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. 2018 Apr 5;7(4):55.
doi: 10.3390/foods7040055.

Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss

Nuno Sousa  1 , Maria João Moreira  2 , Cristina Saraiva  3 , José M M M de Almeida  4   5
Affiliations

Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss

Nuno Sousa et al. Foods. .

Abstract

The aim of this study was to evaluate the potential of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric methods to detect fish adulteration. Muscles of Atlantic salmon (Salmo salar) (SS) and Salmon trout (Onconrhynchus mykiss) (OM) muscles were mixed in different percentages and transformed into mini-burgers. These were stored at 3 °C, then examined at 0, 72, 160, and 240 h for deteriorative microorganisms. Mini-burgers was submitted to Soxhlet extraction, following which lipid extracts were analyzed by FTIR. The principal component analysis (PCA) described the studied adulteration using four principal components with an explained variance of 95.60%. PCA showed that the absorbance in the spectral region from 721, 1097, 1370, 1464, 1655, 2805, to 2935, 3009 cm−1 may be attributed to biochemical fingerprints related to differences between SS and OM. The partial least squares regression (PLS-R) predicted the presence/absence of adulteration in fish samples of an external set with high accuracy. The proposed methods have the advantage of allowing quick measurements, despite the storage time of the adulterated fish. FTIR combined with chemometrics showed that a methodology to identify the adulteration of SS with OM can be established, even when stored for different periods of time.

Keywords: FTIR spectroscopy; Salmo salar adulteration; chemometrics methods; food authentication; food fraud.

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Conflict of interest statement

N.S., M.J.M., C.S. and J.M.M.M.D.A. declare that they have no conflict of interest. The present paper does not contain any studies with human or animal subjects.

Figures

Figure 1
Figure 1
Fourier transform infrared spectroscopy (FTIR) spectra of fat extracted from fresh samples of Onconrhynchus mykiss (OM) and Salmo salar (SS) and stored at 3 °C for 240 h (y-axis).
Figure 2
Figure 2
Observations diagram obtained by principal component analysis (PCA) using the Fourier transform infrared spectroscopy (FTIR) spectral data for the 11 formulations of Onconrhynchus mykiss (OM) and Salmo salar (SS).
Figure 3
Figure 3
Illustration of the quality of prediction models obtained by Fourier transform infrared spectroscopy (FTIR) for the observed and estimated values for the different mixtures of Salmo salar (SS) and Onconrhynchus mykiss (OM).
See this image and copyright information in PMC

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