Accelerated chemotaxonomic discrimination of marine fish surimi based on Tri-step FT-IR spectroscopy and electronic sensory. (March 2017)

• Record Type: Journal Article
• Authors: Zhang, Xianyi; Wei, Wei; Hu, Wei; Wang, Xichang; Yu, Pan; Gan, Jianhong; Liu, Yuan; Xu, Changhua
• Is Part Of: Food control. Volume 73:Part B(2017)
• Page Start: 1124
• Page End: 1133
• Publication Date: 2017-03
• Subjects: Surimi -- Infrared spectroscopy -- Electronic sensory -- Chemotaxonomic discrimination -- Species identification; RSBS red sea bream (Pagrosomus major) surimi -- HS hairtail (Trichiurus haumela) surimi -- GS gurnard (Lepidotrigla abyssalis) surimi -- TS trash (large yellow croaker (Pseudosciaena crocea) and small yellow croaker (Larimichthys polyactis) mixed) surimi -- FT-IR Fourier transform infrared spectroscopy -- SD-IR second derivative infrared spectroscopy -- 2DCOS-IR two-dimensional correlation infrared spectroscopy -- PCA principal component analysis -- RTD resistive thermal detector -- AOAC association of official analytical chemists -- DFA discriminant factor analysis; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2016.10.030
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Surimi, important raw materials of kamaboko industry, commonly have different species with distinct quality but are tough to be authenticated and discriminated rapidly and holistically by conventional methods. This study sought to develop an easy to use and robust method based on a Tri-step infrared spectroscopy combined with electronic sensory for rapid characterization and discrimination of marine fish surimi. Global nutrition fingerprints (lipids, proteins and other compositions) of each surimi species at the three levels of enhanced spectral resolution and nutrition profile variations among different species were integratively interpreted with fast evaluation of their relative contents based on spectral peak intensity. Two-hundred batches of surimi (fifty for each surimi) were objectively classified by PCA. Complementarily, electronic eyes and electronic nose distinguished four species surimi effectively in color and smell with discrimination indexes 98 and 82, respectively. The developed method can be potentially used as a cheap and easy to use alternative to rapid chemotaxonomic discrimination of surimi. Graphical abstract: Highlights: The chemical compositions of four species marine fish surimi were analyzed by IR spectroscopy comprehensively. Tri-step infrared spectroscopy combined with PCA was developed to discriminate four species marine fish surimi. Two-hundred batches of surimi (fifty for each surimi) were objectively classified by IR-PCA. Electronic eyes and electronic nose distinguished four surimi effectively in color and smell fingerprint, respectively.