Wu M, He H. 2024. Recent advances on surface enhanced raman spectroscopy in safety assessment and quality control of meat and meat products. Food Materials Research doi: 10.48130/fmr-0024-0018 |
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Recent advances on surface enhanced raman spectroscopy in safety assessment and quality control of meat and meat products
- Received: 10 July 2024
- Revised: 16 August 2024
- Accepted: 30 August 2024 First-online: 10 September 2024
Abstract: With the continuous development of spectroscopy technology, surface enhanced Raman spectroscopy (SERS) has been widely used as a fast and sensitive analysis method for the qualitative and quantitative analysis of trace analytes in foods. At present, SERS has been widely used in various fields such as food safety, materials and biomedicine. However, the advances of SERS in meat safety and quality detection have not been summarized. In this review, we introduced the development history and detection principles of SERS, and evaluated the advantages and potential of SERS applied in the field of meat safety and quality detection. Then, we compared two classical SERS detection modes, namely labeled detection and label-free detection, in terms of the advantages, disadvantages and application scopes. Furthermore, we presented the specific applications of SERS in detecting bacteria, viruses, veterinary drug residues, food additives, illegal additives, and biotoxin in meat and meat products. In addition, we summarized the development of SERS in meat adulteration and freshness identification. At last, we prospected the future development of SERS in meat safety and quality assessment will be involved with multiple methods integration, new material development and artificial intelligence. It is expected that this review will not only provide a comprehensive summary and exploration of SERS in meat safety and quality assessment but also shed a light on the future innovation and continued development of SERS in food and meat industry.