Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices
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Author
Cruz, Jordi
Comaposada, Josep
Publication date
2024-05-11ISSN
0260-8774
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.
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
19
Publisher
Elsevier
Is part of
Journal of Food Engineering
Citation
Giró-Candanedo, Mar, Jordi Cruz, Josep Comaposada, Clara Barnés-Calle, Pere Gou, and Elena Fulladosa. 2024. “Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices”. Journal of Food Engineering 379 (112131). doi:10.1016/j.jfoodeng.2024.112131.
Grant agreement number
MICIU/Programa Estatal de I+D+I orientada a los retos de la Sociedad/RTI2018-096883-R-C41/ES/SISTEMAS DE CARACTERIZACION Y COMUNICACION DE LA CALIDAD Y LA COMPOSICION NUTRICIONAL DE LOS ALIMENTOS PARA LOS CONSUMIDORES Y LA INDUSTRIA ALIMENTARIA/
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2850]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/