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Advanced Methods for Evaluation of Seafood Quality
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Advanced Methods for Evaluation of Seafood Quality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (30 June 2021) | Viewed by 4913

Special Issue Editors

Prof. Dr. Mercedes Careche

E-Mail Website
Guest Editor
Institute of Food Science, Technology and Nutrition, Spanish National Research Council (ICTAN-CSIC)
Interests: seafood safety and quality; spectroscopic methods (FTRaman, FTIR and LFNMR) for seafood analysis; estimation of shelf life; structural and technofunctional changes of fish muscle; development of strategies to reduce the pathogenic potential of anisakids
Prof. Dr. Sanja Vidacek Filipec

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: seafood processing; spectroscopic techniques in quality control of foods, hygiene and sanitation in food preparation and processing

Special Issue Information

Dear Colleagues, 

Development of new methodologies and techniques for assessing the seafood quality is one of the emerging topics within the seafood science.

Fish and other aquatic organisms are considered as one of the most traded food commodities worldwide faced at the same time with sustainability and climate change issues. Seafood quality is therefore not only defined through safety, nutritional and sensory aspects, but also by  authenticity, traceability and integrity. 

Nondestructive and noninvasive, fast methods with high analytical power designed to meet a wide scope of needs of different actors in the food chain are intensively studied. New technologies in physics, engineering and information technologies are being developed with the impact on the development of methods for objective quality control assessment of seafood.

As a result of this, the present Special Issue is aimed at gathering outstanding cross-disciplinary review and original research papers on the application of advanced methodologies as tools for quality control of seafood.

Prof. Dr. Mercedes Careche
Prof. Dr. Sanja Vidacek Filipec
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Quality control assessment
  • Seafood
  • Advanced methods

Published Papers (2 papers)

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Research

12 pages, 5671 KiB  
Article
Influence of Sample Matrix on Determination of Histamine in Fish by Surface Enhanced Raman Spectroscopy Coupled with Chemometric Modelling
by Sanja Vidaček Filipec, Davor Valinger, Lara Mikac, Mile Ivanda, Jasenka Gajdoš Kljusurić and Tibor Janči
Foods 2021, 10(8), 1767; https://doi.org/10.3390/foods10081767 - 30 Jul 2021
Cited by 8 | Viewed by 1980
Abstract
Histamine fish poisoning is a foodborne illness caused by the consumption of fish products with high histamine content. Although intoxication mechanisms and control strategies are well known, it remains by far the most common cause of seafood-related health problems. Since conventional methods for [...] Read more.
Histamine fish poisoning is a foodborne illness caused by the consumption of fish products with high histamine content. Although intoxication mechanisms and control strategies are well known, it remains by far the most common cause of seafood-related health problems. Since conventional methods for histamine testing are difficult to implement in high-throughput quality control laboratories, simple and rapid methods for histamine testing are needed to ensure the safety of seafood products in global trade. In this work, the previously developed SERS method for the determination of histamine was tested to determine the influence of matrix effect on the performance of the method and to investigate the ability of different chemometric tools to overcome matrix effect issues. Experiments were performed on bluefin tuna (Thunnus thynnus) and bonito (Sarda sarda) samples exposed to varying levels of microbial activity. Spectral analysis confirmed the significant effect of sample matrix, related to different fish species, as well as the extent of microbial activity on the predictive ability of PLSR models with R2 of best model ranging from 0.722–0.945. Models obtained by ANN processing of factors derived by PCA from the raw spectra of the samples showed excellent prediction of histamine, regardless of fish species and extent of microbial activity (R2 of validation > 0.99). Full article
(This article belongs to the Special Issue Advanced Methods for Evaluation of Seafood Quality)
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10 pages, 952 KiB  
Article
Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument
by Sarah Currò, Stefania Balzan, Lorenzo Serva, Luciano Boffo, Jacopo Carlo Ferlito, Enrico Novelli and Luca Fasolato
Foods 2021, 10(8), 1678; https://doi.org/10.3390/foods10081678 - 21 Jul 2021
Cited by 14 | Viewed by 2343
Abstract
An appropriate seafood origin identification is essential for labelling regulation but also economic and ecological issues. Near infrared (NIRS) reflectance spectroscopy was employed to assess the origins of cuttlefish caught from five fishing FAO areas (Adriatic Sea, northeastern and eastern central Atlantic Oceans, [...] Read more.
An appropriate seafood origin identification is essential for labelling regulation but also economic and ecological issues. Near infrared (NIRS) reflectance spectroscopy was employed to assess the origins of cuttlefish caught from five fishing FAO areas (Adriatic Sea, northeastern and eastern central Atlantic Oceans, and eastern Indian and western central Pacific Oceans). A total of 727 cuttlefishes of the family Sepiidae (Sepia officinalis and Sepiella inermis) were collected with a portable spectrophotometer (902–1680 nm) in a wholesale fish plant. NIR spectra were treated with standard normal variate, detrending, smoothing, and second derivative before performing chemometric approaches. The random forest feature selection procedure was executed to select the most significative wavelengths. The geographical origin classification models were constructed on the most informative bands, applying support vector machine (SVM) and K nearest neighbors algorithms (KNN). The SVM showed the best performance of geographical classification through the hold-out validation according to the overall accuracy (0.92), balanced accuracy (from 0.83 to 1.00), sensitivity (from 0.67 to 1.00), and specificity (from 0.88 to 1.00). Thus, being one of the first studies on cuttlefish traceability using NIRS, the results suggest that this represents a rapid, green, and non-destructive method to support on-site, practical inspection to authenticate geographical origin and to contrast fraudulent activities of cuttlefish mislabeled as local. Full article
(This article belongs to the Special Issue Advanced Methods for Evaluation of Seafood Quality)
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