Non-Destructive Quantification of Lipid and Water in Fresh Tuna Meat by a Single-Sided Nuclear Magnetic Resonance Scanner

Handheld Devices for Food Authentication and Their Applications: A Review

This review summarises miniaturised technologies, commercially available devices, and device applications for food authentication or measurement of features that could potentially be used for authentication. We first focus on the handheld technologies and their generic characteristics: (1) technology types available, (2) their design and mode of operation, and (3) data handling and output systems. Subsequently, applications are reviewed according to commodity type for products of animal and plant origin. The 150 applications of commercial, handheld devices involve a large variety of technologies, such as various types of spectroscopy, imaging, and sensor arrays. The majority of applications, ~60%, aim at food products of plant origin. The technologies are not specifically aimed at certain commodities or product features, and no single technology can be applied for authentication of all commodities. Nevertheless, many useful applications have been developed for many food commodities. However, the use of these applications in practice is still in its infancy. This is largely because for each single application, new spectral databases need to be built and maintained. Therefore, apart from developing applications, a focus on sharing and re-use of data and calibration transfers is pivotal to remove this bottleneck and to increase the implementation of these technologies in practice.

Development of a hand-held magnetic resonance sensor for the nondestructive quantification of fat and lean meat of fresh tuna

For the in-situ nondestructive fat quantification of fresh tuna meat, an original lightweight (5.7 kg) hand-held sensor that consists of a planar radio-frequency coil and a single-sided magnetic circuit was developed as a subunit of a time-domain proton magnetic resonance (MR) scanner system. The investigation depth of the sensor unit is 12 mm, which is sufficient to probe the meat section beneath thick skin with scales and the underlying subcutaneous fat layer of large fish such as tuna. The scanner was successfully applied in a laboratory to a fillet of a bluefin tuna (Thunnus thynnus) to measure meat sections 12 mm beneath the skin. The required measurement time was 100 s for each section. The results of MR scan at 11 locations on the fillet were compared with those of conventional destructive food analysis. Reasonable agreement with an error (root-mean-square residual) of as small as 1.8 wt% was obtained for fat quantification. The time-domain MR relaxometry for the same tuna fillet also allowed lean meat quantification with a small root-mean-square residual of 6.7 wt%.