Food Chemistry

, том 422 , страницы 136189

Non-destructive and in-situ detection of shrimp freshness using mid-infrared fiber-optic evanescent wave spectroscopy

Yunhai Zhou ^{1, 2}

Leizi Jiao ^{1, 2}

Jianwei Wu ³

Yunhe Zhang ¹

Qingzhen Zhu ²

Daming Dong ^{1, 2}

Скрыть аффилиации авторов Показать аффилиации авторов: 3 аффилиации

National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China |

School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China |

National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China |

Тип публикации: Journal Article

Дата публикации: 2023-10-01

Elsevier

Food Chemistry

scimago Q1

wos Q1

БС1

SJR: 1.952

CiteScore: 18.3

Impact factor: 9.8

ISSN: 03088146, 18737072

DOI: 10.1016/j.foodchem.2023.136189

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PubMed ID: 37116271

General Medicine

Analytical Chemistry

Food Science

Краткое описание

There is strong interest in non-destructive and rapid determination of food freshness in food research. In this study, mid-infrared (MIR) fiber-optic evanescent wave (FOEW) spectroscopy was applied to monitor shrimp freshness through the evaluation of protein, chitin, and calcite contents in conjunction with a Partial Least Squares Discriminant Analysis (PLS-DA) model. Shrimp shells were wiped with a micro fiber-optic probe to obtain a FOEW spectrum which quickly and nondestructively allowed evaluation of the shrimp freshness. Peaks for proteins, chitin, and calcite, which are closely related to shrimp freshness, were detected and quantified. Compared with the standard indicator for evaluating shrimp freshness (total volatile basic nitrogen), the PLS-DA model gave recognition rates for shrimp freshness using calibration and validation sets of the FOEW data of 87.27%, 90.28%, respectively. Our results show that FOEW spectroscopy is a feasible method for non-destructive and in-site detection of shrimp freshness.

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Zhou Y. et al. Non-destructive and in-situ detection of shrimp freshness using mid-infrared fiber-optic evanescent wave spectroscopy // Food Chemistry. 2023. Vol. 422. p. 136189.

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Zhou Y., Jiao L., Wu J., Zhang Y., Zhu Q., Dong D. Non-destructive and in-situ detection of shrimp freshness using mid-infrared fiber-optic evanescent wave spectroscopy // Food Chemistry. 2023. Vol. 422. p. 136189.

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TY - JOUR

DO - 10.1016/j.foodchem.2023.136189

UR - https://doi.org/10.1016/j.foodchem.2023.136189

TI - Non-destructive and in-situ detection of shrimp freshness using mid-infrared fiber-optic evanescent wave spectroscopy

T2 - Food Chemistry

AU - Zhou, Yunhai

AU - Jiao, Leizi

AU - Wu, Jianwei

AU - Zhang, Yunhe

AU - Zhu, Qingzhen

AU - Dong, Daming

PY - 2023

DA - 2023/10/01

PB - Elsevier

SP - 136189

VL - 422

PMID - 37116271

SN - 0308-8146

SN - 1873-7072

ER -

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@article{2023_Zhou,

author = {Yunhai Zhou and Leizi Jiao and Jianwei Wu and Yunhe Zhang and Qingzhen Zhu and Daming Dong},

title = {Non-destructive and in-situ detection of shrimp freshness using mid-infrared fiber-optic evanescent wave spectroscopy},

journal = {Food Chemistry},

year = {2023},

volume = {422},

publisher = {Elsevier},

month = {oct},

url = {https://doi.org/10.1016/j.foodchem.2023.136189},

pages = {136189},

doi = {10.1016/j.foodchem.2023.136189}

}

Издатель

Elsevier

Журнал

Food Chemistry

scimago Q1

wos Q1

БС1

SJR

1.952

CiteScore

18.3

Impact factor

9.8

ISSN

03088146 (Print)

18737072 (Electronic)

Профили

Жанг Юнхе