The latest paper by Sun Dawen of South China University of Technology systematically expounds the latest research progress of Raman spectroscopy technology in detecting the structure and quality of frozen agricultural products.

Recently,
South China University of Technology Sun Dawen
in the food field of the world's top journals Critical Reviews in Food Science and Nutrition (IF s 7.862) published online entitled "Raman spectroscopic techniques for detection structure and quality of frozen foods: principles and applications" of the latest research progress. Sun Dawen of South China University of Technology is the only correspondent for this paper.
results

food corruption is an important cause of food waste, freezing can effectively extend shelf life and thus slow the quality of fresh products. However, large ice crystals formed during freezing can cause changes in the structure of food, resulting in a series of quality losses. Therefore, the rapid detection of its structure and quality is of great significance to the development of frozen food industry. Raman spectroscopy is an effective analytical technique that can be used to detect the structure of various food parts and the quality of frozen food. This paper summarizes the principles and types of Raman spectroscopy techniques used to detect and evaluate changes in the structure and quality of frozen foods, and discusses the advantages and disadvantages of each Raman technique. These techniques include dispersion, Fourier transformation, spatial offset, and microRaman spectroscopy. In addition, the application of Raman spectroscopy in the study of food part structure change is introduced in detail, and the latest application and future development trend of Raman spectroscopy technology in frozen food monitoring are summarized and discussed. The review points out that Raman spectroscopy can evaluate the composition, physical and chemical and sensory properties of frozen foods without the need for complex pre-treatment. It can also be used to study structural changes in proteins, lipids, water and other components. In recent years, the application of Raman spectrum mainly focuses on the detection of frozen aquatic products and meat. Further development of Raman spectroscopy in frozen food monitoring should focus on reducing overlapping signals, achieving true non-invasive detection, eliminating misclassification and quantification errors, establishing standardized Raman databases and controlling costs.