Mar Giró-Candanedo , Jordi Cruz , Josep Comaposada , Clara Barnés-Calle , Pere Gou , Elena Fulladosa
{"title":"Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices","authors":"Mar Giró-Candanedo , Jordi Cruz , Josep Comaposada , Clara Barnés-Calle , Pere Gou , Elena Fulladosa","doi":"10.1016/j.jfoodeng.2024.112131","DOIUrl":null,"url":null,"abstract":"<div><p>Mislabelling frozen-thawed fish fillets as fresh is one of the most important fraudulent practices during commercialisation. This study aimed to determine the ability of two portable miniaturised low-cost near-infrared spectroscopy (NIR) devices intended for consumers to discriminate between fresh and thawed mackerel (submitted to one or two frozen-thawed cycles) and between different freezing systems. The effect of different fish seasonal characteristics on the performance of the model was also evaluated. The low-cost NIR devices were able to discriminate between fresh and thawed samples with a classification rate of 90.3% and 94.1% and the freezing system to which they were submitted with a classification rate of 91.2% and 89.7%. These findings suggest that low-cost portable NIR spectroscopy can be a valuable tool for detecting mislabeled frozen-thawed products sold as fresh, providing consumers with a rapid and affordable method for fraud detection.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424001973","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
Mislabelling frozen-thawed fish fillets as fresh is one of the most important fraudulent practices during commercialisation. This study aimed to determine the ability of two portable miniaturised low-cost near-infrared spectroscopy (NIR) devices intended for consumers to discriminate between fresh and thawed mackerel (submitted to one or two frozen-thawed cycles) and between different freezing systems. The effect of different fish seasonal characteristics on the performance of the model was also evaluated. The low-cost NIR devices were able to discriminate between fresh and thawed samples with a classification rate of 90.3% and 94.1% and the freezing system to which they were submitted with a classification rate of 91.2% and 89.7%. These findings suggest that low-cost portable NIR spectroscopy can be a valuable tool for detecting mislabeled frozen-thawed products sold as fresh, providing consumers with a rapid and affordable method for fraud detection.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.