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Review

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

1
Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway
2
Department of Biotechnology, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
3
Department of Physical and Chemical Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy
4
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Miguel Palma Lovillo
Molecules 2020, 25(19), 4472; https://doi.org/10.3390/molecules25194472
Received: 2 September 2020 / Accepted: 27 September 2020 / Published: 29 September 2020
(This article belongs to the Special Issue Modern Analytical Techniques in Metabolomics Analysis)
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. View Full-Text
Keywords: fluorescence; fish; fraud; spectroscopy; NIR; freezing; thawing; chemometrics; freshness fluorescence; fish; fraud; spectroscopy; NIR; freezing; thawing; chemometrics; freshness
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MDPI and ACS Style

Hassoun, A.; Shumilina, E.; Di Donato, F.; Foschi, M.; Simal-Gandara, J.; Biancolillo, A. Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques. Molecules 2020, 25, 4472. https://doi.org/10.3390/molecules25194472

AMA Style

Hassoun A, Shumilina E, Di Donato F, Foschi M, Simal-Gandara J, Biancolillo A. Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques. Molecules. 2020; 25(19):4472. https://doi.org/10.3390/molecules25194472

Chicago/Turabian Style

Hassoun, Abdo; Shumilina, Elena; Di Donato, Francesca; Foschi, Martina; Simal-Gandara, Jesus; Biancolillo, Alessandra. 2020. "Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques" Molecules 25, no. 19: 4472. https://doi.org/10.3390/molecules25194472

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