The Potential of Raman Spectroscopy for the Classification of Fish Fillets
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2016
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Since fishery products represent an important and globally growing food resource, there is also an increased incidence rate of intentional mislabelling 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 12 fish types was analysed 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; and (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.
Ključne reči:
Raman spectroscopy / Fish / Meat / Environment / CarotenoidsIzvor:
Food Analytical Methods, 2016, 9, 5, 1301-1306Izdavač:
- Springer, New York
Finansiranje / projekti:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-FP7-316004)
- EUEuropean Union (EU)
- Thuringer Kultusministerium
- Thuringer Aufbaubank
- Federal Ministry of Education and Research, Germany (BMBF)Federal Ministry of Education & Research (BMBF)
- German Science Foundation (DFG)German Research Foundation (DFG)
- Carl-Zeiss Foundation
DOI: 10.1007/s12161-015-0312-6
ISSN: 1936-9751
WoS: 000373636200025
Scopus: 2-s2.0-84941711471
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Rašković, Božidar AU - Heinke, Ralf AU - Roesch, Petra AU - Popp, Juergen PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4187 AB - Since fishery products represent an important and globally growing food resource, there is also an increased incidence rate of intentional mislabelling 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 12 fish types was analysed 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; and (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, New York 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 = "Rašković, Božidar and Heinke, Ralf and Roesch, Petra and Popp, Juergen", year = "2016", abstract = "Since fishery products represent an important and globally growing food resource, there is also an increased incidence rate of intentional mislabelling 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 12 fish types was analysed 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; and (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, New York", 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" }
Rašković, B., Heinke, R., Roesch, P.,& Popp, J.. (2016). The Potential of Raman Spectroscopy for the Classification of Fish Fillets. in Food Analytical Methods Springer, New York., 9(5), 1301-1306. https://doi.org/10.1007/s12161-015-0312-6
Rašković B, Heinke R, Roesch 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 .
Rašković, Božidar, Heinke, Ralf, Roesch, Petra, Popp, Juergen, "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 . .