bond (1656 and 1268 cm(-1)) and the band associated to phospholipids' choline group (973 cm(-1)). The intensity of these peaks decreases with a decreasing margarine content. The coefficient of determination (R (2) = 0.994) and root-mean-square error of prediction (RMSEP = 2.754) display very good overall model performance. The sample preparation procedure that we employed was notably simplified compared to previous studies. This confirms that Raman spectroscopy can be effectively applied to quantify butter adulteration with margarine and further indicates that simplification of the analysis procedure is possible. These results could aid the efforts for implementation of this technique in routine rapid quality analysis of butter.",
publisher = "Springer, New York",
journal = "Food Analytical Methods",
title = "Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine",
pages = "1320-1315",
number = "5",
volume = "9",
doi = "10.1007/s12161-015-0317-1"
}

Nedeljković, A., Roesch, P., Popp, J., Miočinović, J., Radovanović, M.,& Pudja, P.. (2016). Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine. in Food Analytical Methods
Springer, New York., 9(5), 1315-1320.
https://doi.org/10.1007/s12161-015-0317-1

Nedeljković A, Roesch P, Popp J, Miočinović J, Radovanović M, Pudja P. Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine. in Food Analytical Methods. 2016;9(5):1315-1320.
doi:10.1007/s12161-015-0317-1 .

Nedeljković, Aleksandar, Roesch, Petra, Popp, Jurgen, Miočinović, Jelena, Radovanović, Mira, Pudja, Predrag, "Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine" in Food Analytical Methods, 9, no. 5 (2016):1315-1320,
https://doi.org/10.1007/s12161-015-0317-1 . .