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Approaching Authenticity Issues in Fish and Seafood Products by Qualitative Spectroscopy and Chemometrics

机译：用定性光谱和化学计量学方法研究鱼和海鲜产品的真实性问题

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摘要

The intrinsically complex nature of fish and seafood, as well as the complicated organisation of the international fish supply and market, make struggle against counterfeiting and falsification of fish and seafood products very difficult. The development of fast and reliable omics strategies based on spectroscopy in conjunction with multivariate data analysis has been attracting great interest from food scientists, so that the studies linked to fish and seafood authenticity have increased considerably in recent years. The present work has been designed to review the most promising studies dealing with the use of qualitative spectroscopy and chemometrics for the resolution of the key authenticity issues of fish and seafood products, with a focus on species substitution, geographical origin falsification, production method or farming system misrepresentation, and fresh for frozen/thawed product substitution. Within this framework, the potential of fluorescence, vibrational, nuclear magnetic resonance, and hyperspectral imaging spectroscopies, combined with both unsupervised and supervised chemometric techniques, has been highlighted, each time pointing out the trends in using one or another analytical approach and the performances achieved.
机译：鱼和海鲜的内在复杂性以及国际鱼品供应和市场的复杂组织，使反对假冒和伪造鱼和海鲜产品的斗争变得非常困难。基于光谱学和多元数据分析的快速可靠的组学策略的发展引起了食品科学家的极大兴趣，因此近年来与鱼类和海鲜真实性相关的研究已大大增加。本工作旨在回顾最有前途的研究，涉及使用定性光谱学和化学计量学解决鱼类和海鲜产品的关键真实性问题，重点是物种替代，地理来源伪造，生产方法或养殖系统错误表示，并且新鲜用于冷冻/解冻的产品替代。在此框架内，荧光，振动，核磁共振和高光谱成像光谱技术结合无监督和有监督的化学计量技术的潜力得到了强调，每次都指出了使用一种或另一种分析方法的趋势以及所实现的性能。

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