LAPSE:2020.1263
Published Article
LAPSE:2020.1263
Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition
December 22, 2020
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.
Keywords
control, curing, drying, Fermentation, muscle foods, preservation, process optimization, spectroscopy
Suggested Citation
Hassoun A, Guðjónsdóttir M, Prieto MA, Garcia-Oliveira P, Simal-Gandara J, Marini F, Di Donato F, D’Archivio AA, Biancolillo A. Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition. (2020). LAPSE:2020.1263
Author Affiliations
Hassoun A: Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway [ORCID]
Guðjónsdóttir M: Faculty of Food Science and Nutrition, University of Iceland, Vínlandsleid 14, 113 Reykjavík, Iceland; Matis, Food and Biotech R&D, Vínlandsleið 12, 113 Reykjavík, Iceland [ORCID]
Prieto MA: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain [ORCID]
Garcia-Oliveira P: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
Simal-Gandara J: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain [ORCID]
Marini F: Department of Chemistry, University of Rome “La Sapienza”, P.le Aldo Moro 5, 00185 Rome, Italy [ORCID]
Di Donato F: Department of Physical and Chemical Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy
D’Archivio AA: Department of Physical and Chemical Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy [ORCID]
Biancolillo A: Department of Physical and Chemical Sciences, University of L’Aquila, Via Vetoio, Coppito, 67100 L’Aquila, Italy [ORCID]
Journal Name
Processes
Volume
8
Issue
8
Article Number
E988
Year
2020
Publication Date
2020-08-14
Published Version
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr8080988, Publication Type: Review
Record Map
Published Article

LAPSE:2020.1263
This Record
External Link

doi:10.3390/pr8080988
Publisher Version
Download
Files
[Download 1v1.pdf] (848 kB)
Dec 22, 2020
Main Article
License
CC BY 4.0
Meta
Record Statistics
Record Views
534
Version History
[v1] (Original Submission)
Dec 22, 2020
 
Verified by curator on
Dec 22, 2020
This Version Number
v1
Citations
Most Recent
This Version
URL Here
https://psecommunity.org/LAPSE:2020.1263
 
Original Submitter
Calvin Tsay
Links to Related Works
Directly Related to This Work
Publisher Version