Rapid and Nondestructive Quantification of Trimethylamine by FT-NIR Coupled with Chemometric Techniques

• Published in: Food analytical methods 2019-09, Vol.12 (9), p.2035-2044
• Main Authors: Agyekum, Akwasi Akomeah, Kutsanedzie, Felix Y. H., Mintah, Benjamin Kumah, Annavaram, Viswadevarayalu, Zareef, Muhammad, Hassan, Md Mehedi, Arslan, Muhammad, Chen, Quansheng
• Format: Article
• Language: English
• Subjects: Analytical Chemistry; Calibration; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Correlation coefficients; Fish; Fishery products; Food Science; Fourier transforms; Freshness; Genetic algorithms; Microbiology; Nondestructive testing; Product safety; Spectroscopy; Trimethylamine
• ISSN: 1936-9751; 1936-976X
• DOI: 10.1007/s12161-019-01537-0

This paper focused on the quick and nondestructive evaluation of trimethylamine (TMA-N) in fish storage which is sequent to its freshness, the key for controlling the quality and safety of fish products by combining Fourier transform near-infrared (FT-NIR) and chemometric techniques. Calibration models of fish freshness were established using three multivariate chemometric methods—partial least square (PLS), synergy interval PLS (Si-PLS), and genetic algorithm PLS (GA-PLS) for quantitative prediction of TMA-N in fish. Results of the developed model were estimated using the correlation coefficients of the prediction (Rp) and calibration (Rc); root mean square error of prediction (RMSEP) and the ratio of sample standard deviation to RMSEP (RPD). The established model’s performance achieved 0.943 ≤ Rp ≤ 0.977 and 4.25 ≤ RPD ≤ 4.30. The model’s prediction strength improved in the order PLS