Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

International audienceFish and meat are highly perishable food products, requiring both proper technologies for quality preservation and rapid methods for analysis. From a technological point of view, several preservation methods have been applied to extend shelf life of fish and meat products while from an analytical perspective, fluorescence spectroscopy has been extensively used to investigate its potential as a rapid and non-destructive technique compared to traditional analytical methods. In this review, the most commonly applied techniques to preserve the quality of fish and meat products are first presented. The main methods used to assess both quality and authenticity of such products are then discussed. A special focus is placed on the fluorescence spectroscopy as a highly sensitive and selective techniques compared to other spectroscopic techniques. Moreover, attention has been paid to the effect of different preservation methods on the fluorescence measurements of fish and meat products. Finally, certain limitations are discussed, and some recommendations are suggested for future studies