Published 2021

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Publication details

Journal : Applied Spectroscopy , vol. 75 , p. 1278–1287 , 2021

International Standard Numbers :
Printed : 0003-7028
Electronic : 1943-3530

Publication type : Academic article

Contributors : Andersen, Petter Vejle; Wold, Jens Petter; Afseth, Nils Kristian

Issue : 10

Research areas

Quality and measurement methods

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Kjetil Aune
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Raman spectroscopy (RS) has for decades been considered a promising tool for food analysis, but widespread adoption has been held back by, e.g., high instrument costs and sampling limitations regarding heterogeneous samples. The aim of the present study was to use wide area RS in conjunction with surface scanning to overcome the obstacle of heterogeneity. Four different food matrices were scanned (intact and homogenized pork and by-products from salmon and poultry processing) and the bulk chemical parameters such as fat and protein content were estimated using partial least squares regression (PLSR). The performance of PLSR models from RS was compared with near-infrared spectroscopy (NIRS). Good to excellent results were obtained with PLSR models from RS for estimation of fat content in all food matrices (coefficient of determination for cross-validation (R2CV) from 0.73 to 0.96 and root mean square error of cross-validation (RMSECV) from 0.43% to 2.06%). Poor to very good PLSR models were obtained for estimation of protein content in salmon and poultry by-product using RS (R2CV from 0.56 to 0.92 and RMSECV from 0.85% to 0.94%). The performance of RS was similar to NIRS for all analyses. This work demonstrates the applicability of RS to analyze bulk composition in heterogeneous food matrices and paves way for future applications of RS in routine food analyses.


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