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Journal of Food Science and Technology

, Volume 56, Issue 10, pp 4437–4447 | Cite as

Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis)

  • Michele Sannia
  • Lorenzo Serva
  • Stefania BalzanEmail author
  • Severino Segato
  • Enrico Novelli
  • Luca Fasolato
Original Article

Abstract

Few works to date have reported the application of near-infrared spectroscopy (NIRS) for the characterization and authentication of cephalopods. This study investigated the feasibility of a portable NIRS instrument for the non-destructive freshness evaluation of fresh (F) and frozen-thawed (FT) cuttlefish (Sepia officinalis). Samples were examined by chemical, microbiological and sensorial analyses, during 13 days of conservation at 3 °C. The spectral data were collected on lateral mantle of cuttlefish, and different partial least squares discriminant analyses (PLS-DA) were applied for classification purposes. The interpretation of spectra was also investigated by applying the specific water coordinates, using aquaphotomics. Few significant differences in the wet chemistry and microbiological data were detected between F and FT during storage. The quality index method and microbiological analyses suggested similar behavior between F and FT samples until to near 9 days of shelf life. PLS-DA models with the spectral range 900–1650 nm achieved a classification precision of 0.91 between F and FT, while the performances for the prediction of storage days were less effective. The results of aquaphotomics plotted in aquagrams were suitable for the interpretation of the main physicochemical changes of cuttlefish throughout the shelf life. The water coordinates suggested a different molecular conformation of water species in the FT than F samples, with more free water molecules and a lower amount of bound species and the water solvation shell, respectively.

Keywords

Near-infrared spectroscopy Cuttlefish Aquaphotomics Fresh Frozen-thawed 

Notes

Acknowledgements

The authors would like to thank Lab-Control srl for having supported the laboratory analyses. This paper is related to the specific topics of the ECCE AQUA-MIUR Dipartimenti di Eccellenza.

Supplementary material

13197_2019_3957_MOESM1_ESM.docx (340 kb)
Supplementary material 1 (DOCX 337 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Health Science and Technologies Interdepartmental Center for Industrial Research (HST-ICIR)University of BolognaOzzano dell’EmiliaItaly
  2. 2.Department of Animal Medicine, Production and HealthUniversity of PadovaLegnaroItaly
  3. 3.Department of Comparative Biomedicine and Food ScienceUniversity of PadovaLegnaroItaly

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