Abstract
Fish and other seafood products have a limited shelf life due to favorable conditions for microbial growth and enzymatic alterations. Various preservation and/or processing methods have been developed for shelf-life extension and for maintaining the quality of such highly perishable products. Freezing and frozen storage are among the most commonly applied techniques for this purpose. However, frozen–thawed fish or meat are less preferred by consumers; thus, labeling thawed products as fresh is considered a fraudulent practice. To detect this kind of fraud, several techniques and approaches (e.g., enzymatic, histological) have been commonly employed. While these methods have proven successful, they are not without limitations. In recent years, different emerging methods have been investigated to be used in place of other traditional detection methods of thawed products. In this context, spectroscopic techniques have received considerable attention due to their potential as being rapid and non-destructive analytical tools. This review paper aims to summarize studies that investigated the potential of emerging techniques, particularly those based on spectroscopy in combination with chemometric tools, to detect frozen–thawed muscle foods.
Highlights
Freshness is an important quality parameter of fish and other seafood products
The results showed that frozen–thawed fillets can be completely separated (100% of correct classification rate in leave one out cross-validation) from fresh ones using the k-nearest neighbor classifier applied to pre-processed data with second derivative and a selection of few optimal wavelengths (606 and 636 nm)
The reviewed studies showed that most spectroscopic techniques in conjunction with advanced methods of data analysis have a great potential for detecting fraudulent practices of substituting fresh fish or other seafood products by frozen–thawed products
Summary
Freshness is an important quality parameter of fish and other seafood products. A wide range of preservation and/or processing techniques is being developed or has been developed and applied in order to address this challenge and extend the shelf life of fish and fishery products. Among these techniques, freezing has gained widespread popularity during the last two centuries owing to the various advantages offered, such as product safety and sensory quality, as well as the preservation of nutritional value [3]. Freezing at −20 ◦ C for Molecules 2020, 25, 4472; doi:10.3390/molecules25194472 www.mdpi.com/journal/molecules
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