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An electronic tongue as a tool for discriminating canned tuna with different coating oils

2021Conference object Open access
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dc.contributor.authorLamas, Sandra
dc.contributor.authorPeres, AntĆ³nio M.
dc.contributor.authorPereira, J.A.
dc.contributor.authorRodrigues, Nuno
dc.date.accessioned2023-02-10T16:57:36Z
dc.date.available2023-02-10T16:57:36Z
dc.date.issued2021
dc.description.abstractCanned fish is a food highly appreciated in Europe, with a great tradition in European and Mediterranean cuisines. In recent years there has been a growing demand for canned fish (e.g., sardines, tuna), either because of its usefulness and ease of use, but above all due to the health benefits related with this type of food. There has also been a growing trend in the market for providing differentiated products, traditionally called gourmet, with the emergence of new recipes, seasonings, and topping liquids. Canned foods are usually commercialized with different coating liquids, including natural preserves (water), with vegetable oils or olive oils with different commercial grades. This latter strategy is quite popular as a way of valuing and differentiating this type of canned food. However, the interaction between the fish and the coating liquid during storage, together with the technological processing of the canned food turns the authenticity assessment a hard analytical task, which is of major relevance considering the high price and the premium market envisaged for commercialization. Thus, this work aimed to evaluate the use of a potentiometric electronic tongue to discriminate canned tuna with different coating oils, namely, olive oil (extra virgin or virgin olive oil), refined olive oil and sunflower oil. Fifteen tuna samples were acquired, including five canned cans from different commercial brands for each studied oil. The samples were drained for 2 min, the tuna was removed from each can, extracted with a methanol-water solution (80:20, v/v) and then analysed with the electronic tongue (E-tongue). In total, for each sample, 40 potentiometric signal profiles were recorded by the 40 lipid sensor membranes comprised in the lab-made E-tongue (Figure 1)1. The results clearly showed that the acquired E-tongue profiles together with chemometrics (linear discriminant analysis coupled with the simulated annealing variable selection algorithm, LDA-SA), allowed correctly classifying 100% (Figure 2) of the original grouped data (training). The LDA-SA-E-tongue model was based on the potentiometric signals recorded by 7 of the 40 sensors, leading to a satisfactory predictive performance (internal validation), namely 93% and 86% for leave-one-out cross-validation and repeated K-fold cross-validation (4 folds and 10 random split repeats) procedures. In conclusion, the E-tongue could be foreseen as a practical and accurate tool for guaranteeing the label correctness of tuna canned cans according to the coating oil used, namely allowing a clear recognition of the type of vegetable oil used, i.e., sunflower or olive oil.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to Associate Laboratory for Green Chemistry-LAQV (UIDB/50006/2020). Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contractpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLamas, Sandra; Peres, AntĆ³nio M.; Pereira, J.A.; Rodrigues, Nuno (2021). An electronic tongue as a tool for discriminating canned tuna with different coating oils. In JosĆ© S. CĆ¢mara; Jorge A. M. Pereira; Rosa Perestrelo Gouveia (Eds.) Livro de Resumos do XV Encontro de QuĆ­mica dos Alimentos: EstratĆ©gias para a ExcelĆŖncia, Autenticidade, SeguranƧa e Sustentabilidade Alimentar. Funchalpt_PT
dc.identifier.isbn978-989-8805-68-3
dc.identifier.urihttp://hdl.handle.net/10198/26902
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversidade da Madeirapt_PT
dc.relationMountain Research Center
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCanned fishpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleAn electronic tongue as a tool for discriminating canned tuna with different coating oilspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.conferencePlaceFunchalpt_PT
oaire.citation.endPage418pt_PT
oaire.citation.startPage417pt_PT
oaire.citation.titleLivro de Resumos do XV Encontro de QuĆ­mica dos Alimentos: EstratĆ©gias para a ExcelĆŖncia, Autenticidade, SeguranƧa e Sustentabilidade Alimentarpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameLamas
person.familyNamePeres
person.familyNamePereira
person.familyNameRodrigues
person.givenNameSandra
person.givenNameAntĆ³nio M.
person.givenNameJosƩ Alberto
person.givenNameNuno
person.identifier107333
person.identifier.ciencia-id311F-FE90-417F
person.identifier.ciencia-idCF16-5443-F420
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.orcid0000-0002-4334-1636
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0002-9305-0976
person.identifier.ridI-8470-2012
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id57225883755
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id55258560600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
project.funder.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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