Abstract
White croaker surimi, an important raw material of traditional kamaboko industry, commonly has four grades, A, AA, FA, and SA which have distinct quality but are tough to be identified and discriminated rapidly and holistically by conventional methods. A Tri-step infrared spectroscopy, Fourier transform infrared spectroscopy (FT-IR) integrated with second derivative infrared (SD-IR) spectroscopy, and two-dimensional correlation infrared spectroscopy (2DCOS-IR), combined with statistical pattern recognition, was employed to rapidly characterize and discriminate four grades of white croaker surimi (A, AA, FA, and SA). The four surimis had similar IR, and SD-IR macro-fingerprints (similarity >0.9) especially for the absorption bands of amide groups due to proteins were the main compositions. However, relative contents of lipids in all surimis could be directly observed. Compared to the other three surimis, SA had a middle strong characteristic peak of lipids at 1745 cm−1, indicating that SA had the highest content of lipids. The sequence of lipid contents in the four surimis was SA > FA > AA > A, which was further verified by SD-IR spectra. Moreover, evident differences were disclosed visually in 2DCOS-IR spectra of 1680–1610 cm−1, indicating that the four surimis have fine differences in protein secondary structures. Furthermore, 76 parallel samples (18 A, 19 AA, 19 FA, and 20 SA) were objectively classified by soft independent modeling of class analogy (SIMCA) based on principal component regression (PCR). It has been demonstrated that the Tri-step infrared spectroscopy combined with cluster analysis could be a scientific and powerful tool for rapid discrimination and identification of different grades of surimi in a holistic manner.
Similar content being viewed by others
References
Fowler MR, Park JW (2015) Salmon blood plasma: effective inhibitor of protease-laden Pacific whiting surimi and salmon mince. Food Chem 176:448–454
Fukushima H, Satoh Y, Nakaya M, Ishizaki S, Watabe S (2003) Thermal effects on fast skeletal myosins from Alaska pollock, white croaker, and rabbit in relation to gel formation. J Food Sci 68(5):1573–1577
Hosseini-Shekarabi S, Hosseini S, Soltani M, Kamali A, Valinassab T (2015) Effect of heat treatment on the properties of surimi gel from black mouth croaker (Atrobucca nibe). Int Food Res J 22(1):363–371
Jin S-K, Kim I-S, Kim S-J, Jeong K-J, Choi Y-J, Hur S-J (2007) Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi. J Food Eng 81(3):618–623
Jung YM, Park Y, Sarker S, Lee J-J, Dembereldorj U, Joo S-W (2011) Surface-induced thermal decomposition of [Ru (dcbpyH) 2-(CN) 2] on nanocrystalline TiO 2 surfaces: temperature-dependent infrared spectroscopy and two-dimensional correlation analysis. Sol Energy Mater Sol Cells 95(1):326–331
Kudre T, Benjakul S, Kishimura H (2013) Effects of protein isolates from black bean and mungbean on proteolysis and gel properties of surimi from sardine (Sardinella albella). LWT–Food Sci Technol 50(2):511–518
Matsuoka Y, Wan J, Ushio H, Watabe S (2013) Thermal gelation properties of white croaker, walleye pollack and deepsea bonefish surimi after suwari treatment at various temperatures. Fish Sci 79(4):715–724
Noda I (1989) Two-dimensional infrared spectroscopy. J Am Chem Soc 111(21):8116–8118
Noda I (1993) Generalized two-dimensional correlation method applicable to infrared, Raman, and other types of spectroscopy. Appl Spectrosc 47(9):1329–1336
Panpipat W, Chaijan M, Benjakul S (2010) Gel properties of croaker–mackerel surimi blend. Food Chem 122(4):1122–1128
Park CH, Lee JH, Kang KT, Park JW, Kim J-S (2007) Characterization of acid-soluble collagen from Alaska pollock surimi processing by-products (refiner discharge). Food Sci Biotechnol 16(4):549–556
Rawdkuen S, Sai-Ut S, Khamsorn S, Chaijan M, Benjakul S (2009) Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process. Food Chem 112(1):112–119
Sun S, Chen J, Zhou Q, Lu G, Chan K (2010) Application of mid-infrared spectroscopy in the quality control of traditional Chinese medicines. Planta Med 76(17):1987–1996
Sun S-Q, Zhou Q, & Chen J (2011) Infrared spectroscopy for complex mixtures: applications in food and traditional Chinese medicine: Chemical Industry Press
Tao Z, Weng W-Y, Cao M-J, Liu G-M, Su W-J, Osako K, Tanaka M (2014) Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin. J Food Sci Technol 1–8
Uddin M, Okazaki E, Fukushima H, Turza S, Yumiko Y, Fukuda Y (2006) Nondestructive determination of water and protein in surimi by near-infrared spectroscopy. Food Chem 96(3):491–495
Wang Y, Xu C-H, Wang P, Sun S-Q, Chen J-B, Li J, Chen T, Wang J-B (2011) Analysis and identification of different animal horns by a three-stage infrared spectroscopy. Spectrochim Acta, Part A 83(1):265–270
Xu C, Jia X, Xu R, Wang Y, Zhou Q, Sun S (2013a) Rapid discrimination of Herba Cistanches by multi-step infrared macro-fingerprinting combined with soft independent modeling of class analogy (SIMCA). Spectrochim Acta, Part A 114:421–431
Xu C, Wang Y, Chen J, Zhou Q, Wang P, Yang Y, Sun S (2013b) Infrared macro-fingerprint analysis-through-separation for holographic chemical characterization of herbal medicine. J Pharm Biomed Anal 74:298–307
Yongsawatdigul J, Pivisan S, Wongngam W, Benjakul S (2013) Gelation characteristics of mince and washed mince from small-scale mud carp and common carp. J Aquatic Food Product Technol 22(5):460–473
Yoshie-Stark Y, Tsukamoto M, Futagawa K, Kubota M, Ogushi M (2009) Bioactivities of surimi from southern blue whiting prepared by different ways. Food Chem 113(1):47–52
Zhao J, Lv W, Wang J, Li J, Liu X, Zhu J (2013) Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins. Food Chem 141(3):2666–2674
Compliance with Ethical Standards
Funding
This work is financially supported by the National Natural Science Foundation of China (Grant No. 31401571), Natural Science Foundation of Shanghai (Grant No. 14ZR1420000), and Special Foundation for science and technology development of Shanghai Ocean University (Grant No. A2-0209-14-200059).
Conflict of Interest
All authors declare that they have no conflict of interest.
Ethical Approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Informed Consent
Not applicable.
Author information
Authors and Affiliations
Corresponding authors
Rights and permissions
About this article
Cite this article
Hu, W., Guo, XX., Wang, XC. et al. Rapid Discrimination of Different Grades of White Croaker Surimi by Tri-Step Infrared Spectroscopy Combined with Soft Independent Modeling of Class Analogy (SIMCA). Food Anal. Methods 9, 831–839 (2016). https://doi.org/10.1007/s12161-015-0258-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-015-0258-8