Food Analytical Methods

, Volume 9, Issue 5, pp 1301–1306 | Cite as

The Potential of Raman Spectroscopy for the Classification of Fish Fillets

  • Božidar Rašković
  • Ralf Heinke
  • Petra Rösch
  • Jürgen Popp
Article

Abstract

Since fishery products represent an important and globally growing food resource, there is also an increased incidence rate of intentional mislabelling of fish products and restaurant frauds globally. In the present study, Raman spectroscopy, as a fast and non-invasive technique, was applied using a laser at a wavelength of 532 nm for the classification of deep frozen fish fillets. Without any preparation, muscle tissue of 12 fish types was analysed with a Raman device, and according to a hierarchical cluster analysis of their spectra, three groups were identified: (1) the carotenoid group, fish from salmonid family; (2) the freshwater group, fish that was reared in fresh or brackish water; and (3) the saltwater group, fish reared in saltwater. Thus, it is demonstrated that Raman spectroscopy can be used as a direct, non-expensive and fast screening method before proceeding with standard methods for the identification of fish fillets.

Keywords

Raman spectroscopy Fish Meat Environment Carotenoids 

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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Božidar Rašković
    • 1
  • Ralf Heinke
    • 2
  • Petra Rösch
    • 2
  • Jürgen Popp
    • 2
    • 3
    • 4
  1. 1.University of Belgrade, Faculty of AgricultureBelgrade-ZemunSerbia
  2. 2.Institute of Physical Chemistry and Abbe Center of PhotonicsFriedrich Schiller University JenaJenaGermany
  3. 3.Infectognostics, Forschungscampus JenaJenaGermany
  4. 4.Leibniz Institute of Photonic Technology e. V.JenaGermany

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