Exploring the Potential of Fluorescence Spectroscopy for the Discrimination between Fresh and Frozen-Thawed Muscle Foods

Substitution of frozen-thawed food products for fresh ones is a significant authenticity issue being extensively investigated over the past few years by various conventional methods, but little success has been achieved. Fluorescence spectroscopy sensitive and selective spectroscopic technique that widely applied recently to deal with quality issues. The based on excitation certain photosensitive components (known as fluorophores) fluoresce in UV visible spectral ranges. can be performed obtain simple classical two-dimensional fluorescence spectra (excitation/emission), synchronous or three-dimensional excitation–emission matrices (excitation/emission/fluorescence signal). used front-face right-angle configurations even combined hyperspectral imaging, requiring use multivariate data analysis extract useful information. In this review, we summarize recent progress applications differentiate truly foods from products. basics will briefly presented some relevant examples, focusing especially fish meat products, given. It believed interdisciplinary collaboration between researchers working spectroscopy, well industry regulatory authorities would help overcome current shortcomings, holding great promise fighting fraud industry.