AUTHENTICATION OF WILD AND REARED SEA BASS BY INFRARED SPECTROSCOPY NIRs (NEAR INFRARED REFLECTANCE SPECTROSCOPY)

• Main Authors: E. Novelli, S. Balzan, S. Tenti, M. Mirisola, F. Benozzo, S. Santomauro, L. Fasolato
• Format: Article
• Language: English
• Published: PAGEPress Publications 2009-09-01
• Series: Italian Journal of Food Safety
• Subjects: NIRs, Authentication, Farmed, Wild, sea bass, fatty acids
• Online Access: http://www.pagepressjournals.org/index.php/ijfs/article/view/1146

The aim of this study was to evaluate NIRs (Near Infrared Reflectance Spectroscopy) performances in the prediction of Farmed vs.Wild production method in European sea bass. Samples collected (n=39) were submitted to analysis in order to assess chemical composition and fatty acids profile of fillets. Aliquots of wet and ground freeze-dried minced samples were scanned in duplicates (1100 to 2498 nm; 2 nm intervals) in reflectance mode using a monochromator NIRsystem 5000. NIRs technique showed a satisfactory accurateness in predicting Protein, Lipids and Fatty acids profile in raw samples. Sample lyophilisation increased some predicting values (r2: coefficient of determination on cross-validation range from 0,671 to 0,992; SECV: standard error of cross-validation range from 0,864 to 2,981). Results showed that NIRs technique was able to discriminate between Wild (94,7% samples recognized) and Farmed (100% samples recognized) using wet muscles, and 100% for both classes on ground freeze-dried fillet.