Classification of sea bream (Sparus aurata) fillets subjected to freeze-thaw cycles by using front-face fluorescence spectroscopy

The most common frauds carried out in different points of fish and product supply chain concern the selling freeze-thaw as fresh fish. Moreover, fluctuation temperature during storage process, transportation, sale modified quality increased frozen-thawed cycles. In this study, front face fluorescence spectroscopy (FFFS) was used to determine effect cycles on sea bream fillets. application factorial discriminant analysis (FDA) concatenated spectra allowed distinguish clearly between numbers applied fillets since correct classification rate amounting 91.67% observed, regardless initial raw quality. This could be explained by changes tertiary structure tryptophan oxidation state NADH. obtained result confirmed following partial least square regression (PLSR) an excellent prediction number (R2 = 0.99; RPD 7.13). Therefore, FFFS a rapid screening technique detect with high accuracy fresh, once twice