Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications
Abstract
:1. Introduction
- (i)
- To briefly present traditional cooking methods and recent advances in this context.
- (ii)
- To discuss the impact of thermal treatments on different quality parameters of seafood.
- (iii)
- To demonstrate the potential of spectroscopic techniques for monitoring thermal treatments rapidly and non-destructively in comparison with traditional methods.
2. Cooking Methods Used in Households and Seafood Industry
3. Monitoring Thermal Treatments
3.1. Traditional Methods Used to Assess Changes in Quality Induced by Thermal Treatments
3.2. Monitoring Thermal Treatments by Spectroscopic Techniques
3.2.1. Visible and Infrared Spectroscopy
3.2.2. Raman Spectroscopy
3.2.3. NMR Spectroscopy
3.2.4. Fluorescence Spectroscopy
4. Limitations and Future Trends
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Fish or Other Seafood | Cooking Method (s) | Quality Parameter (s) | Main Results | References |
---|---|---|---|---|
Hairtail | Boiling, baking, and frying | Nutritional quality: digestibility | Boiled fillets exhibited higher digestibility compared to the fillets cooked by baking or frying | Tavares et al. 2018 [10] |
Salmon | Heating in an oil bath | Physico-chemical parameters: cooking loss, area shrinkage, color, texture | Most of the cooking loss and area shrinkage occurred within the first half hour of cooking, then approached an equilibrium. Color tended to be whiter, then browner, and texture gradually became soft as heating progressed | Kong et al. 2007 [42] |
Blue mussel | Heating in an oil bath | Physico-chemical parameters: cooking loss, protein shrinkage, and texture | Cooking loss increased with increasing cooking time and temperature and correlated positively with area shrinkage and compression force | Ovissipour et al. 2013 [43] |
Sea bream surimi | Microwave and water bath | Physico-chemical parameters: gel strength, WHC, microstructure morphology | Microwave- and water bath-treated samples demonstrated better gel properties (stronger gel with finer texture and increased WHC) than samples heated only with microwave | Cao et al. 2018 [39] |
Sea bream surimi | Microwave and water bath | Gel texture properties, dielectric properties, WHC, cooking loss, color | Surimi paste with a thickness of 2 cm of surimi gave the highest WHC, lowest cooking loss, uniformity of temperature distribution, higher tensile force and whiteness | Cao et al. 2019 [30] |
Sturgeon | Boiling, steaming, microwaving, roasting, and deep-frying | Physico-chemical parameters: protein (carbonyls, Schiff bases, and free thiols) and lipid (TBARS) oxidation | Higher proteins and lipid oxidation in roasted and fried samples than those cooked under less intense cooking conditions (boiling, steaming and microwaving) | Hu et al. 2017 [44] |
Atlantic salmon | Microwave and conventional pasteurization | Sensory, microbial growth, protein denaturation, color, and liquid loss | Combination of CO2 with heating increased shelf life compared to heating (with microwave or conventional pasteurization) without presence of CO2 in vacuum-package | Lerfall et al. 2018 [28] |
Shrimp | Water bath | Cooking loss, shrinkage, texture, and color | Hardness, cooking loss, area shrinkage, and overall color change increased with thermal load | Wang et al. 2018 [45] |
Grass carp | Microwave | Denaturation and aggregation of sarcoplasmic and myofibrillar proteins | Increased microwave power and treatment time induced a decrease in solubility and an increase in turbidity, indicating a more aggregation of proteins | Cai et al. 2017 [46] |
Atlantic cod | Water bath | Microbial and sensory analysis, pH, and liquid loss | Mild heat treatment with high temperature and short cooking time decreased liquid loss and inactivated bacteria of the muscle surface, but did not extend shelf life significantly compared to samples cooked at lower temperature for longer time | Stormo et al. 2018 [19] |
Fish patties: silver smelt | Water bath | Microbial growth, water content, lipid content, pH | Deceased bacterial load with increasing cooking temperature and time. Increased shelf life for samples packed with high CO2 levels compared to regular modified atmosphere packaging or vacuum | Abel et al. 2019 [47] |
Cod | Convection oven | Rheological analysis, WHC, mass loss | Development of a model to predict temperature and moisture concentration based on both heat and mass transfer during cooking | Blikra et al. 2019 [48] |
False abalone | Boiling | Sensory, texture properties, protein denaturation, water distribution | Increasing cooking time resulted in a decrease in shear force and sensory acceptability, with a rapid denaturation of proteins (denaturation at the first minute). Development a model to predict myosin and actin denaturation | He et al. 2018 [49] |
European sea bass | Microwave and conventional oven | Lipid content and composition, and volatile compounds | Conventional oven backing gave higher abundances of volatile compounds than microwave cooking and salt-crusted oven baking | Nieva-Echevarría et al. 2018 [50] |
Atlantic cod | Water bath | Cooking loss, WHC, color, and texture | Optimal cooking conditions by cooking with heat that is equivalent to 2 min at 70 °C, thus keeping cooking loss below 5.6% and WHC above 66%, along with low hardness and whiteness values | Skipnes et al. 2011 [9] |
Atlantic Mackerel | Water bath | Protein solubility, lipid oxidation, color, texture, cooking loss, and pH | Increase in lipid oxidation products, lightness, yellowness with increasing storage time. Liquid loss increased with increasing cooking temperature but decreased with storage time. Heating caused a reduction in protein solubility | Cropotova et al. 2019 [51] |
Fish or Other Seafood | Applied Technique | Wavelength or Wavenumber Range | Model | Key Issues-Outcomes | References |
---|---|---|---|---|---|
Walleye pollack and horse mackerel gel | VIS/NIR | 650–1100 nm | PLSR, MLR | High accuracy of prediction of heating temperature (R = 0.98 with prediction error of 1.85 °C). Spectral changes were attributed to protein denaturation and changes in the state of water, induced by the heat | Uddin et al. 2006 [67] |
Kamaboko | NIR | 900–2500 nm | PLSR, LAD | Reasonable level of accuracy for prediction of core temperature (R2 = 0.86, with prediction error 3.9 °C) and thermal history (R2 = 0.83 with prediction error 0.29 min) and high classification accuracy | Elmasry et al. 2015 [4] |
Surimi | VIS/NIR | 400–2500 nm | PLSR | Best results for prediction of cooking surface temperature in the visible range 400–550 nm (R2 ≥ 0.9) with prediction errors lower than 3 °C | Skåra et al. 2014 [18] |
Surimi | VIS/NIR | 400–2500 nm | PLSR | Endpoint temperature was best predicted in the visible range 400–700 nm (R2 = 0.96) with a small prediction error (<2 °C) | Stormo et al. 2012 [19] |
Fish cakes | NIR | 760–1040 nm | PLSR | Prediction core temperature in the fish cakes with prediction errors of 2.3 °C (NIR point system) and 4.5 °C (imaging system) | Wold et al. 2016 [7] |
Bighead carp | Raman NMR | 400–3500 cm−1 22.6 MHz | PCA | Decrease in α-helix structures, reflecting changes in myosin secondary structures with increasing heat treatment. Water distribution and mobility of water change with thermal treatments | Yuan et al. 2018 [54] |
False abalone | NMR, MRI | 21.3 MHz | PLSR | Providing quantitative characterizations of actin and myosin protein denaturation and water distribution on the quality of the product | He et al. 2018 [49] |
Turbot | NMR, MRI | 21.2 MHz | PCA | Different water dynamics according to cooking method. Good correlation between NMR relaxation parameters and texture, color measurements. Internal structure visualized by MRI | Xia et al. 2017 [53] |
White Shrimp | Raman | 1600–1700 cm−1 2200–3500 cm−1 | Univariate analysis | Various bands of Raman spectra demonstrated changes in hydrogen bonding and protein denaturation | Gao et al. 2016 [68] |
Hairtail surimi | FTIR, Raman | 400–3500 cm−1 300–1800 cm−1 | Univariate analysis | Changes in secondary structures of protein, reflected in a decrease in α-helix and an increase in β-sheet structures, indicating protein denaturation induced by irradiation and heat treatment | Lin et al. 2015 [40] |
Alaska pollock surimi | FTIR | 4000–400 cm−1 | PCA | Increasing cooking temperature reduced the gel strength of the surimi as a result of changes in protein secondary structures | Zhang et al. 2018 [69] |
Atlantic salmon | FTIR | 4000–400 cm−1 | PCA | Amid I region revealed increased denaturation and aggregation of proteins with increasing cooking temperature and cooking time | Ovissipour et al. 2017 [6] |
Atlantic salmon | FTIR | 4000–400 cm−1 | PCA | Cooking combined with electrolyzed water decreased strongly bacterial growth of Listeria monocytogenes. Higher protein denaturation and unfolding with increasing cooking temperature | Ovissipour et al. 2018 [70] |
Hairtail | Fluorescence | Ex; 347 nm Em; 415 nm | Univariate analysis | Increased fluorescence was obtained in cooked fish as compared to raw samples. More fluorescence was noticed from baked and fried fillets as compared to boiled ones | Tavares et al. 2018 [71] |
Sturgeon | Fluorescence | Ex; 360 nm Em; 380–600 nm | Univariate analysis | Roasting and frying cooking methods induced significant increases in fluorescence, as a result of formation of Schiff bases compounds, compared to boiling and steaming cooking methods | Hu et al. 2017 [44] |
Sturgeon | Fluorescence | Ex; 360 nm Em; 380–600 nm | Univariate analysis | Fluorescence was increased after digestion (especially after gastrointestinal digestion) as compared to fluorescence of samples before digestion. Changes in spectral patters (shape and intensity) were observed with different roasting times | Hu et al. 2018 [11] |
Atlantic mackerel | Fluorescence | Ex; 365 nm Em; 445 nm | Univariate analysis | Direct relationship between total collagen content and hardness, and total fluorescence intensity of collagenous tissue | Cropotova et al. 2018 [17] |
Atlantic mackerel | Fluorescence | Ex; 475 nm Em; 530 nm | Univariate analysis | High correlation between fluorescence and lipid oxidation products (primary and secondary indicators of lipid oxidation) | Cropotova et al. 2019 [20] |
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Hassoun, A.; Heia, K.; Lindberg, S.-K.; Nilsen, H. Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications. Foods 2020, 9, 767. https://doi.org/10.3390/foods9060767
Hassoun A, Heia K, Lindberg S-K, Nilsen H. Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications. Foods. 2020; 9(6):767. https://doi.org/10.3390/foods9060767
Chicago/Turabian StyleHassoun, Abdo, Karsten Heia, Stein-Kato Lindberg, and Heidi Nilsen. 2020. "Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications" Foods 9, no. 6: 767. https://doi.org/10.3390/foods9060767