Non-destructive and in-situ detection of shrimp freshness using mid-infrared fiber-optic evanescent wave spectroscopy

Yunhai Zhou; Leizi Jiao; Jianwei Wu; Yunhe Zhang; Qingzhen Zhu; Daming Dong

doi:10.1016/j.foodchem.2023.136189

Non-destructive and in-situ detection of shrimp freshness using mid-infrared fiber-optic evanescent wave spectroscopy

Food Chem. 2023 Oct 1:422:136189. doi: 10.1016/j.foodchem.2023.136189. Epub 2023 Apr 24.

Authors

Yunhai Zhou¹, Leizi Jiao², Jianwei Wu³, Yunhe Zhang⁴, Qingzhen Zhu⁵, Daming Dong¹

Affiliations

¹ National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China.
² National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: jiaolz@nercita.org.cn.
³ National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
⁴ National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
⁵ School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China.

PMID: 37116271
DOI: 10.1016/j.foodchem.2023.136189

Abstract

There is strong interest in non-destructive and rapid determination of food freshness in food research. In this study, mid-infrared (MIR) fiber-optic evanescent wave (FOEW) spectroscopy was applied to monitor shrimp freshness through the evaluation of protein, chitin, and calcite contents in conjunction with a Partial Least Squares Discriminant Analysis (PLS-DA) model. Shrimp shells were wiped with a micro fiber-optic probe to obtain a FOEW spectrum which quickly and nondestructively allowed evaluation of the shrimp freshness. Peaks for proteins, chitin, and calcite, which are closely related to shrimp freshness, were detected and quantified. Compared with the standard indicator for evaluating shrimp freshness (total volatile basic nitrogen), the PLS-DA model gave recognition rates for shrimp freshness using calibration and validation sets of the FOEW data of 87.27%, 90.28%, respectively. Our results show that FOEW spectroscopy is a feasible method for non-destructive and in-site detection of shrimp freshness.

Keywords: Fiber-optic evanescent wave spectroscopy; Freshness; In-situ; Non-destructive; Shrimp.

MeSH terms

Calibration
Fiber Optic Technology* / methods
Least-Squares Analysis
Seafood*
Spectrophotometry, Infrared