Non-destructive analysis of caviar compositions using low-field nuclear magnetic resonance technique

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Abstract

Caviar is one of the most popular and expensive animal products in world trade. Water, fat and protein contents are key chemical compositions, and account for the majority of mass of caviar. In this study, the performance of a rapid, accurate analysis of water, fat and protein analysis was reported in caviar and raw sturgeon eggs through low-field 1H nuclear magnetic resonance (LF-NMR) relaxometry combined with partial least-squares regression (PLSR) models. For caviar, the correlation coefficients (Rcv 2) of water, fat and protein were 0.9930, 0.9698 and 0.9783 with root mean square error of cross-validation (RMSECV) of 0.0760, 0.0308 and 0.0566, respectively. For raw sturgeon eggs the Rcv 2 were 0.9932, 0.9592 and 0.9770, and the RMSECV were 0.1098, 0.0878 and 0.0917, respectively. Besides, a LF-NMR and principal component analysis (PCA) combined method also was developed to discriminate the caviar and raw sturgeon eggs based on the hydrogen protons originating from different environments with various salt concentrations.

Keywords

Caviar LF-NMR Non-invasive analysis Partial least-squares regression Principal component analysis 
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Notes

Acknowledgments

This work was supported by the National Nature Science Foundation of China (31501561, 31401520, 31401519), the National Key Scientific Instrument and Equipment Development Project of China (2013YQ17046307), the National Key Technology Research and Development Program of China in 12th Five-Year Plan (2014BAD04B09), the Public Science and Technology Research Funds Project of Ocean (201505029), and Cultivation Plan for Youth Agricultural Science and Technology Innovative Talents of Liaoning Province (2015002).

Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interest.

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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  1. 1.School of Food Science and Technology, National Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
  2. 2.Engineering Research Center of Seafood of Ministry of Education of ChinaDalianChina
  3. 3.Liaoning Key Laboratory of Food Biological TechnologyDalianChina

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