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Fulladosa E, Barnés-Calle C, Cruz J, Martínez B, Giró-Candanedo M, Comaposada J, Font-I-Furnols M, Gou P. Near infrared sensors for the precise characterization of salt content in canned tuna fish. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 303:123217. [PMID: 37544216 DOI: 10.1016/j.saa.2023.123217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/11/2023] [Accepted: 07/27/2023] [Indexed: 08/08/2023]
Abstract
Non-invasive technologies could help to guarantee quality standards of canned tuna fish. The aim of this study was to investigate the ability of bench-top (FT-NIR) and low-cost (LC-NIR) near infrared spectrometers to determine salt content and texture in canned tuna. Salt content distribution was also investigated using hyperspectral imaging (HSI) and computed tomography. Spectra were acquired on canned tuna and reference analysis performed. Partial least squares regression and discriminant analysis were used to develop salt content predictive and texture classification models. Salt content predictive errors were 0.10%, 0.22% and 0.22% for FT-NIR, LC-NIR and HSI, respectively. Salt content was not always homogeneously distributed in the can which was attributed to the salt content differences between internal and external parts of the tuna fish. Low-cost sensors could be a suitable solution to standardise the production and enable precise nutritional labelling, but more sophisticated algorithms are needed to identify textural defects.
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Affiliation(s)
- E Fulladosa
- IRTA, Food Quality and Technology Program, Finca Camps i Armet, s/n, 17121 Monells, Girona, Spain.
| | - C Barnés-Calle
- IRTA, Food Quality and Technology Program, Finca Camps i Armet, s/n, 17121 Monells, Girona, Spain
| | - J Cruz
- Escola Universitària Salesiana de Sarrià, Passeig Sant Joan Bosco, 74, 08017 Barcelona, Spain
| | - B Martínez
- IRTA, Food Quality and Technology Program, Finca Camps i Armet, s/n, 17121 Monells, Girona, Spain
| | - M Giró-Candanedo
- IRTA, Food Quality and Technology Program, Finca Camps i Armet, s/n, 17121 Monells, Girona, Spain
| | - J Comaposada
- IRTA, Food Quality and Technology Program, Finca Camps i Armet, s/n, 17121 Monells, Girona, Spain
| | - M Font-I-Furnols
- IRTA, Food Quality and Technology Program, Finca Camps i Armet, s/n, 17121 Monells, Girona, Spain
| | - P Gou
- IRTA, Food Quality and Technology Program, Finca Camps i Armet, s/n, 17121 Monells, Girona, Spain
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Leighton PL, Segura JD, Lam SD, Marcoux M, Wei X, Lopez-Campos OD, Soladoye P, Dugan ME, Juarez M, PRIETO NURIA. Prediction of carcass composition and meat and fat quality using sensing technologies: A review. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.12951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Consumer demand for high-quality healthy food is increasing, thus meat processors require the means toassess these rapidly, accurately, and inexpensively. Traditional methods forquality assessments are time-consuming, expensive, invasive, and have potentialto negatively impact the environment. Consequently, emphasis has been put onfinding non-destructive, fast, and accurate technologies for productcomposition and quality evaluation. Research in this area is advancing rapidlythrough recent developments in the areas of portability, accuracy, and machinelearning. The present review, therefore, critically evaluates and summarizes developmentsof popular non-invasive technologies (i.e., from imaging to spectroscopicsensing technologies) for estimating beef, pork, and lamb composition andquality, which will hopefully assist in the implementation of thesetechnologies for rapid evaluation/real-timegrading of livestock products in the nearfuture.
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