Czech J. Food Sci., 2022, 40(5):359-366 | DOI: 10.17221/30/2022-CJFS

Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical compositionOriginal Paper

Lucia Benešová, Silvia Jakabová ORCID...*, Ladislav Ondruš, Jozef Golian
Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

The basic chemical composition of the meat of fifteen freshwater and saltwater fish species was studied. Fourier transform-near-infrared (FT-NIR) spectroscopy was applied for determination of the content of fat, protein and dry matter in the fish meat samples. The fish species analysed differed significantly in dry matter, fat, and protein content (P < 0.05). The highest fat percentage was determined in the samples of Cyprinus carpio (17.14 ± 0.53%) and the lowest value was found in the samples of Lophius piscatorius (0.06 ± 0.003%). Thunnus albacares samples had the highest content of proteins (24.26 ± 1.89%), whereas the lowest protein content was observed in Oreochromis niloticus (14.73 ± 0.87%). The results of the measured dry matter varied from the highest content in C. carpio samples (35.73 ± 0.47%) to the lowest content of L. piscatorius samples (15.64 ± 0.43%). Principal component analysis (PCA) extracted three major groups, which differentiate the analysed samples based on their protein, lipid and dry matter content. Partial least squares discriminant analysis (PLSDA) confirmed the use of three variables (protein, fat, dry matter) measured by FT-NIR to separate the observed fish species.

Keywords: fish meat; fat content; protein content; dry matter; Fourier transform-near-infrared spectroscopy

Published: October 27, 2022  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Benešová L, Jakabová S, Ondruš L, Golian J. Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition. Czech J. Food Sci. 2022;40(5):359-366. doi: 10.17221/30/2022-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Agyekum A.A., Kutsanedzie F.Y.H., Annavaram V., Mintah B.K., Asare E.K., Wang B. (2020): FT-NIR coupled chemometric methods rapid prediction of K-value in fish. Vibrational Spectroscopy, 108: 103044. Go to original source...
    2. Alamprese C., Amigo J.M., Casiraghi E., Engelsen S.B. (2016): Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics. Meat Science, 121: 175-181. Go to original source... Go to PubMed...
    3. Alamprese C., Casiraghi E. (2015). Application of FT-NIR and FT-IR spectroscopy to fish fillet authentication. LWT - Food Science and Technology, 63: 720-725. Go to original source...
    4. Azizian H., Kramer J.K.G., Ehler S., Curtis J.M. (2010): Rapid quantitation of fish oil fatty acids and their ethyl esters by FT-NIR models. European Journal of Lipid Science and Technology, 112: 452-462. Go to original source...
    5. Berzaghi P., Riovanto R. (2009): Near infrared spectroscopy in animal science production: Principles and applications. Italian Journal of Animal Science, 8: 39-62. Go to original source...
    6. Bhaskar N., Benila T., Radha C., Lalitha R.G. (2008): Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresource Technology, 99: 335-343. Go to original source... Go to PubMed...
    7. Bogard J.R., Thilsted S.H., Marks G.C., Waha M.A., Hossain M.A., Jakobsen J., Stangoulis J. (2015): Nutrient composition of important fish species in Bangladesh and potential contribution to recommended nutrient intakes. Journal of Food Composition and Analysis, 42: 120-133. Go to original source...
    8. Cahu C., Salen P., De Lorgeril M. (2004): Farmed and wild fish in the prevention of cardiovascular diseases: Assessing possible differences in lipid nutritional values. Nutrition, Metabolism and Cardiovascular Diseases, 14: 34-41. Go to original source... Go to PubMed...
    9. Cen H., He Y. (2007): Theory and application of near infrared reflectance spectroscopy in determination of food quality. Trends in Food Science & Technology, 18: 72-83. Go to original source...
    10. Chen Q., Cai J., Wan X., Zhao J. (2011): Application of linear/non-linear classification algorithms in discrimination of pork storage time using Fourier transform near infrared (FT-NIR) spectroscopy. LWT - Food Science and Technology, 44: 2053-2058. Go to original source...
    11. Erkan N., Özden Ö. (2007): Proximate composition and mineral contents in aqua cultured sea bass (Dicentrarchus labrax), sea bream (Sparus aurata) analyzed by ICP-MS. Food Chemistry, 102: 721-725. Go to original source...
    12. Gjedrem T., Robinson N., Rye M. (2012): The importance of selective breeding in aquaculture to meet future demands for animal protein: A review. Aquaculture, 350: 117-129. Go to original source...
    13. Hossain M.A., Afsana K., Azad Shah A.K.M. (1999): Nutritional value of some small indigenous fish species (SIS) of Bangladesh. Bangladesh Journal of Fisheries Research, 3: 77-85.
    14. Khalili Tilami S., Sampels S. (2018): Nutritional value of fish: Lipids, proteins, vitamins, and minerals. Reviews in Fisheries Science & Aquaculture, 26: 243-253. Go to original source...
    15. Kopřiva V., Hostovský M., Mucha P. (2010): Nutritional aspects of fish meat (Nutriční aspekty rybího masa). Maso, 3: 28-29. (in Czech)
    16. Linhartová Z., Krejsa J., Zajíc T., Másílko J., Sampels S., Mráz J. (2018): Proximate and fatty acid composition of 13 important freshwater fish species in central Europe. Aquaculture International, 26: 695-711. Go to original source...
    17. Mabood F., Boqué R., Alkindi A.Y., Al-Harrasi A., Al Amri I.S., Boukra S., Jabeen F., Hussain J., Abbas G., Naureen Z., Haq Q.M. (2020): Fast detection and quantification of pork meat in other meats by reflectance FT-NIR spectroscopy and multivariate analysis. Meat Science, 163: 108084. Go to original source... Go to PubMed...
    18. Memon N.N., Talpur F.N., Bhanger M.I. (2010): A comparison of proximate composition and fatty acid profile of Indus river fish species. International Journal of Food Properties, 13: 328-337. Go to original source...
    19. Mlček J., Šustová K., Simeonovová J. (2006): Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef. Czech Journal of Animal Science, 51: 361. Go to original source...
    20. Morris P.C. (2001): The effects of nutrition on the composition of farmed fish. In: Kestin S.C., Warriss P.D. (eds.): Farmed Fish Quality. London, United Kingdom, Fishing News Books, Blackwell Science: 161-179.
    21. Mráz J., Zajíc T., Pickova J. (2012): Culture of common carp (Cyprinus carpio) with defined flesh quality for prevention of cardiovascular diseases using finishing feeding strategy. Neuroendocrinology Letters, 33: 60-67.
    22. Nogueira N., Cordeiro N., Aveiro M.J. (2013): Chemical composition, fatty acids profile and cholesterol content of commercialized marine fishes captured in Northeastern Atlantic. Journal of FisheriesSciences.com, 7: 271-286. Go to original source...
    23. Petricorena Z.C. (2015): Chemical composition of fish and fishery products. In: Cheung P.C.K. (ed.): Handbook of Food Chemistry. Germany, Berlin, Heidelberg: Springer: 403-435. Go to original source...
    24. Pieniak Z., Kołodziejczyk M., Kowrygo B., Verbeke W. (2011): Consumption patterns and labelling of fish and fishery products in Poland after the EU accession. Food Control, 22: 843-850. Go to original source...
    25. Popelka P. (2021): The Influence of Technological Processes on Fish Quality (Vplyv technologických procesov na kvalitu rýb). 1st Ed. Košice, Slovak Republic, University of Veterinary Medicine and Pharmacy in Košice: 78. (in Slovak)
    26. Procházková Z., Dračková M., Saláková A., Gallas L., Pospiech M., Vorlová L., Tremlová B., Buchtová, H. (2010): Application of FT NIR spectroscopy in the determination of basic physical and chemical properties of sausages. Acta Veterinaria Brno, 79: 101-106. Go to original source...
    27. Razavi N.R., Arts M.T., Qu M., Jin B., Ren W., Wang Y., Campbell L.M. (2014): Effect of eutrophication on mercury, selenium, and essential fatty acids in Bighead Carp (Hypophthalmichthys nobilis) from reservoirs of eastern China. Science of the Total Environment, 499: 36-46. Go to original source... Go to PubMed...
    28. Semjon B., Král M., Pospiech M., Reitznerová A., Maľová J., Tremlová B., Dudriková E. (2018): Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging. International Journal of Food Properties, 21: 1508-1522. Go to original source...
    29. Shearer K.D. (2001): The effect of diet composition and feeding regime on the proximate composition of farmed fishes. In: Kestin S.C., Warriss P.D. (eds.): Farmed Fish Quality. London, United Kingdom, Fishing News Books, Blackwell Science: 31-41.
    30. Schmutzler M., Beganovic A., Böhler G., Huck C.W. (2015): Methods for detection of pork adulteration in veal product based on FT-NIR spectroscopy for laboratory, industrial and on-site analysis. Food Control, 57: 258-267. Go to original source...
    31. Sonawane S.R. (2013): Fish muscle protein highest source of energy. International Journal of Biodiversity and Conservation, 5: 433-435.
    32. Strasburg G.M., Xiong Y.L. (2017): Physiology and chemistry of edible muscle tissues. In: Damodaran S., Parkin K.L. (eds.): Fennema's Food Chemistry. 5th Ed. Boca Raton, US, CRC Press: 955-1016.
    33. Tilami S.K., Sampels S., Zajíc T., Krejsa J., Másílko J., Mráz J. (2018): Nutritional value of several commercially important river fish species from the Czech Republic. PeerJ, 6: e5729. Go to original source... Go to PubMed...
    34. World Health Organization (2007): Joint FAO/WHO/UNU Expert Consultation on Protein and Amino Acid Requirements in Human Nutrition (2002: Geneva, Switzerland), Food and Agriculture Organization of the United Nations, World Health Organization & United Nations University. Available at https://apps.who.int/iris/handle/10665/43411(accessed Dec 10, 2021).
    35. Yeşilayer N., Genç N. (2013): Comparison of proximate and fatty acid compositions of wild brown trout and farmed rainbow trout. South African Journal of Animal Science, 43: 89-97. Go to original source...
    36. Zajic T., Mraz J., Sampels S., Pickova J. (2013): Fillet quality changes as a result of purging of common carp (Cyprinus carpio L.) with special regard to weight loss and lipid profile. Aquaculture, 400: 111-119. Go to original source...
    37. Zotos A., Vouzanidou M. (2012): Seasonal changes in composition, fatty acid, cholesterol and mineral content of six highly commercial fish species of Greece. Food Science and Technology International, 18: 139-149. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content