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Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition

Author

Listed:
  • Lucia Benešová

    (Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

  • Silvia Jakabová
  • Ladislav Ondruš

    (Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

  • Jozef Golian

    (Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

Abstract

The basic chemical composition of the meat of fifteen freshwater and saltwater fish species was studied. Fourier transform-near-infrared (FT-NIR) spectroscopy was applied for determination of the content of fat, protein and dry matter in the fish meat samples. The fish species analysed differed significantly in dry matter, fat, and protein content (P < 0.05). The highest fat percentage was determined in the samples of Cyprinus carpio (17.14 ± 0.53%) and the lowest value was found in the samples of Lophius piscatorius (0.06 ± 0.003%). Thunnus albacares samples had the highest content of proteins (24.26 ± 1.89%), whereas the lowest protein content was observed in Oreochromis niloticus (14.73 ± 0.87%). The results of the measured dry matter varied from the highest content in C. carpio samples (35.73 ± 0.47%) to the lowest content of L. piscatorius samples (15.64 ± 0.43%). Principal component analysis (PCA) extracted three major groups, which differentiate the analysed samples based on their protein, lipid and dry matter content. Partial least squares discriminant analysis (PLSDA) confirmed the use of three variables (protein, fat, dry matter) measured by FT-NIR to separate the observed fish species.

Suggested Citation

  • Lucia Benešová & Silvia Jakabová & Ladislav Ondruš & Jozef Golian, 2022. "Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(5), pages 359-366.
    • Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:30-2022-cjfs
    DOI: 10.17221/30/2022-CJFS
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