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oai:recercat.cat:20.500.12327/30062025-10-22T11:15:13Zcom_2072_4428com_2072_4427col_2072_487898

2025-10-22T11:15:13Z urn:hdl:20.500.12327/3006 Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices Giró-Candanedo, Mar Cruz, Jordi Comaposada, Josep Barnés-Calle, Clara Gou, Pere Fulladosa, Elena Indústries Alimentàries Qualitat i Tecnologia Alimentària Mislabelling frozen-thawed fish fillets as fresh is one of the most important fraudulent practices during commercialisation. This study aimed to determine the ability of two portable miniaturised low-cost near-infrared spectroscopy (NIR) devices intended for consumers to discriminate between fresh and thawed mackerel (submitted to one or two frozen-thawed cycles) and between different freezing systems. The effect of different fish seasonal characteristics on the performance of the model was also evaluated. The low-cost NIR devices were able to discriminate between fresh and thawed samples with a classification rate of 90.3% and 94.1% and the freezing system to which they were submitted with a classification rate of 91.2% and 89.7%. These findings suggest that low-cost portable NIR spectroscopy can be a valuable tool for detecting mislabeled frozen-thawed products sold as fresh, providing consumers with a rapid and affordable method for fraud detection. 2025-10-22T11:15:13Z 2025-10-22T11:15:13Z 2024-05-11 info:eu-repo/semantics/article Giró-Candanedo, Mar, Jordi Cruz, Josep Comaposada, Clara Barnés-Calle, Pere Gou, and Elena Fulladosa. 2024. “Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices”. Journal of Food Engineering 379 (112131). doi:10.1016/j.jfoodeng.2024.112131. 0260-8774 http://hdl.handle.net/20.500.12327/3006 https://doi.org/10.1016/j.jfoodeng.2024.112131 eng Journal of Food Engineering MICIU/Programa Estatal de I+D+I orientada a los retos de la Sociedad/RTI2018-096883-R-C41/ES/SISTEMAS DE CARACTERIZACION Y COMUNICACION DE LA CALIDAD Y LA COMPOSICION NUTRICIONAL DE LOS ALIMENTOS PARA LOS CONSUMIDORES Y LA INDUSTRIA ALIMENTARIA/ http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/embargoedAccess Attribution 4.0 International Elsevier