Original scientific paper
NEAR INFRARED SPECTROSCOPY (NIRS) AS FOOD QUALITY AND FOOD FRAUD DETECTOR – APPLIED ON FISH STICKS
Jasenka Gajdoš Kljusurić
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Dan Škuflić
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Maja Benković
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Tamara Jurina
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Ana Jurinjak Tušek
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Davor Valinger
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Abstract
The aim of this study was to present the professional application of near infrared spectroscopy (NIRs) in the detection of food quality on purchased fish sticks. The measured NIR spectra of samples prepared from fish or squid were related to nutritional labels such as the amount of certain macronutrient and the proportion of the starting material (fish/squid). In the standard procedure, NIRs coupled with chemometric tools such as principal component analysis (PCA) and partial least square regression (PLSR) was used to investigate the qualitative and/or quantitative capabilities in determining food quality. Excellent qualitative differentiation was achieved with PCA, with biplots showing how the explanation of variation increased from 80.12 % when only nutritional information was used in the observation to 96.89% when nutritional information was coupled with the corresponding NIR spectrum. Since higher levels of animal protein in food are associated with an increase in price, the detection probabilities of different protein sources (fish/meat) were tested using PLSR, with 100% of the samples successfully detected. PLSR was also used to detect the correlation of the NIR spectra to the macronutrient contents and the strongest correlation was determined for proteins (R2 = 0.99). The results confirmed the feasibility of using NIRs in the qualitative evaluation of samples where it is possible to determine the predominance of fish or squid, and also to estimate the expected protein content. The protein content is related to the price of the product, since all products containing animal proteins have higher prices that grow proportionally to their share. NIRs is not a qualitative method, but it can help in the selection of products, whose exact composition and possible adulteration can be confirmed by additional laboratory analysis.
Keywords
NIR spectra; fish sticks; chemometrics; qualitative analysis; proteins
Hrčak ID:
281052
URI
Publication date:
31.7.2022.
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