In the ever-evolving world of food production, ensuring product quality and nutritional value is paramount. For the salmon farming industry, monitoring the levels of omega-3 fatty acids like Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) in fillets is critical. Traditionally, methods like near infrared spectroscopy (NIR) have been employed, but recent advancements have shown that Raman spectroscopy offers a powerful alternative. A recent study by the Norwegian Institute for Food, Fisheries and Aquaculture Research (Nofima) discussed the capabilities of a process Raman analyzer and sampling device.
Understanding EPA and DHA in salmon fillets
EPA and DHA are long-chain omega-3 fatty acids predominantly found in cold-water fish such as salmon. These essential nutrients have numerous health benefits, including cardiovascular support, anti-inflammatory properties, and cognitive function enhancement. For salmon farmers, ensuring optimal levels of these fatty acids is a key quality attribute that impacts the market value of the fish.
Nofima’s groundbreaking study
Nofima, a leading research institution, embarked on a study to explore using Raman spectroscopy for inline measurement of fatty acids in farmed salmon fillets. The study aimed to determine whether this technology could reliably measure EPA and DHA levels during the production process, providing real-time insights that could be used to adjust feeding regimes and enhance product quality.
Here are some key points of the study:
- Comparison of Technologies: Researchers compared the effectiveness of Raman spectroscopy with near infrared spectroscopy (NIR), both widely recognized for their ability to assess chemical composition in food products.
- Advanced equipment: A Raman analyzer paired with a sampling device was utilized for non-contact measurement of fatty acids. This setup was integrated directly into a manufacturing line, highlighting its potential for real-world applications.
- Inline measurements: The inline nature of the measurements allowed for continuous monitoring of fatty acid levels, providing a dynamic view of the fillet’s composition as it moved through the processing line.
Key takeaways from the research
- Viability of Raman spectroscopy: The study confirmed that Raman spectroscopy is a viable method for inline measurement of EPA and DHA in salmon fillets, comparable to NIR in terms of accuracy.
- Enhanced precision: To further enhance the precision of Raman measurements, the researchers suggested pairing the Raman probe with a robotic arm. This would allow for targeting high-fat areas on the fillet during signal accumulation, potentially improving the robustness of %EPA + DHA predictions.
- Industry implications: Although Raman spectroscopy poses practical challenges in industrial settings, its robustness and predictive accuracy make it a promising tool for future food quality assessment. See image below of Raman spectra of fatty acids in different fish samples. Source: Nofima
Conclusion
The use of Raman spectroscopy for inline fatty acid monitoring in salmon fillets represents a significant leap forward for the seafood industry. As demonstrated by Nofima’s study, a Raman analyzer and sampling device offer a promising solution for real-time, non-invasive measurement of critical nutrients like EPA and DHA. With continued innovation and collaboration, technologies like these will play a crucial role in enhancing our food’s quality and nutritional value.
For a deeper dive into the study, read the full paper.
Additional Resources and Notes
- Article: Raman spectroscopy and NIR hyperspectral imaging for in-line estimation of fatty acid features in salmon fillets
- Raman Microscope Overview
- Raman Spectroscopy Academy
Thermo Fisher Scientific and Nofima are active participants in the SFI Digital Foods Quality Consortium, a research initiative focused on developing smart sensors for inline food quality assessment. This collaboration underscores the importance of advancing food production technologies to ensure higher quality and safety standards in the industry.
