Integrated approach to assess the freshness and authenticity of salmon fillets: a combination of Gas Chromatography and Raman Spectroscopy
- Authom, A. (2023). Integrated approach to assess the freshness and authenticity of salmon fillets: a combination of Gas Chromatography and Raman Spectroscopy. UCLouvain, 1-102.
| Type | Thesis |
| Year | 2023 |
| Title | Integrated approach to assess the freshness and authenticity of salmon fillets: a combination of Gas Chromatography and Raman Spectroscopy |
| Academic Department | Faculté des bioingénieurs |
| University | UCLouvain |
| Label | U12-0150-Authom-2023 |
| Number of pages | 1-102 |
| Abstract | We are living in a world where food security is a global challenge, and where consumers' choices are continuously changing in terms of specific food quality. Routine methods for characterising and authenticating globally traded products like salmon are necessary. Still, today, controlling the fraud on the salmon market is difficult. In this context, Raman spectroscopy is rapidly advancing; it is among the fast, non-destructive, and cost-effective techniques highlighted in quality control. Coincidently, reliable tools for processing large databases become more accessible in open source. In this exploratory study, several tests were conducted with Raman spectroscopy to assess the freshness, authenticity, and lipidic profiles associated with 27 salmon samples from different stores in Belgium. The acquisition parameters for spectral data and the feasibility of reliably analysing salmon flesh using Raman spectroscopy, have been discussed. The study also explored some data processing tools that can extract a wealth of interesting information from the salmon spectrum. A part of the study consisted of extracting lipids from the salmon fillets and analysing them using Gas Chromatography (GC). Both spectral and GC data were used to analyse the fatty acid profiles of the samples. The different types of salmon have been discussed, and predictive models targeting authenticity (wild, organically farmed, or conventionally farmed) and freshness (fresh or thawed) were developed and evaluated. This end of study work shows the potential of Raman spectroscopy for the assessment of the freshn |
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| Authors | Authom, A. |
