Near-Infrared Spectroscopy and Chemometrics for Effective Online Quality Monitoring and Process Control during Pelagic Fishmeal and Oil Processing

Author:

Gudjónsdóttir María12ORCID,Hilmarsdóttir Gudrún Svana12,Ögmundarson Ólafur1ORCID,Arason Sigurjón12

Affiliation:

1. Faculty of Food Science and Nutrition, University of Iceland, Nýi Garður, Sæmundargata 12, 102 Reykjavík, Iceland

2. Matis Food and Biotech R&D, Vínlandsleid 12, 113 Reykjavík, Iceland

Abstract

Near-infrared spectroscopy has become a common quality assessment tool for fishmeal products during the last two decades. However, to date it has not been used for active online quality monitoring during fishmeal processing. Our aim was to investigate whether NIR spectroscopy, in combination with multivariate chemometrics, could actively predict the changes in the main chemical quality parameters of pelagic fishmeal and oil during processing, with an emphasis on lipid quality changes. Results indicated that partial least square regression (PLSR) models from the NIR data effectively predicted proximate composition changes during processing (with coefficients of determination of an independent test set at RCV2 = 0.9938, RMSECV = 2.41 for water; RCV2 = 0.9773, RMSECV = 3.94 for lipids; and RCV2 = 0.9356, RMSECV = 5.58 for FFDM) and were successful in distinguishing between fatty acids according to their level of saturation (SFA (RCV2=0.9928, RMSECV=0.24), MUFA (RCV2=0.8291, RMSECV=1.49), PUFA (RCV2=0.8588, RMSECV=2.11)). This technique also allowed the prediction of phospholipids (PL RCV2=0.8617, RMSECV=0.11, and DHA (RCV2=0.8785, RMSECV=0.89)  and EPA content RCV2=0.8689, RMSECV=0.62) throughout processing. NIR spectroscopy in combination with chemometrics is, thus, a powerful quality assessment tool that can be applied for active online quality monitoring and processing control during fishmeal and oil processing.

Funder

Added Value of Seafood (AVS) fund of the Ministry of Fisheries and Agriculture in Iceland

Rannís Technology Development Fund

BIOZOOSTAIN

ERA-NET BlueBio Cofund

University of Iceland Research Fund

Publisher

MDPI AG

Reference38 articles.

1. Efficiency of fishmeal and fish oil processing of different pelagic fish species: Identification of processing steps for potential optimization toward protein production for human consumption;Ogmundarson;J. Food Proc. Pres.,2021

2. Hall, G.M. (2010). Fish Processing: Sustainability and New Opportunities, Wiley-Blackwell.

3. Jacobsen, C., Nielsen, N.S., Horn, A.F., and Sørensen, A.-D.M. (2013). Food Enrichment with Omega-3 Fatty Acids, Woodhead Publishing.

4. The assessment of the composition of fishmeal by near infrared reflectance spectroscopy;Cozzolino;Aquacult. Nutr.,2002

5. Identification of environmental hotspots in fishmeal and fish oil production for process optimization purposes;Ogmundarson;J. Clean. Prod.,2022

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3