Infrared Spectroscopy as a Rapid Method the Assessment of the Shelf-Life and Freshness of Refrigerated Rainbow Trout

Background: In the agro-industrial sectors, including fisheries, there is a growing focus on rapidly determining the composition and quality of food products. Traditional chemical methods are too slow for quick quality assessments. Spectral methods have become preferred for rapid analysis, although the spectral range suitable for determining the storage days of fish samples has not been thoroughly explored.

Purpose: To evaluate the shelf-life and freshness of refrigerated rainbow trout using mid-infrared spectroscopy.

Materials and Methods: Refrigerated rainbow trout steaks stored at +4 °C were examined. The fish were raised in an open tank at Lake Motkozero in the Vologda region. A mid-infrared FT-801 FTIR spectrometer with an attenuated total internal reflection (ATR) attachment was employed to determine the fish's shelf-life, freshness, and quality. The spectrum range spanned from 4000 to 700 cm-1 with a resolution of 4 cm-1, conducting 16 scans. Spectral data were analyzed using ZaIR 3.5 software, with measurements taken daily over a 16-day storage period.

Results: Mid-infrared spectroscopy effectively differentiated rainbow trout samples by storage day, with each day displaying a unique spectral signature. The spectral range of 1700–1500 cm-1 clearly distinguished between samples from the first and last days of storage (day 16), showing an increase in absorption intensity at wavelengths corresponding to amides and amino groups, indicative of biochemical changes due to spoilage.

Conclusion: This study's findings contribute to developing a new, rapid, and non-destructive method for assessing fish freshness, which is crucial for food safety control authorities and consumers. The methods developed hold significant potential for optimizing quality control processes in the food industry.

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