Laboratory of Biosensing Engineering, Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
Department of Agricultural Engineering, Faculty of Agricultural Technology, University of Brawijaya, Jl. Veteran, Malang, 65145, Indonesia.
Spectrochim Acta A Mol Biomol Spectrosc. 2022 Aug 5;276:121209. doi: 10.1016/j.saa.2022.121209. Epub 2022 Mar 28.
Although fish and its related products are good sources of protein and unsaturated fatty acids, like omega-3 in the human diet, their shelf-life is limited by biochemical and microbial changes. In this study, a front-face fluorescence spectroscopy technique was used to acquire Excitation-emission matrices (EEM) to monitor Japanese dace (Tribolodon hakonensis) fish freshness degradation during storage. EEM of Japanese dace fish parts (intact eyeball and surface-containing scales), excitation from 220 to 585 nm and emissions from 250 to 600 nm, were measured at different times during storage. To simplify the acquired complex spectra datasets from each fish part, the variables were reduced to those that were only significant/important (those with higher positive or negative correlation) for K value prediction, and as an index of freshness. Partial least square regression (PLSR) results demonstrated that combining the fluorescence EEM of the eyeball and surface-containing scales the best monitoring of fish freshness; excitation at 280 and 350 nm for both the eyeball and surface-containing scales, with 2.84 and 0.96 as RMSE and R, respectively. These findings demonstrate that multiple excitation fluorescence approaches can be convenient for the freshness evaluation of fish.
尽管鱼类及其相关产品是人类饮食中蛋白质和不饱和脂肪酸（如 omega-3）的良好来源，但它们的保质期受到生化和微生物变化的限制。在这项研究中，采用前沿荧光光谱技术获取激发-发射矩阵（EEM）来监测日本七鳃鳗（Tribolodon hakonensis）在储存过程中的新鲜度降解。在储存过程中不同时间点，对日本七鳃鳗各部分（完整眼球和带鳞的表面）进行 220-585nm 激发和 250-600nm 发射的 EEM 测量。为了简化从每个鱼部分获得的复杂光谱数据集，将变量减少到那些对 K 值预测（作为新鲜度的指标）仅具有更高正或负相关性的变量。偏最小二乘回归（PLSR）结果表明，将眼球和带鳞的表面的荧光 EEM 结合起来，可以最好地监测鱼类的新鲜度；对于眼球和带鳞的表面，激发波长分别为 280nm 和 350nm，分别为 2.84 和 0.96。这些发现表明，多激发荧光方法可方便地用于鱼类新鲜度评估。
