Identification and adulteration of salmoninae caviar by PCR, IR spectroscopy and digital colourometry

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Abstract

The possibility to identify and establish adulteration of salmon fish eggs in a simple and accessible way using PCR, Fourier transform infrared spectroscopy, digital colourometry and chemometric processing of analysis results has been shown. The PCR method was used to determine the species affiliation of Salmoninae caviar. Absence of Salmoninae DNA in the samples of caviar, as well as the presence of DNA of other fish, indicated the adulteration of caviar products. Fourier transform infrared spectroscopy in the near and middle regions allowed to distinguish between natural and imitated caviar after processing of diffuse reflectance spectra by principal component and hierarchical cluster analysis methods. The above methods were combined with a simpler and cheaper colourometric method of analysis. Handmade devices with LEDs emitting light in the UV and IR ranges were used. The analytical signal was recorded using smartphones via specialised applications. Chemometric processing of the spectral characteristics of the samples made it possible to distinguish natural caviar from imitated and structured caviar: in the principal component method and hierarchical cluster analysis, points from the analyzed samples were located in different quadrants and clusters.

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About the authors

V. G. Amelin

The Russian State Center for Animal Feed and Drug Standardization and Quality; Vladimir State University named after Alexander and Nikolay Stoletovs

Author for correspondence.
Email: amelinvg@mail.ru
Russian Federation, Moscow; Vladimir

O. E. Emelyanov

Vladimir State University named after Alexander and Nikolay Stoletovs

Email: amelinvg@mail.ru
Russian Federation, Vladimir

A. V. Tretyakov

The Russian State Center for Animal Feed and Drug Standardization and Quality

Email: amelinvg@mail.ru
Russian Federation, Moscow

M. A. Gergel

The Russian State Center for Animal Feed and Drug Standardization and Quality

Email: amelinvg@mail.ru
Russian Federation, Moscow

E. V. Zaitseva

The Russian State Center for Animal Feed and Drug Standardization and Quality

Email: amelinvg@mail.ru
Russian Federation, Moscow

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Supplementary files

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2. Fig. 1. Appearance and block diagrams of devices for colorimetric analysis of caviar with different LEDs: 1 – smartphone, 2 – smartphone camera, 3 – resistors, 4 – power supplies, 5 – LEDs, 6 – caviar sample. Placing caviar on the sapphire window of the NIRA IR spectrometer attachment.

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3. Fig. 2. Results of amplification by the FAM/Green channel (DNA of pink salmon) using the test system “Pink salmon/Chum salmon/Sockeye salmon Ident RT”. The numbers on the curves correspond to the sample numbers from Table 1.

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4. Fig. 3. IR spectra in the near and middle regions of simulated (1I–6I, 1–5, 17) and natural (6–16) caviar. Spectrum numbers correspond to sample numbers from Table 1.

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5. Fig. 4. PCA and HCA graphs for natural and imitation caviar (a) in the near and (b) middle regions of the IR spectrum.

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6. Fig. 5. IR spectra (a) in the near and (b) in the middle regions of simulated caviar (samples 1I, 18).

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7. Fig. 6. Fluorescence of natural and imitation caviar when irradiated with (a) UV and (b) IR radiation.

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8. Fig. 7. PCA and HCA graphs for eggs (a) in the UV and (b) in the IR region.

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9. Fig. 8. PCA and HCA plots for caviar obtained by recording RGB values ​​through a glass jar (a) at 390 nm and (b) using LEDs with emission wavelengths of 365 + 390 nm together.

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