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Investigation of production method, geographical origin and species authentication in commercially relevant shrimps using stable isotope ratio and/or multi-element analyses combined with chemometrics: an exploratory analysis
Ortea, I.; Gallardo, J. (2015). Investigation of production method, geographical origin and species authentication in commercially relevant shrimps using stable isotope ratio and/or multi-element analyses combined with chemometrics: an exploratory analysis. Food Chemistry 170: 145-153. dx.doi.org/10.1016/j.foodchem.2014.08.049
In: Food Chemistry. Elsevier: London. ISSN 0308-8146, more
Peer reviewed article  

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Keyword
    Marine
Author keywords
    Food authenticity; Geographical origin; Production method; Seafoodauthentication; Species authentication

Authors  Top 
  • Ortea, I.
  • Gallardo, J.

Abstract
    Three factors defining the traceability of a food product are production method (wild or farmed), geographical origin and biological species, which have to be checked and guaranteed, not only in order to avoid mislabelling and commercial fraud, but also to address food safety issues and to comply with legal regulations. The aim of this study was to determine whether these three factors could be differentiated in shrimps using stable isotope ratio analysis of carbon and nitrogen and/or multi-element composition. Different multivariate statistics methods were applied to different data subsets in order to evaluate their performance in terms of classification or predictive ability. Although the success rates varied depending on the dataset used, the combination of both techniques allowed the correct classification of 100% of the samples according to their actual origin and method of production, and 93.5% according to biological species. Even though further studies including a larger number of samples in each group are needed in order to validate these findings, we can conclude that these methodologies should be considered for studies regarding seafood product authenticity.

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