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<p>The aim of this study was to explore the potential of mid infrared spectroscopy (MIR) and physico-chemical methods to determine the effect of smoking processes on fish quality. A total of 45 herring (<i>Madeiran sardinella</i>) samples collected from the Ebrié lagoon (Ivory Coast) were submitted to smoking using three different smoking conditions (improved system smoking (ISMWC), traditional oven smoking with mangrove wood (ASMW) and traditional oven smoking with rubber wood (ASRW). Physicochemical results revealed that the highest amounts for water content (46.97 ± 3.66), peroxide value: PV (29.37 ± 0.91), thiobarbituric acid reactive substances: TBARS (6.72 ± 1.22) and total volatile basic nitrogen: TVB-N (66.01 ± 2.10) were found in smoked samples with traditional smoking systems using rubberwood. Factorial discriminant analysis (FDA) with leave one-out-cross validation of MIR spectra showed clear discrimination between the three smoking techniques according to the fuel used. Samples from the ASRW group had the best discrimination, with 73.33% correct classification, while those belonging to ISMWC group presented the lowest discrimination, with 66.67% correct classification. The results obtained in this study showed that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid tool for discriminating herring samples according to the smoking process.</p>

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Quality assessment of Ivory Coast smoked herring (Madeiran sardinella) produced by three smoking processes by physico-chemical and mid infrared spectroscopy coupled with chemometric tools: a preliminary study

  • 期刊论文

  • 发表日期：

    2025年2月15日

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  • Mariam Cissé,
  • Gaoussou Karamoko,
  • Mohamed Cissé,
  • Christine Chèné,
  • Romdhane Karoui

摘要

The aim of this study was to explore the potential of mid infrared spectroscopy (MIR) and physico-chemical methods to determine the effect of smoking processes on fish quality. A total of 45 herring (Madeiran sardinella) samples collected from the Ebrié lagoon (Ivory Coast) were submitted to smoking using three different smoking conditions (improved system smoking (ISMWC), traditional oven smoking with mangrove wood (ASMW) and traditional oven smoking with rubber wood (ASRW). Physicochemical results revealed that the highest amounts for water content (46.97 ± 3.66), peroxide value: PV (29.37 ± 0.91), thiobarbituric acid reactive substances: TBARS (6.72 ± 1.22) and total volatile basic nitrogen: TVB-N (66.01 ± 2.10) were found in smoked samples with traditional smoking systems using rubberwood. Factorial discriminant analysis (FDA) with leave one-out-cross validation of MIR spectra showed clear discrimination between the three smoking techniques according to the fuel used. Samples from the ASRW group had the best discrimination, with 73.33% correct classification, while those belonging to ISMWC group presented the lowest discrimination, with 66.67% correct classification. The results obtained in this study showed that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid tool for discriminating herring samples according to the smoking process.