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How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy

1
CREST Technology Gateway of TU Dublin, Dublin 8, Ireland
2
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), University of Queensland, Brisbane, QLD 4072, Australia
*
Author to whom correspondence should be addressed.
Appl. Sci. 2020, 10(12), 4150; https://doi.org/10.3390/app10124150
Received: 22 May 2020 / Revised: 11 June 2020 / Accepted: 11 June 2020 / Published: 17 June 2020
(This article belongs to the Special Issue Application of Spectroscopy in Food Analysis)
Food authenticity, traceability and provenance are emerging issues of major concern for consumers, industries and regulatory bodies worldwide. In addition, both food safety and security are an intrinsic component of food quality where the above issues are key in modern traceability and management systems. It has been reported that substitution of a high-quality species by less expensive ones might be a frequent practice in seafood products such as fish and shellfish. In this type of products, the source (e.g., origin) and identification of the species are complex. Although different countries have implemented strict regulations and labelling protocols, these issues still are of concern. This article briefly reviews some of the most recent applications of vibrational spectroscopy (near and mid infrared, Raman) combined with chemometrics to target some of these issues in the seafood and fish industries. View Full-Text
Keywords: fish; seafood; traceability; authenticity; provenance; infrared fish; seafood; traceability; authenticity; provenance; infrared
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MDPI and ACS Style

Power, A.; Cozzolino, D. How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy. Appl. Sci. 2020, 10, 4150. https://doi.org/10.3390/app10124150

AMA Style

Power A, Cozzolino D. How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy. Applied Sciences. 2020; 10(12):4150. https://doi.org/10.3390/app10124150

Chicago/Turabian Style

Power, Aoife, and Daniel Cozzolino. 2020. "How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy" Applied Sciences 10, no. 12: 4150. https://doi.org/10.3390/app10124150

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