2007 journal article

Detection and quantification of species authenticity and adulteration in crabmeat using visible and near-infrared spectroscopy

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(3), 585–592.

By: J. Gayo n & S. Hale  n

author keywords: species authenticity; adulteration; VIS/NIR spectroscopy; PLS
MeSH headings : Animals; Brachyura / chemistry; Brachyura / classification; Food Contamination / analysis; Seafood / analysis; Spectroscopy, Near-Infrared; Spectrum Analysis
TL;DR: The results suggest that Vis/NIR spectroscopy is a suitable technology that can be applied to detect and quantify species authenticity and adulteration in crabmeat. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
14. Life Below Water (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

Seafood processing often removes morphological properties of seafood species that enable the consumer to distinguish one type of organism from another. For this reason, species substitution is the most common form of economic adulteration in the seafood industry. Visible and near-infrared spectroscopy (Vis/NIR) has been used to detect and quantify species authenticity and adulteration in crabmeat samples. Atlantic blue crabmeat was adulterated with blue swimmer crabmeat in 10% increments. Water absorption bands dominated the main features in the crabmeat spectra, with a decrease in sample absorbance with increasing adulteration percentage. Several data pretreatments, i.e., moving average, combing, first and second derivatives, and multiplicative scatter correction, in addition to the raw data, were investigated for prediction and quantitative data analysis using partial least-squares. In addition, quantitative analysis was done using the full spectrum and a sequential approach in which 50 wavelengths were added sequentially to determine a new model and find an optimal solution. The results suggest that Vis/NIR spectroscopy is a suitable technology that can be applied to detect and quantify species authenticity and adulteration in crabmeat.