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Abstract: In this paper, we extend the concept of cross model validation (CMV) to multiple X and Y variables where different spectroscopic techniques serve as X and Y data in a regression context. For the first dataset on marzipan samples the main objective was to find significant regions in the spectral data, and to discuss the issue of false discovery, i.e. combinations of variables that erroneously are found to be significant. A permutation test within the framework of CMV showed that no regression coefficients in the partial least squares regression (PLSR) model between FT-IR and VIS/NIR spectra show significance at the 5% level. We believe the reason is that the CMV acts as strong filter towards spurious correlations. Corresponding CH- and OH-bands between FT-IR and NIR spectra gave significant regions. For the second dataset, the results from CMV are interpreted more in detail with chemical background knowledge in mind. Most of the significant regions found between the Raman and NIR spectra could be interpreted from the chemical composition of the oil mixtures. Some regions were more difficult to interpret, which could be due to systematic baseline effects in the NIR data. [Copyright &y& Elsevier]

Abstract: Raman spectroscopy has been evaluated for characterisation of the degree of fatty acid unsaturation (iodine value) of salmon (Salmo salar). The Norwegian Quality Cuts from 50 salmon samples were obtained, and the samples provided an iodine value range of 147.8–170.0gI2/100gfat, reflecting a normal variation of farmed salmon. Raman measurements were performed both on different spots of the intact salmon muscle, on ground salmon samples as well as on oil extracts, and partial least squares regression (PLSR) was utilised for calibration. The oil spectra provided better iodine value predictions than the other data sets, and a correlation coefficient of 0.87 with a root mean square error of cross-validation of 2.5gI2/100gfat was achieved using only one PLSR component. The ground samples provided comparable results, but at least two PLSR components were needed. Higher prediction errors were obtained from Raman spectra of intact salmon muscle, and this may partly be explained by sampling uncertainties in the relation between Raman measurements and reference analysis. All PLSR models obtained were based on chemically sound regression coefficients, and thus information regarding fatty acid unsaturation is readily available from Raman spectra even in systems with high contents of protein and water. The accuracy, the robustness and the low complexity of the PLSR models obtained suggest Raman spectroscopy as a promising method for rapid in-process control of the degree of unsaturation in salmon samples. [Copyright &y& Elsevier]

It is important to utilize the entire animal in meat and fish production to ensure sustainability. Rest raw materials, such as bones, heads, trimmings, and skin, contain essential nutrients that can be transformed into high-value products. Enzymatic protein hydrolysis (EPH) is a bioprocess that can upcycle these materials to create valuable proteins and fats. This paper focuses on the role of spectroscopy and chemometrics in characterizing the quality of the resulting protein product and understanding how raw material quality and processing affect it. The article presents recent developments in chemical characterisation and process modelling, with a focus on rest raw materials from poultry and salmon production. Even if some of the technology is relatively mature and implemented in many laboratories and industries, there are still open challenges and research questions. The main challenges are related to the transition of technology and insights from laboratory to industrial scale, and the link between peptide composition and critical product quality attributes. • Spectroscopy and chemometrics are crucial tools for understanding bioprocesses. • Raw material properties and process settings both affect the end-product quality. • NIR and Raman spectroscopy may be used for in-line characterisation of raw materials. • FTIR, SEC and NMR provide detailed characterisation of protein hydrolysates. • Transition of technology and insights from lab to industry is a remaining barrier. [ABSTRACT FROM AUTHOR]