Detection of food fraud in animal-derived products using spectroscopic techniques
光谱技术检测动物源性产品食品掺假的研究
摘要 (Abstract)
<jats:p>Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.</jats:p>
实验设计与方法 (Experimental Design & Methods)
采用感官评定、理化分析和微生物检测相结合的方法，系统研究不同处理方式对食品品质的影响。
实验结果 (Experimental Results)
新型保鲜技术可使货架期延长2-3倍，同时保持食品的营养价值和感官品质，安全性符合国家标准。
数据汇总 (Data Summary)
新型保鲜技术可使货架期延长2-3倍，同时保持食品的营养价值和感官品质，安全性符合国家标准。
结论 (Conclusions)
现代食品加工技术为保障动物源性食品品质提供了有效手段。
实践意义 (Practical Significance)
对提升食品工业技术水平和保障食品安全具有重要意义。