The effect of homogenisation and storage on the near-infrared spectra of half shell Pacific Oysters (Crassostrea gigas)
Date
2012
Authors
Madigan, T.
Kiermeier, A.
de Barros Lopes, M.
Cozzolino, D.
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Food Analytical Methods, 2012; 5(5):995-1002
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Thomas Madigan, Andreas Kiermeier, Miguel de Barros Lopes, Daniel Cozzolino
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Abstract
The effect of sample homogenisation and storage on the near-infrared spectra of Pacific Oysters (Crassostrea gigas) has been assessed. On each day of storage (Days 0, 3 and 5), spectra were collected using a Fourier transform near-infrared reflectance spectrometer in reflectance mode between 833 and 2,630 nm from whole (n=20) and homogenised oysters (n=20). The raw spectra were dominated by water- and fatty-acid-associated bands. Linear regression analysis of the water-associated absorbance bands occurring at 1,942 nm indicated that a physical or chemical interaction may be taking place within the oysters at or near Day 3, likely associated with transfer of liquids to and from oyster tissues. One-way analysis of variance of principal component scores and extended multiplicative scatter correction highlighted the water regions (O–H bonds) in whole oysters and the importance of N–H-related compounds in homogenised oysters throughout storage. These findings indicate the potential usefulness of near-infrared reflectance spectroscopy to monitor and evaluate degradation of oysters over time.
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© Springer Science+Business Media, LLC 2011