Evaluating the Application of Portable Handheld X-ray Fluorescence (XRF) Scanner for Determining Seafood Provenance: A Case Study on Penaeus monodon

被引：9

作者：

Malo, Nondita ^{[1
]}

Mazumder, Debashish ^{[1
,2
]}

Crawford, Jagoda ^{[2
]}

Gadd, Patricia ^{[2
]}

Gopi, Karthik ^{[1
,3
]}

Saintilan, Neil ^{[4
]}

Sammut, Jesmond ^{[1
,2
]}

机构：

[1] Univ New South Wales UNSW, Ctr Ecosyst Sci, Sch Biol Earth & Environm Sci, Sydney, NSW 2052, Australia

[2] Australian Nucl Sci & Technol Org ANSTO, Locked Bag 2001, Sydney, NSW 2232, Australia

[3] Univ Sydney, Univ Ctr Rural Hlth, Sydney Sch Publ Hlth, Sydney, NSW 2052, Australia

[4] Macquarie Univ, Sch Nat Sci, Sydney, NSW 2109, Australia

来源：

FOODS | 2023年 / 12卷 / 15期

关键词：

portable X-ray fluorescence (pXRF); seafood; provenance; authentication; traceability; FATTY-ACID-COMPOSITION; SHRIMP; WILD; COOKING; TRACE; QUANTIFICATION; ELEMENTS; SAMPLES; PXRF;

D O I：

10.3390/foods12152874

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Seafood elemental profiling (SEP) is the quantification of a range of elements in seafood products and may serve in addressing questions of seafood provenance and quality. Traditional methods for analyzing soft tissue present several limitations for the industry-level use of SEP. Portable handheld X-ray fluorescence (pXRF) analysis is a promising alternative to conventional methods; however, its application for biological analysis has not been fully established. Intact giant tiger prawn (Penaeus monodon) abdomens were analyzed with a Vanta M series XRF portable analyzer following a novel soft tissue protocol. Exploratory statistics (principal component analysis, nonmetric multidimensional scaling, and canonical discriminant analysis), as well as random forest models, have been implemented with pXRF profiles, yielding 81% accuracy when assigning the geographical origin of P. monodon. The results of this study highlight that SEP via pXRF is a viable industry-level analysis, and its application will depend on improved instrument calibration to account for fluctuating wetness factors that are influenced by cooking, storage, and other pre- and post-harvest treatments.

引用

页数：13

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