The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles.
Near infrared spectroscopy (NIR) was applied to estimate lipid composition and degradation of two lean fish species, saithe (Pollachius virens) and hoki (Macruronus novaezelandiae). Calibration models were developed, using partial least squares (PLS) regression, for total lipid content and composition, free fatty acids (FFA), thiobarbituric acid reactive substances (TBARS) and fluorescent interaction compounds (OFR). Coefficients of determination for calibration (R(2)cv) and root-mean-square error of cross validation (RMSECV) ranged from 0.82 to 0.99 and 0.66 to 3.69 for hoki and from 0.64 to 0.99 and 0.06 to 2.65 for saithe, respectively. The validations of the calibrations indicated that lipid composition and FFA of hoki and saithe can be estimated by NIR with good accuracy. Furthermore, NIR differentiate fish muscles with low, medium and high concentration of OFR and TBARS. Overall, the results demonstrate the potential for use of NIR spectroscopy as an objective and non-destructive method to inspect the lipid characteristics and quality of frozen lean fish.
Matis ohf, Icelandic Food and Biotech R&D, Biotechnology and Biomolecules, Vinlandsleid 12, IS-113 Reykjavík, Iceland; University of Iceland, Department of Food Science, Vinlandsleid 12, IS-113 Reykjavík, Iceland. Electronic address: magneag@matis.is.
Magnea G
MG
Karlsdottir
Matis ohf, Icelandic Food and Biotech R&D, Biotechnology and Biomolecules, Vinlandsleid 12, IS-113 Reykjavík, Iceland; University of Iceland, Department of Food Science, Vinlandsleid 12, IS-113 Reykjavík, Iceland.
Sigurjon
S
Arason
Matis ohf, Icelandic Food and Biotech R&D, Biotechnology and Biomolecules, Vinlandsleid 12, IS-113 Reykjavík, Iceland; Department of Food Science and Human Nutrition, University of Florida, 359 FSHN Building, Newell Drive, Gainesville, FL 32611, USA.
Hordur G
HG
Kristinsson
Matis ohf, Icelandic Food and Biotech R&D, Biotechnology and Biomolecules, Vinlandsleid 12, IS-113 Reykjavík, Iceland.
Kolbrun
K
Sveinsdottir
D000818:Animals; D005227:Fatty Acids / Q000032:analysis*; D005399:Fishes / Q000378:metabolism*; D005615:Freezing; D016018:Least-Squares Analysis; D018482:Muscle, Skeletal / Q000737:chemistry*; D025341:Principal Component Analysis; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
D005227:Fatty Acids; D017392:Thiobarbituric Acid Reactive Substances
Frozen lean fish; Lipid composition; Lipid degradation; NIR spectroscopy