Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis

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dc.authorid0000-0003-2795-1896
dc.authorscopusid25423141800
dc.authorscopusid55633761500
dc.authorscopusid6603211547
dc.authorwosidVelioglu, Hasan Murat/P-8312-2015
dc.authorwosidTemiz, Havva Tumay/I-7168-2019
dc.contributor.authorVelioğlu, Hasan Murat
dc.contributor.authorTümay Temiz, Havva
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2022-05-11T14:45:23Z
dc.date.available2022-05-11T14:45:23Z
dc.date.issued2015
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.description.abstractThe potential of Raman spectroscopy was investigated in terms of its capability to discriminate the species of the fish samples and determine their freshness according to the number of freezing/thawing cycles they exposed. Species discrimination analysis was carried out on sixty-four fish samples from six different species, namely horse mackerel (Trachurus trachurus), European anchovy (Engraulis encrasicolus), red mullet (Mullus surmuletus), Bluefish (Pomatamus saltatrix), Atlantic salmon (Salmo salar) and flying gurnard (Trigla lucerna). Afterwards, fish samples were exposed to different numbers of freezing/thawing cycles and separated into three batches, namely (i) fresh, (ii) once frozen-thawed (OF) and (iii) twice frozen-thawed (TF) samples, in order to perform the freshness analysis. Raman data collected were used as inputs for chemometric analysis, which enabled us to develop two main PCA models to successfully terminate the studies for both species discrimination and freshness determination analysis. (C) 2014 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2014.09.073
dc.identifier.endpage290
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid25442555
dc.identifier.scopus2-s2.0-84907481764
dc.identifier.scopusqualityQ1
dc.identifier.startpage283
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2014.09.073
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10030
dc.identifier.volume172
dc.identifier.wosWOS:000345207200040
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorVelioğlu, Hasan Murat
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectRaman spectroscopy
dc.subjectPrincipal component analysis
dc.subjectFish species
dc.subjectAdulteration
dc.subjectFatty-Acid-Composition
dc.subjectMackerel Trachurus-Trachurus
dc.subjectSalmon Salmo-Salar
dc.subjectPhase-Transitions
dc.subjectLipid-Content
dc.subjectStorage
dc.subjectQuality
dc.subjectDiscrimination
dc.subjectFillets
dc.subjectMuscle
dc.titleDifferentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis
dc.typeArticle

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