Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

Processes

Federico Marini¹  AngeloAntonio D’Archivio²  Francesca Di Donato²  Alessandra Biancolillo²  María Guðjónsdóttir³  Abdo Hassoun⁴  Jesus Simal-Gandara⁵  MiguelA. Prieto⁵  Paula Garcia-Oliveira⁵ 

[1] Department of Chemistry, University of Rome “La Sapienza”, P.le Aldo Moro 5, 00185 Rome, Italy;Department of Physical and Chemical Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy;Faculty of Food Science and Nutrition, University of Iceland, Vínlandsleid 14, 113 Reykjavík, Iceland;Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway;Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;

关键词: control;    curing;    drying;    fermentation;    muscle foods;    preservation;   

DOI  :  10.3390/pr8080988

来源: DOAJ

【 摘 要 】

In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by means of conventional and emerging advanced techniques. Selected examples from the literature covering relevant applications of spectroscopic methods (i.e., visible and near infrared (VIS/NIR), mid-infrared (MIR), Raman, nuclear magnetic resonance (NMR), and fluorescence) will be used to illustrate the topics covered in this review. Although a general reluctance toward using and adopting new technologies in traditional production sectors causes a relatively low interest in spectroscopic techniques, the recently published studies have pointed out that these techniques could be a powerful tool for the non-destructive monitoring and process optimization during the production of muscle food products.

【 授权许可】

Unknown