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. 2021 Feb 16;21(4):1373. doi: 10.3390/s21041373

Table 5.

Spectroscopic techniques.

Spectrocopic Technique Measured Parameters Species Statistical Analysis Best R2/
Classification Rate (%)		 Reference
SFS Pyrene Carp ----- ----- [86]
EEM Geographical origins
Species		 Shrimp SIMCA 91.7% [87]
EEM K-value Horse mackerel PLSR 0.89/87.5% [88]
EEM Freshness value Horse mackerel PLSR 0.94 [89]
Fluorescence Fingerprint ATP content Horse mackerel PLSR 0.88 [90]
FFFS Thawing/Refrigerating process Sea bass CCSWA 94.9% [91]
UV-LED system K-value Japanese Dace PLSR 0.92 [92]
NIR
(800–2500 nm)		 Growth of microbial load Atlantic salmon PLSR 0.95 [94]
NIR
(300–2500 nm)		 Fresh/thawed Tuna PLS-DA 92% [95]
NIR
(400–1000 nm)		 Cold-storage time Salmon PLSR, BP-NN, SDAE-NN 0.98 (SDAE-NN) [96]
NIR/MIR
(800–14,000 nm)		 Species
Fresh/thawed		 Red mullet, Plaice Atlantic mullet, Flounder LDA, SIMCA 97.5% [98]
NIR
(1000–2500 nm)		 TMA concentration Silver carp PLSR, GA-PLS 0.98 (GA-PLS) [97]
NIR
(1000–1800 nm)		 K-value
TVB-N
TBARS
pH		 Bighead carp PLSR 0.81
0.93
0.95
0.95		 [99]
FT-MIR
(2500–25,000 nm)		 Chemicophysical parameters Atlantic bluefin tuna, Crevalle jack, Atlantic Spanish mackerel PLSR >0.92 [100]
FT-MIR
(2500–25,000 nm)		 Microbial growth Sea bream PLSR 0.73 [101]
FTIR-ATR
(5500–10,500 nm)		 TVC Salmon PLSR 0.8 [102]
HSI
(400–1000 nm)		 K-value Grass and silver carp PLSR, LS-SVM 0.94 (PLSR) [106]
HSI
(400–1000 nm)		 K-value
TVB-N
TBARS		 Grass carp LS-SVM
MLR		 0.93 (MLR)
0.87 (LS-SVM)
0.94 (MLR)		 [107]
HSI
(400–1000 nm)		 TVB-N Grass carp PLSR
LS-SVM		 0.98 (PLSR) [108]
HSI
(400–1000 nm)		 Shelf-life prediction Salmon PLSR 0.89 [109]
HSI
(430–1010 nm)		 TVB-N
PPC
Sensory score		 Rainbow trout PLSR, BP-NN, LS-SVM, MLR 0.91 (LS-SVM) [110]
HIS
(900–1700 nm)		 Gross energy density Salmon PLSR, epsilon-PLSR 0.91 (both) [111]
HSI
(400–1000 nm)		 Moisture content Grass carp PLSR 0.91 [112]
HIS
(400–2500 nm)		 Species
Fresh/thawed		 Red snapper, Vermilion snapper, Malabar snapper, Tilapia white bass, Summer flounder 24 different ML algorithms 100% (VNIR)
99% (SWIR)		 [113]
FT–Raman
(900–4000 cm−1)		 Lipid content Hake --- ---- [115]
SERS
(1050–1650 cm−1)		 Histamine content Atlantic mackerel PLSR 0.96 [116]
SERS
(600–1800 cm−1)		 Histamine content Ribbonfish, Tuna ---- ---- [117]
SERS
(300–1700 cm−1)		 Green malachite Not specified ---- ---- [118]
Standard Raman
(200–2000 cm−1)		 Fresh/thawed Horse mackerel, Flying gurnard red mullet, European anchovy, Atlantic salmon, Bluefish PCA ---- [119]
Raman HIS
(820–2847 cm−1)		 Detection of fish spines Grass carp SVDD 90.5% [120]