Accelerated chemotaxonomic discrimination of marine fish surimi based on Tri-step FT-IR spectroscopy and electronic sensory

Abstract Surimi, important raw materials of kamaboko industry, commonly have different species with distinct quality but are tough to be authenticated and discriminated rapidly and holistically by conventional methods. This study sought to develop an easy to use and robust method based on a Tri-step infrared spectroscopy combined with electronic sensory for rapid characterization and discrimination of marine fish surimi. Global nutrition fingerprints (lipids, proteins and other compositions) of each surimi species at the three levels of enhanced spectral resolution and nutrition profile variations among different species were integratively interpreted with fast evaluation of their relative contents based on spectral peak intensity. Two-hundred batches of surimi (fifty for each surimi) were objectively classified by PCA. Complementarily, electronic eyes and electronic nose distinguished four species surimi effectively in color and smell with discrimination indexes 98 and 82, respectively. The developed method can be potentially used as a cheap and easy to use alternative to rapid chemotaxonomic discrimination of surimi.

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