TY - JOUR
T1 - Prediction of total fat, fatty acid composition and nutritional parameters in fish fillets using MID-FTIR spectroscopy and chemometrics
AU - Hernández-Martínez, Maylet
AU - Gallardo-Velázquez, Tzayhrí
AU - Osorio-Revilla, Guillermo
AU - Almaraz-Abarca, Norma
AU - Ponce-Mendoza, Alejandro
AU - Vásquez-Murrieta, María Soledad
N1 - Funding Information:
Financial support from the Consejo Nacional de Ciencia y Tecnología (CONACyT) and the Secretaría de Estudios de Posgrado e Investigación del Instituto Politécnico Nacional de México (SIP-IPN) is greatly appreciated.
PY - 2013/6
Y1 - 2013/6
N2 - Fourier transform mid-infrared (MID-FTIR) spectroscopy coupled with partial least square algorithm (PLS-1) was used to predict total fat, fatty acid composition, and nutritional parameters as content of omega-3/100 g of fish, and fish lipid quality index (FLQ index) of Atlantic bluefin tuna, crevalle jack, and Atlantic Spanish mackerel chilled fillets. Chemometric model was developed with 84 samples from the 3 fish species at different season capture and varying the storage times. The performance of the regression model was evaluated according to coefficients of determination (R2), residual predictive deviation of cross-validation (RPDcv), and percentage relative difference (% RD). Chemometric model provided good reliability in the prediction of total fat (R2 = 0.968, RPDcv = 4.76), fatty acids (R2 between 0.893 and 0.996, RPDcv between 2.35 and 7.68), FLQ index (R2 = 0.997, RPDcv = 8.52), and content of omega-3/100 g of fish (R2 = 0.968, RPDcv = 3.74). The results demonstrated that chemometric model could be applied simultaneously to chilled fillets of these three species.
AB - Fourier transform mid-infrared (MID-FTIR) spectroscopy coupled with partial least square algorithm (PLS-1) was used to predict total fat, fatty acid composition, and nutritional parameters as content of omega-3/100 g of fish, and fish lipid quality index (FLQ index) of Atlantic bluefin tuna, crevalle jack, and Atlantic Spanish mackerel chilled fillets. Chemometric model was developed with 84 samples from the 3 fish species at different season capture and varying the storage times. The performance of the regression model was evaluated according to coefficients of determination (R2), residual predictive deviation of cross-validation (RPDcv), and percentage relative difference (% RD). Chemometric model provided good reliability in the prediction of total fat (R2 = 0.968, RPDcv = 4.76), fatty acids (R2 between 0.893 and 0.996, RPDcv between 2.35 and 7.68), FLQ index (R2 = 0.997, RPDcv = 8.52), and content of omega-3/100 g of fish (R2 = 0.968, RPDcv = 3.74). The results demonstrated that chemometric model could be applied simultaneously to chilled fillets of these three species.
KW - Chemometric model
KW - Fish fillet
KW - MID-FTIR spectroscopy
KW - Omega-3 fatty acids
KW - PCA
UR - http://www.scopus.com/inward/record.url?scp=84873748328&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2013.01.001
DO - 10.1016/j.lwt.2013.01.001
M3 - Artículo
SN - 0023-6438
VL - 52
SP - 12
EP - 20
JO - LWT
JF - LWT
IS - 1
ER -