The intrinsically complex nature of fish and seafood, as well as the complicated organisation of the international fish supply and market, make struggle against counterfeiting and falsification of fish and seafood products very difficult. The development of fast and reliable omics strategies based on spectroscopy in conjunction with multivariate data analysis has been attracting great interest from food scientists, so that the studies linked to fish and seafood authenticity have increased considerably in recent years. The present work has been designed to review the most promising studies dealing with the use of qualitative spectroscopy and chemometrics for the resolution of the key authenticity issues of fish and seafood products, with a focus on species substitution, geographical origin falsification, production method or farming system misrepresentation, and fresh for frozen/thawed product substitution. Within this framework, the potential of fluorescence, vibrational, nuclear magnetic resonance, and hyperspectral imaging spectroscopies, combined with both unsupervised and supervised chemometric techniques, has been highlighted, each time pointing out the trends in using one or another analytical approach and the performances achieved.

Approaching authenticity issues in fish and seafood products by qualitative spectroscopy and chemometrics / S. Ghidini, M.O. Varrà, E. Zanardi. - In: MOLECULES. - ISSN 1420-3049. - 24:9(2019), pp. 1812.1-1812.25. [10.3390/molecules24091812]

Approaching authenticity issues in fish and seafood products by qualitative spectroscopy and chemometrics

S. Ghidini
Primo
;
2019

Abstract

The intrinsically complex nature of fish and seafood, as well as the complicated organisation of the international fish supply and market, make struggle against counterfeiting and falsification of fish and seafood products very difficult. The development of fast and reliable omics strategies based on spectroscopy in conjunction with multivariate data analysis has been attracting great interest from food scientists, so that the studies linked to fish and seafood authenticity have increased considerably in recent years. The present work has been designed to review the most promising studies dealing with the use of qualitative spectroscopy and chemometrics for the resolution of the key authenticity issues of fish and seafood products, with a focus on species substitution, geographical origin falsification, production method or farming system misrepresentation, and fresh for frozen/thawed product substitution. Within this framework, the potential of fluorescence, vibrational, nuclear magnetic resonance, and hyperspectral imaging spectroscopies, combined with both unsupervised and supervised chemometric techniques, has been highlighted, each time pointing out the trends in using one or another analytical approach and the performances achieved.
Absorption/fluorescence spectroscopy; Chemometrics; Fingerprinting; Fish and seafood; Food authentication; Geographical origin; Hyperspectral imaging; Nuclear magnetic resonance; Vibrational spectroscopy; Wild and farmed; Analytical Chemistry; Chemistry (miscellaneous); Molecular Medicine; 3003; Drug Discovery3003 Pharmaceutical Science; Physical and Theoretical Chemistry; Organic Chemistry
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
2019
https://www.mdpi.com/1420-3049/24/9/1812/pdf
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/1028037
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