Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 126536 10.21603/2074-9414-2026-2-2634 YXUXCJ ОБЗОРНАЯ СТАТЬЯ REVIEW ARTICLE ОБЗОРНАЯ СТАТЬЯ Targeted and Untargeted Methods for Fish Quality Assessment (Oncorhynchus mykiss) Целевые и нецелевые методы оценки качества рыбного сырья: обзор на примере радужной форели https://orcid.org/0000-0002-1330-9782 Кутузов Михаил Николаевич Kutuzov Mikhail N. kutuzov35@gmail.com https://orcid.org/0009-0008-6466-3854 Белова Мария Алексеевна Belova Maria A. mabelova@chsu.ru https://orcid.org/0000-0002-4282-9728 Новиченко Ольга Викторовна Novichenko Olga V. https://orcid.org/0000-0002-8988-5911 Никитин Игорь Алексеевич Nikitin Igor A. https://orcid.org/0000-0002-1571-5354 Заруал Хишам Zaroual Hicham https://orcid.org/0009-0003-8635-5143 Вишняков Владислав Сергеевич Vishnyakov Vladislav S. https://orcid.org/0000-0002-2869-8709 Вилкова Дарья Дмитриевна Vilkova Daria D. dariavilkova333@gmail.com Череповецкий государственный университет Россия Cherepovets State University Russian Federation Череповецкий государственный университет Череповец Россия Cherepovets State University Cherepovets Russian Federation Российский экономический университет имени Г. В. Плеханова Москва Россия Plekhanov Russian University of Economics Moscow Russian Federation Череповецкий государственный университет Череповец Россия Cherepovets State University Cherepovets Russian Federation Астраханский государственный университет имени В. Н. Татищева Астрахань Россия Astrakhan Tatishchev State University Astrakhan Russian Federation Череповецкий государственный университет Череповец Россия Cherepovets State University Cherepovets Russian Federation Российский экономический университет имени Г. В. Плеханова Москва Россия Plekhanov Russian University of Economics Moscow Russian Federation Череповецкий государственный университет че Россия Cherepovets State University Cherepovets Russian Federation Университет Абдула Малика Аль Саади Тетуан Марокко Abdelmalek Essaadi University Tetouan Morocco Череповецкий государственный университет Череповец Россия Cherepovets State University Cherepovets Russian Federation Череповецкий государственный университет Череповец Россия Cherepovets State University Cherepovets Russian Federation 30 06 2026 30 06 2026 56 2 260 276 28 01 2026 07 04 2026 https://fptt.ru/en/issues/24534/24558/

Контроль качества рыбного сырья требует эффективных аналитических решений. Несмотря на надежность традиционных (целевых) методов оценки, их трудоемкость и деструктивный характер стимулируют развитие быстрых неразрушающих (нецелевых) технологий. Цель исследования – провести сравнительный анализ, систематизировать и обобщить данные о возможностях, ограничениях и перспективах применения целевых и нецелевых методов для оценки рыбного сырья на примере радужной форели. Объектом сравнительного анализа является радужная форель (Oncorhynchus mykiss), представляющая собой один из ключевых видов мировой аквакультуры. На основе систематического обзора научной литературы за 2014–2024 гг. проведен анализ традиционных методов (сенсорный, физико-химический, микробиологический) и современных инструментальных подходов (ИК- и рамановская спектроскопия, гиперспектральная визуализация, ЯМР-спектроскопия). Установлено, что нецелевые методы (спектроскопический, методы визуализации) обеспечивают быструю неинвазивную оценку ключевых параметров свежести: химического состава, степени окисления липидов, уровня микробной обсемененности и срока хранения. В свою очередь, целевые методы сохраняют значение для валидации и точного количественного определения специфических показателей, особенно на поздних стадиях порчи. Нецелевые методы демонстрируют высокий потенциал для внедрения в системы оперативного контроля рыбоперерабатывающих предприятий. Ключевыми условиями их успешного применения являются корректная калибровка, построение математических моделей и формирование репрезентативных эталонных баз данных. Радужная форель (Oncorhynchus mykiss) демонстрирует эффективность спектроскопических методов контроля качества рыбы, сочетая быстроту, неинвазивность и потенциал для онлайн-мониторинга.

Fish quality control demands efficient analytical solutions. While conventional (targeted) assessment methods are reliable, their labor-intensive and destructive nature drives the development of rapid, non-destructive (untargeted) technologies. This review features rainbow trout ( Oncorhynchus mykiss) as a key global aquaculture species. It compares, systematizes, and summarizes data on the capabilities, limitations, and prospects of applying targeted and untargeted assessment methods to fish raw materials in general and rainbow trout in particular. The review spans a decade of publications, comparing conventional quality assessment approaches (sensory, physicochemical, and microbiological methods) with advanced instrumental techniques (infrared spectroscopies, Raman spectroscopy, hyperspectral imaging, nuclear magnetic resonance spectroscopy). Untargeted methods, e.g., spectroscopy and imaging, enable rapid, non-invasive assessment of such key freshness parameters as chemical composition, lipid oxidation degree, spoilage, and storage time. In contrast, targeted methods remain crucial for validation and precise quantification of specific indicators, especially at later stages of spoilage. Untargeted methods show strong suitability for integration into real-time monitoring systems at fish processing facilities. However, their implementation requires robust calibration, specialized mathematical mode ls, and representative reference databases. Rainbow trout (Oncorhynchus mykiss) demonstrates the effectiveness of spectroscopic fish quality control methods, combining speed, non-invasiveness and the potential for online monitoring.

 Свежесть рыбы экспресс-анализ методы контроля спектроскопия хемометрия Oncorhynchus mykiss Fish freshness rapid analysis control methods spectroscopy chemometrics Oncorhynchus mykiss Исследование выполнено при финансовой поддержке Российского научного фонда, проект № 23-76-10038. This research was supported by the Russian Science Foundation, Project no. 23-76-10038.

Ashraf SA, Adnan M, Patel M, Siddiqui AJ, Siddiqui AJ, et al. Fish-Based bioactives as potent nutraceuticals: exploring the therapeutic perspective of sustainable food from the sea. Marine Drugs. 2020;18(5):265. https://doi.org/10.3390/md18050265 Ashraf SA, Adnan M, Patel M, Siddiqui AJ, Siddiqui AJ, et al. Fish-Based bioactives as potent nutraceuticals: exploring the therapeutic perspective of sustainable food from the sea. Marine Drugs. 2020;18(5):265. https://doi.org/10.3390/md18050265 FAO. The state of world fisheries and aquaculture 2024. Rome: FAO; 2024. 264 p. https://doi.org/10.4060/cd0683en FAO. The state of world fisheries and aquaculture 2024. Rome: FAO; 2024. 264 p. https://doi.org/10.4060/cd0683en Белова М. А., Фонякина В. С., Штер К. В., Никитин И. А., Новиченко О. В. и др. Аквакультура радужной форели: мировые тенденции, Российская практика и региональные перспективы развития. Вестник Астраханского государственного технического университета. Серия: Рыбное хозяйство. 2025. № 2. С. 141–150. https://doi.org/10.24143/2073-5529-2025-2-141-150 Belova MA, Fonyakina VS, Shter KV, Nikitin IA, Novichenko OV, et al. Rainbow trout aquaculture: global trends, Russian practice and regional development prospects. Vestnik of Astrakhan State Technical University. Series: Fishing industry. 2025;(2):141–150. (In Russ.) https://doi.org/10.24143/2073-5529-2025-2-141-150 Aas TS, Åsgård T, Ytrestøyl T. Chemical composition of whole body and fillet of slaughter sized Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) farmed in Norway in 2020. 2022;25:101252. https://doi.org/10.1016/j.aqrep.2022.101252 Aas TS, Åsgård T, Ytrestøyl T. Chemical composition of whole body and fillet of slaughter sized Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) farmed in Norway in 2020. 2022;25:101252. https://doi.org/10.1016/j.aqrep.2022.101252 Snyder H. Literature review as a research methodology: An overview and guidelines. Journal of Business Research. 2019;104:333–339. https://doi.org/10.1016/j.jbusres.2019.07.039 Snyder H. Literature review as a research methodology: An overview and guidelines. Journal of Business Research. 2019;104:333–339. https://doi.org/10.1016/j.jbusres.2019.07.039 Torraco RJ. Writing integrative reviews of the literature: Methods and purposes. International Journal of Adult Vocational Education and Technology. 2016;7(3):62–70. https://doi.org/10.4018/IJAVET.2016070106 Torraco RJ. Writing integrative reviews of the literature: Methods and purposes. International Journal of Adult Vocational Education and Technology. 2016;7(3):62–70. https://doi.org/10.4018/IJAVET.2016070106 FAO. Codex Alimentarius Commission. Procedural Manual 24th ed. Rome: FAO; 2015. 242 p. FAO. Codex Alimentarius Commission. Procedural Manual 24th ed. Rome: FAO; 2015. 242 p. Vilkova D, Kondratenko E, Chèné C, Karoui R. Effect of multiple freeze–thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques. European Food Research and Technology. 2022;248:95–107. https://doi.org/10.1007/s00217-021-03859-y Vilkova D, Kondratenko E, Chèné C, Karoui R. Effect of multiple freeze–thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques. European Food Research and Technology. 2022;248:95–107. https://doi.org/10.1007/s00217-021-03859-y Alizadeh E, Chapleau N, Lamballerie de M, Le-Bail A. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innovative Food Science & Emerging Technologies. 2007;8(4):493–499. https://doi.org/10.1016/j.ifset.2006.12.003 Alizadeh E, Chapleau N, Lamballerie de M, Le-Bail A. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innovative Food Science & Emerging Technologies. 2007;8(4):493–499. https://doi.org/10.1016/j.ifset.2006.12.003 Chen YW, Cai WQ, Shi YG, Dong XP, Bai F, et al. Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C. Food Control. 2020;109:106865. https://doi.org/10.1016/j.foodcont.2019.106865 Chen YW, Cai WQ, Shi YG, Dong XP, Bai F, et al. Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C. Food Control. 2020;109:106865. https://doi.org/10.1016/j.foodcont.2019.106865 Dolganova NV, Pershina EV, Khasanova ZK. Microbiology of fish and fish products. St. Petersburg: Lan; 2012. 288 p. [Долганова Н. В., Першина Е. В., Хасанова З. К. Микробиология рыбы и рыбных продуктов. СПб.: Лань, 2012. 288 с. (In Russ.)] Dolganova NV, Pershina EV, Khasanova ZK. Microbiology of fish and fish products. St. Petersburg: Lan; 2012. 288 p. Сытова М. В. Методические подходы к оценке качества пищевой рыбной продукции с использованием сенсорного анализа: научный обзор. Труды ВНИРО. 2023. Т. 191. С. 124–141. https://doi.org/10.36038/2307-3497-2023-191-124-141 Sytova MV. Methodological approaches to assessing the quality of food fish products using sensory analysis: A scientific review. Proceedings of VNIRO. 2023;191:124–141. (In Russ.) https://doi.org/10.36038/2307-3497-2023-191-124-141 Azizi M, Jahanbin K, Shariatifar N. Evaluation of whey protein coating containing nanoliposome dill (Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish. Food Chemistry: X. 2024;21:101110. https://doi.org/10.1016/j.fochx.2023.101110 Azizi M, Jahanbin K, Shariatifar N. Evaluation of whey protein coating containing nanoliposome dill (Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish. Food Chemistry: X. 2024;21:101110. https://doi.org/10.1016/j.fochx.2023.101110 Mehdizadeh T, Tajik H, Poushi MK. Effects of a chitosan edible coating containing pomegranate peel extract, nisin, and citric acid on the microbiological, chemical, and sensory characteristics of vacuum-packed rainbow trout fillets. Applied Food Research. 2025;5(2):101308. https://doi.org/10.1016/j.afres.2025.101308 Mehdizadeh T, Tajik H, Poushi MK. Effects of a chitosan edible coating containing pomegranate peel extract, nisin, and citric acid on the microbiological, chemical, and sensory characteristics of vacuum-packed rainbow trout fillets. Applied Food Research. 2025;5(2):101308. https://doi.org/10.1016/j.afres.2025.101308 Anbi AA, Razavilar V, Naghadehi MN, Osalou YIA. The effects of Lactococcus lactis subsp. lactis and its supernatant on some bacteriological and sensory values in rainbow trout (Onchorhynchus mykiss) fillets. Microbiology Research. 2018;9(1):7431. https://doi.org/10.4081/mr.2018.7431 Anbi AA, Razavilar V, Naghadehi MN, Osalou YIA. The effects of Lactococcus lactis subsp. lactis and its supernatant on some bacteriological and sensory values in rainbow trout (Onchorhynchus mykiss) fillets. Microbiology Research. 2018;9(1):7431. https://doi.org/10.4081/mr.2018.7431 Amaral RA, Pinto CA, Lima V, Tavares J, Martins AP, et al. Chemical-based methodologies to extend the shelf life of fresh fish – a review. Foods. 2021;10(10):2300. https://doi.org/10.3390/foods10102300 Amaral RA, Pinto CA, Lima V, Tavares J, Martins AP, et al. Chemical-based methodologies to extend the shelf life of fresh fish – a review. Foods. 2021;10(10):2300. https://doi.org/10.3390/foods10102300 Hong H, Luo Y, Zhou Z, Shen H. Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °C. Food Chemistry. 2012;133(1):102–107. https://doi.org/10.1016/j.foodchem.2012.01.002 Hong H, Luo Y, Zhou Z, Shen H. Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °C. Food Chemistry. 2012;133(1):102–107. https://doi.org/10.1016/j.foodchem.2012.01.002 Cheng J-H, Dai Q, Sun D-W, Zeng X-A, Liu D, et al. Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection. Trends in Food Science & Technology. 2013;34(1):18–31. https://doi.org/10.1016/j.tifs.2013.08.005 Cheng J-H, Dai Q, Sun D-W, Zeng X-A, Liu D, et al. Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection. Trends in Food Science & Technology. 2013;34(1):18–31. https://doi.org/10.1016/j.tifs.2013.08.005 Hassoun A, Karoui R. Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations. Critical Reviews in Food Science and Nutrition. 2017;57(9):1976–1998. https://doi.org/10.1080/10408398.2015.1047926 Hassoun A, Karoui R. Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations. Critical Reviews in Food Science and Nutrition. 2017;57(9):1976–1998. https://doi.org/10.1080/10408398.2015.1047926 Venugopal V, Shahidi F. Structure and composition of fish muscle. Food Reviews International. 1996;12(2):175–197. https://doi.org/10.1080/87559129609541074 Venugopal V, Shahidi F. Structure and composition of fish muscle. Food Reviews International. 1996;12(2):175–197. https://doi.org/10.1080/87559129609541074 Gram L, Wedell-Neergaard C, Huss HH. The bacteriology of fresh and spoiling Lake Victorian Nile perch (Lates niloticus). International Journal of Food Microbiology.1990;10(3–4):303–316. https://doi.org/10.1016/0168-1605(90)90077-I Gram L, Wedell-Neergaard C, Huss HH. The bacteriology of fresh and spoiling Lake Victorian Nile perch (Lates niloticus). International Journal of Food Microbiology.1990;10(3–4):303–316. https://doi.org/10.1016/0168-1605(90)90077-I Rezaei M, Hosseini SF. Quality assessment of farmed rainbow trout (Oncorhynchus mykiss) during chilled storage. Journal of Food Science. 2008;73(6):H93–H96. https://doi.org/10.1111/j.1750-3841.2008.00792.x Rezaei M, Hosseini SF. Quality assessment of farmed rainbow trout (Oncorhynchus mykiss) during chilled storage. Journal of Food Science. 2008;73(6):H93–H96. https://doi.org/10.1111/j.1750-3841.2008.00792.x Rostamzad H, Shabanpour B, Kashaninejad M, Shabani A. Antioxidative activity of citric and ascorbic acids and their preventive effect on lipid oxidation in frozen Persian sturgeon fillets. Latin American Applied Research. 2011;41(2):135–140. Rostamzad H, Shabanpour B, Kashaninejad M, Shabani A. Antioxidative activity of citric and ascorbic acids and their preventive effect on lipid oxidation in frozen Persian sturgeon fillets. Latin American Applied Research. 2011;41(2):135–140. Kołakowska A, Zienkowicz L, Domiszewski Z, Bienkiewicz G. Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice. Acta Ichthyologica et Piscatoria. 2006;36(1):39–47. https://doi.org/10.3750/AIP2006.36.1.06 Kołakowska A, Zienkowicz L, Domiszewski Z, Bienkiewicz G. Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice. Acta Ichthyologica et Piscatoria. 2006;36(1):39–47. https://doi.org/10.3750/AIP2006.36.1.06 Kykkidou S, Giatrakou V, Papavergou A, Kontominas MG, Savvaidis IN. Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C. Food Chemistry. 2009;115(1):169–175. https://doi.org/10.1016/j.foodchem.2008.11.083 Kykkidou S, Giatrakou V, Papavergou A, Kontominas MG, Savvaidis IN. Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C. Food Chemistry. 2009;115(1):169–175. https://doi.org/10.1016/j.foodchem.2008.11.083 Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology. 2009;26(5):475–482. https://doi.org/10.1016/j.fm.2009.02.008 Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology. 2009;26(5):475–482. https://doi.org/10.1016/j.fm.2009.02.008 Li X, Li J, Zhu J, Wang Y, Fu L, et al. Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0°C. Food Chemistry. 2011;126(3):896–901. https://doi.org/10.1016/j.foodchem.2010.11.071 Li X, Li J, Zhu J, Wang Y, Fu L, et al. Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0°C. Food Chemistry. 2011;126(3):896–901. https://doi.org/10.1016/j.foodchem.2010.11.071 Cheng Y-T, Huang P-H, Lu W-C, Chu S-C, Wang P-M, et al. Creating added-value filet product from rainbow trout (Oncorhynchus mykiss) by salting and smoking method: physicochemical and textural attributes. Frontiers in Sustainable Food Systems. 2023;7:1153862. https://doi.org/10.3389/fsufs.2023.1153862 Cheng Y-T, Huang P-H, Lu W-C, Chu S-C, Wang P-M, et al. Creating added-value filet product from rainbow trout (Oncorhynchus mykiss) by salting and smoking method: physicochemical and textural attributes. Frontiers in Sustainable Food Systems. 2023;7:1153862. https://doi.org/10.3389/fsufs.2023.1153862 Saito T, Arai KI, Matsuyoshi M. A new method for estimating the freshness of fish. Nippon Suisan Gakkaishi. 1959;24(9):749–750. https://doi.org/10.2331/suisan.24.749 Saito T, Arai KI, Matsuyoshi M. A new method for estimating the freshness of fish. Nippon Suisan Gakkaishi. 1959;24(9):749–750. https://doi.org/10.2331/suisan.24.749 Бубырь И. В. Сырье и материалы рыбной промышленности. Пинск: ПолесГУ, 2020. 237 с. https://rep.polessu.by/handle/123456789/17763 Bubyr IV. Raw materials and materials of the fishing industry. Pinsk: PolesSU; 2020. 237 p. (In Russ.) https://rep.polessu.by/handle/123456789/17763 Vilkova D, Chèné C, Kondratenko E, Karoui R. A comprehensive review on the assessment of the quality and authenticity of the sturgeon species by different analytical techniques. Food Control. 2022;133:108648. https://doi.org/10.1016/j.foodcont.2021.108648 Vilkova D, Chèné C, Kondratenko E, Karoui R. A comprehensive review on the assessment of the quality and authenticity of the sturgeon species by different analytical techniques. Food Control. 2022;133:108648. https://doi.org/10.1016/j.foodcont.2021.108648 Cheng Y-T, Huang P-H, Lu W-C, Chu S-C, Wang P-M, et al. Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures. Frontiers in Sustainable Food Systems. 2023;7:1158953. https://doi.org/10.3389/fsufs.2023.1158953 Cheng Y-T, Huang P-H, Lu W-C, Chu S-C, Wang P-M, et al. Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures. Frontiers in Sustainable Food Systems. 2023;7:1158953. https://doi.org/10.3389/fsufs.2023.1158953 Chan SS, Roth B, Jessen F, Jakobsen AN, Lerfall J. Water holding properties of Atlantic salmon. Comprehensive Reviews in Food Science and Food Safety. 2022;21(1):477–498. https://doi.org/10.1111/1541-4337.12871 Chan SS, Roth B, Jessen F, Jakobsen AN, Lerfall J. Water holding properties of Atlantic salmon. Comprehensive Reviews in Food Science and Food Safety. 2022;21(1):477–498. https://doi.org/10.1111/1541-4337.12871 Shen S, Jiang Y, Liu X, Luo Y, Gao L. Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage. Journal of Food Science and Technology. 2015;52(8):5204–5211. https://doi.org/10.1111/1541-4337.12871 Shen S, Jiang Y, Liu X, Luo Y, Gao L. Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage. Journal of Food Science and Technology. 2015;52(8):5204–5211. https://doi.org/10.1111/1541-4337.12871 Adebisi OE. Effect of rigor state, when processed, on rainbow trout (Oncorhynchus mykiss) fillet quality. Graduate Theses, Dissertations, and Problem Reports. 2012;1–89. Adebisi OE. Effect of rigor state, when processed, on rainbow trout (Oncorhynchus mykiss) fillet quality. Graduate Theses, Dissertations, and Problem Reports. 2012;1–89. Hassoun A, Çoban ÖE. Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends in Food Science & Technology. 2017;68:26–36. https://doi.org/10.1016/j.tifs.2017.07.016 Hassoun A, Çoban ÖE. Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends in Food Science & Technology. 2017;68:26–36. https://doi.org/10.1016/j.tifs.2017.07.016 Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology. 2004;21(2):157–165. https://doi.org/10.1016/S0740-0020(03)00059-5 Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology. 2004;21(2):157–165. https://doi.org/10.1016/S0740-0020(03)00059-5 Acuff G, Izat AL, Finne G. Microbial flora of pond-reared tilapia (Tilapia aurea) held on ice. Journal of Food Protection. 1984;47(10):778–780. https://doi.org/10.4315/0362-028X-47.10.778 Acuff G, Izat AL, Finne G. Microbial flora of pond-reared tilapia (Tilapia aurea) held on ice. Journal of Food Protection. 1984;47(10):778–780. https://doi.org/10.4315/0362-028X-47.10.778 Gelman A, Glatman L, Drabkin V, Harpaz S. Effects of storage temperature and preservative treatment on shelf life of the pond-raised freshwater fish, silver perch (Bidyanus bidyanus. Journal of Food Protection. 2001;64(10);1584–1591. https://doi.org/10.4315/0362-028X-64.10.1584 Gelman A, Glatman L, Drabkin V, Harpaz S. Effects of storage temperature and preservative treatment on shelf life of the pond-raised freshwater fish, silver perch (Bidyanus bidyanus. Journal of Food Protection. 2001;64(10);1584–1591. https://doi.org/10.4315/0362-028X-64.10.1584 Roberts T, Schothorst van M, Sharpe A, BairdParker A, Bryan F, et al. The international commission on microbiological specification for foods (ICMSF). Food Control. 1996;7(2):99–101. Roberts T, Schothorst van M, Sharpe A, BairdParker A, Bryan F, et al. The international commission on microbiological specification for foods (ICMSF). Food Control. 1996;7(2):99–101. Близнюк У. А., Борщеговская П. Ю., Ипатова В. С., Леонтьев В. А., Студеникин Ф. Р. и др. Радиационная обработка охлажденной форели низкоэнергетичными электронами: материалы Междунар. молодежной конф. «Современные проблемы радиобиологии, радиоэкологии и агроэкологии». Обнинск, 2019. С. 254–257. https://elibrary.ru/FXOEPH Bliznyuk UA, Borchegovskaya PU, Ipatova VS, Leontyev VA, Studenikin FR, et al. Low-energy accelerated electron treatment on chilled trout. Federal State Budgetary Scientific Institution: Proceedings Intern. Sci. Conf. Modern Problems of Radiobiology, Radioecology and Agroecology. Obninsk, 2019;254–257. (In Russ.) https://elibrary.ru/FXOEPH Diachkova AV, Tikhonova NV. Preservation of freshness and shelf life extension of perishable products (meat and fish) in vacuum packaging by experimental hydrostat. Food Industry. 2019;4(3):22–33. https://doi.org/10.29141/2500-1922-2019-4-3-3 Diachkova AV, Tikhonova NV. Preservation of freshness and shelf life extension of perishable products (meat and fish) in vacuum packaging by experimental hydrostat. Food Industry. 2019;4(3):22–33. https://doi.org/10.29141/2500-1922-2019-4-3-3 Альшевская М. Н. Научные основы технологических процессов. Калининград: ФГБОУ ВО «КГТУ», 2022. 276 с. Alshevskaya MN. Scientific Foundations of Technological Processes. Kaliningrad: KSTU Federal State Budgetary Educational Institution; 2022. 267 p. (In Russ.) Rezaei M, Montazeri N, Langrudi HE, Mokhayer B, Parviz M, et al. The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice. Food Chemistry. 2007;103(1):150–154. https://doi.org/10.1016/j.foodchem.2006.05.066 Rezaei M, Montazeri N, Langrudi HE, Mokhayer B, Parviz M, et al. The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice. Food Chemistry. 2007;103(1):150–154. https://doi.org/10.1016/j.foodchem.2006.05.066 Ucak İ, Khalily R, Abuibaid A, Ogunkalu O. Maintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage. Progress in Nutrition. 2018;20(4):672–678. https://doi.org/10.23751/pn.v20i4.7690 Ucak İ, Khalily R, Abuibaid A, Ogunkalu O. Maintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage. Progress in Nutrition. 2018;20(4):672–678. https://doi.org/10.23751/pn.v20i4.7690 Lyhs U, Lahtinen J, Fredriksson-Ahomaa M, Hyytiä-Trees E, Elfing K, et al. Microbiological quality and shelf-life of vacuum-packaged ‘gravad’ rainbow trout stored at 3 and 8°C. International Journal of Food Microbiology. 2001;70(3):221–230. https://doi.org/10.1016/S0168-1605(01)00548-7 Lyhs U, Lahtinen J, Fredriksson-Ahomaa M, Hyytiä-Trees E, Elfing K, et al. Microbiological quality and shelf-life of vacuum-packaged ‘gravad’ rainbow trout stored at 3 and 8°C. International Journal of Food Microbiology. 2001;70(3):221–230. https://doi.org/10.1016/S0168-1605(01)00548-7 Kumar Y, Karne SC. Spectral analysis: A rapid tool for species detection in meat products. Trends in Food Science & Technology. 2017;62:59–67. https://doi.org/10.1016/j.tifs.2017.02.008 Kumar Y, Karne SC. Spectral analysis: A rapid tool for species detection in meat products. Trends in Food Science & Technology. 2017;62:59–67. https://doi.org/10.1016/j.tifs.2017.02.008 Vilkova D, Sangaré M, Egorov M, Karoui R. Mid-infrared spectroscopy enabled rapid differentiation between fresh and frozen–thawed Sevruga (Acipenser stellatus) samples presenting different raw quality. European Food Research and Technology. 2023;249(9):2299–2310. https://doi.org/10.1007/s00217-023-04290-1 Vilkova D, Sangaré M, Egorov M, Karoui R. Mid-infrared spectroscopy enabled rapid differentiation between fresh and frozen–thawed Sevruga (Acipenser stellatus) samples presenting different raw quality. European Food Research and Technology. 2023;249(9):2299–2310. https://doi.org/10.1007/s00217-023-04290-1 Saraiva C, Vasconcelos H, Almeida de JMM. A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres. International Journal of Food Microbiology. 2017;241:331–339. https://doi.org/10.1016/j.ijfoodmicro.2016.10.03850 Saraiva C, Vasconcelos H, Almeida de JMM. A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon (Salmo salar) stored under modified atmospheres. International Journal of Food Microbiology. 2017;241:331–339. https://doi.org/10.1016/j.ijfoodmicro.2016.10.03850 Haris PI, Severcan F. FTIR spectroscopic characterization of protein structure in aqueous and non-aqueous media. Journal of Molecular Catalysis B: Enzymatic. 1999;7(1–4):207–221. https://doi.org/10.1016/S1381-1177(99)00030-2 Haris PI, Severcan F. FTIR spectroscopic characterization of protein structure in aqueous and non-aqueous media. Journal of Molecular Catalysis B: Enzymatic. 1999;7(1–4):207–221. https://doi.org/10.1016/S1381-1177(99)00030-2 Fengou LC, Lianou A, Tsakanikas P, Gkana EN, Panagou EZ, et al. Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream. Food Microbiology. 2019;79:27–34. https://doi.org/10.1016/j.fm.2018.10.020 Fengou LC, Lianou A, Tsakanikas P, Gkana EN, Panagou EZ, et al. Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream. Food Microbiology. 2019;79:27–34. https://doi.org/10.1016/j.fm.2018.10.020 Karoui R. Spectroscopic technique: Mid-Infrared (MIR) and Fourier Transform Mid-Infrared (FT-MIR) Spectroscopies. In: Sun DW, editor. Modern techniques for food authentication. 2nd ed. New York: Academic Press; 2018. p. 23–78. https://doi.org/10.1016/B978-0-12-814264-6.00002-5 Karoui R. Spectroscopic technique: Mid-Infrared (MIR) and Fourier Transform Mid-Infrared (FT-MIR) Spectroscopies. In: Sun DW, editor. Modern techniques for food authentication. 2nd ed. New York: Academic Press; 2018. p. 23–78. https://doi.org/10.1016/B978-0-12-814264-6.00002-5 Вилкова Д. Д., Новиченко О. В., Белова М. А., Кутузов М. Н., Никитин И. А. Инфракрасная спектроскопия как метод экспресс-оценки сроков хранения и свежести охлажденной радужной форели. Хранение и переработка сельхозсырья. 2024. № 1. С. 85–94. https://doi.org/10.36107/spfp.2024.1.558 Vilkova D, Novichenko O, Belova M, Kutuzov M, Nikitin I. Infrared spectroscopy as a rapid method the assessment of the shelf-life and freshness of refrigerated rainbow trout. Storage and Processing of Farm Products. 2024;32(1):85–94. (In Russ.) https://doi.org/10.36107/spfp.2024.1.558 Boughattas F, Vilkova D, Kondratenko E, Karoui R. Targeted and untargeted techniques coupled with chemometric tools for the evaluation of sturgeon (Acipenser gueldenstaedtii) freshness during storage at 4 °C. Food Chemistry. 2020;312:126000. https://doi.org/10.1016/j.foodchem.2019.126000 Boughattas F, Vilkova D, Kondratenko E, Karoui R. Targeted and untargeted techniques coupled with chemometric tools for the evaluation of sturgeon (Acipenser gueldenstaedtii) freshness during storage at 4 °C. Food Chemistry. 2020;312:126000. https://doi.org/10.1016/j.foodchem.2019.126000 Downey G. Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infra-red spectroscopy. Food Chemistry. 1996;55(3):305–311. https://doi.org/10.1016/0308-8146(95)00118-2 Downey G. Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infra-red spectroscopy. Food Chemistry. 1996;55(3):305–311. https://doi.org/10.1016/0308-8146(95)00118-2 Khodabux K, L'Omelette MSS, Jhaumeer-Laulloo S, Ramasami P, Rondeau P. Chemical and near-infrared determination of moisture, fat and protein in tuna fishes. Food Chemistry. 2007;102(3):669–675. https://doi.org/10.1016/j.foodchem.2006.05.057 Khodabux K, L'Omelette MSS, Jhaumeer-Laulloo S, Ramasami P, Rondeau P. Chemical and near-infrared determination of moisture, fat and protein in tuna fishes. Food Chemistry. 2007;102(3):669–675. https://doi.org/10.1016/j.foodchem.2006.05.057 McClure WF, Stanfield DL. Near‐infrared spectroscopy of biomaterials. In: Chalmers JM, Griffiths PR, editors. Handbook of Vibrational Spectroscopy. Chichester: John Wiley & Sons, Ltd; 2006. https://doi.org/10.1002/0470027320.s0107 McClure WF, Stanfield DL. Near‐infrared spectroscopy of biomaterials. In: Chalmers JM, Griffiths PR, editors. Handbook of Vibrational Spectroscopy. Chichester: John Wiley & Sons, Ltd; 2006. https://doi.org/10.1002/0470027320.s0107 Lin M, Mousavi M, Al-Holy M, Cavinato AG, Rasco BA. Rapid near infrared spectroscopic method for the detection of spoilage in rainbow trout (Oncorhynchus mykiss) fillet. Journal of Food Science. 2006;71(1):S18–S23. https://doi.org/10.1111/j.1365-2621.2006.tb12400.x Lin M, Mousavi M, Al-Holy M, Cavinato AG, Rasco BA. Rapid near infrared spectroscopic method for the detection of spoilage in rainbow trout (Oncorhynchus mykiss) fillet. Journal of Food Science. 2006;71(1):S18–S23. https://doi.org/10.1111/j.1365-2621.2006.tb12400.x Xu K, Yi Y, Deng J, Wang Y, Zhao B, et al. Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS. RSC Advances. 2022;12(19):11591–11603. https://doi.org/10.1039/d2ra00038e Xu K, Yi Y, Deng J, Wang Y, Zhao B, et al. Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS. RSC Advances. 2022;12(19):11591–11603. https://doi.org/10.1039/d2ra00038e Ghidini S, Varrà MO, Zanardi E. Approaching authenticity issues in fish and seafood products by qualitative spectroscopy and chemometrics. Molecules. 2019;24(9):1812. https://doi.org/10.3390/molecules24091812 Ghidini S, Varrà MO, Zanardi E. Approaching authenticity issues in fish and seafood products by qualitative spectroscopy and chemometrics. Molecules. 2019;24(9):1812. https://doi.org/10.3390/molecules24091812 O'Brien N, Hulse CA, Pfeifer F, Siesler HW. Near infrared spectroscopic authentication of seafood. Journal of Near Infrared Spectroscopy. 2013;21(4):299–305. https://doi.org/10.1255/jnirs.1063 O'Brien N, Hulse CA, Pfeifer F, Siesler HW. Near infrared spectroscopic authentication of seafood. Journal of Near Infrared Spectroscopy. 2013;21(4):299–305. https://doi.org/10.1255/jnirs.1063 Qu JH, Liu D, Cheng JH, Sun DW, Ma J, et al. Applications of near-infrared spectroscopy in food safety evaluation and control: A review of recent research advances. Critical Reviews in Food Science and Nutrition. 2015;55(13):1939–1954. https://doi.org/10.1080/10408398.2013.871693 Qu JH, Liu D, Cheng JH, Sun DW, Ma J, et al. Applications of near-infrared spectroscopy in food safety evaluation and control: A review of recent research advances. Critical Reviews in Food Science and Nutrition. 2015;55(13):1939–1954. https://doi.org/10.1080/10408398.2013.871693 Pochanagone S, Rittiron R. Preliminary study on the determination of ppm-level concentration of histamine in tuna fish using a dry extract system for infrared coupled with near-infrared spectroscopy. ACS Omega. 2019;4(21):19164–19171. https://doi.org/10.1021/acsomega.9b02438 Pochanagone S, Rittiron R. Preliminary study on the determination of ppm-level concentration of histamine in tuna fish using a dry extract system for infrared coupled with near-infrared spectroscopy. ACS Omega. 2019;4(21):19164–19171. https://doi.org/10.1021/acsomega.9b02438 Agyekum AA, Kutsanedzie FYH, Mintah BK, Annavaram V, Zareef M, et al. Rapid and nondestructive quantification of trimethylamine by FT-NIR coupled with chemometric techniques. Food Analytical Methods. 2019;12(9):2035–2044. https://doi.org/10.1007/s12161-019-01537-0 Agyekum AA, Kutsanedzie FYH, Mintah BK, Annavaram V, Zareef M, et al. Rapid and nondestructive quantification of trimethylamine by FT-NIR coupled with chemometric techniques. Food Analytical Methods. 2019;12(9):2035–2044. https://doi.org/10.1007/s12161-019-01537-0 Ding R, Huang X, Han F, Dai H, Teye E, et al. Rapid and nondestructive evaluation of fish freshness by near infrared reflectance spectroscopy combined with chemometrics analysis. Analytical Methods. 2014;6(24):9675–9683. https://doi.org/10.1039/C4AY01839G Ding R, Huang X, Han F, Dai H, Teye E, et al. Rapid and nondestructive evaluation of fish freshness by near infrared reflectance spectroscopy combined with chemometrics analysis. Analytical Methods. 2014;6(24):9675–9683. https://doi.org/10.1039/C4AY01839G Karlsdottir MG, Arason S, Kristinsson HG, Sveinsdottir K. The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles. Food Chemistry. 2014;159:420–427. https://doi.org/10.1016/j.foodchem.2014.03.050 Karlsdottir MG, Arason S, Kristinsson HG, Sveinsdottir K. The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles. Food Chemistry. 2014;159:420–427. https://doi.org/10.1016/j.foodchem.2014.03.050 Tito NB, Rodemann T, Powell SM. Use of near infrared spectroscopy to predict microbial numbers on Atlantic salmon. Food Microbiology. 2012;32(2):431–436. https://doi.org/10.1016/j.fm.2012.07.009 Tito NB, Rodemann T, Powell SM. Use of near infrared spectroscopy to predict microbial numbers on Atlantic salmon. Food Microbiology. 2012;32(2):431–436. https://doi.org/10.1016/j.fm.2012.07.009 Duan C, Chen C, Khan MN, Liu Y, Zhang R, Lin H, et al. Non-destructive determination of the total bacteria in flounder fillet by portable near infrared spectrometer. Food Control. 2014;42:18–22. https://doi.org/10.1016/j.foodcont.2014.01.023 Duan C, Chen C, Khan MN, Liu Y, Zhang R, Lin H, et al. Non-destructive determination of the total bacteria in flounder fillet by portable near infrared spectrometer. Food Control. 2014;42:18–22. https://doi.org/10.1016/j.foodcont.2014.01.023 Kobayashi Y, Mayer SG, Park JW. FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions. Food Chemistry. 2017;226:156–164. https://doi.org/10.1016/j.foodchem.2017.01.068 Kobayashi Y, Mayer SG, Park JW. FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions. Food Chemistry. 2017;226:156–164. https://doi.org/10.1016/j.foodchem.2017.01.068 Kunyaboon S, Thumanu K, Park JW, Khongla C, Yongsawatdigul J. Evaluation of lipid oxidation, volatile compounds and vibrational spectroscopy of silver carp (Hypophthalmichthys molitrix) during ice storage as related to the quality of its washed mince. Foods. 2021;10(3):495. https://doi.org/10.3390/foods10030495 Kunyaboon S, Thumanu K, Park JW, Khongla C, Yongsawatdigul J. Evaluation of lipid oxidation, volatile compounds and vibrational spectroscopy of silver carp (Hypophthalmichthys molitrix) during ice storage as related to the quality of its washed mince. Foods. 2021;10(3):495. https://doi.org/10.3390/foods10030495 Movasaghi Z, Rehman S, Rehman IU. Raman Spectroscopy of Biological Tissues. Applied Spectroscopy Reviews. 2007;42(5):493–541. https://doi.org/10.1080/05704920701551530 Movasaghi Z, Rehman S, Rehman IU. Raman Spectroscopy of Biological Tissues. Applied Spectroscopy Reviews. 2007;42(5):493–541. https://doi.org/10.1080/05704920701551530 Landry JD, Torley PJ, Blanch EW. Detection of biomarkers relating to quality and differentiation of some commercially significant whole fish using spatially off-set raman spectroscopy. Molecules. 2020;25(17):3776. https://doi.org/10.3390/molecules25173776 Landry JD, Torley PJ, Blanch EW. Detection of biomarkers relating to quality and differentiation of some commercially significant whole fish using spatially off-set raman spectroscopy. Molecules. 2020;25(17):3776. https://doi.org/10.3390/molecules25173776 Вилкова Д. Д., Белова М. А., Кутузов М. Н., Новиченко О.В., Штер К. В., и др. Потенциал рамановской спектроскопии как метода экспресс-оценки срока хранения и свежести филе охлажденной радужной форели. Хранение и переработка сельхозсырья. 2025. Т. 33. № 1. С. 161–171. https://doi.org/10.36107/spfp.2025.1.627 Vilkova DD, Belova MA, Kutuzov MN, Novichenko OV, Shter KV, et al. The potential of raman spectroscopy as a rapid method for monitoring shelf life and freshness of refrigerated rainbow trout fillet. Storage and Processing of Farm Products. 2025;33(1):161–171. (In Russ.) https://doi.org/10.36107/spfp.2025.1.627 Prado E, Eklouh-Molinier C, Enez F, Causeur D, Blay C, et al. Prediction of fatty acids composition in the rainbow trout Oncorhynchus mykiss by using Raman micro-spectroscopy. Analytica Chimica Acta. 2022;1191:339212. https://doi.org/10.1016/j.aca.2021.339212 Prado E, Eklouh-Molinier C, Enez F, Causeur D, Blay C, et al. Prediction of fatty acids composition in the rainbow trout Oncorhynchus mykiss by using Raman micro-spectroscopy. Analytica Chimica Acta. 2022;1191:339212. https://doi.org/10.1016/j.aca.2021.339212 Hassan AHA, Zeinhom MMA, Shaban M, Korany AM, Gamal A, et al. Rapid and sensitive in situ detection of heavy metals in fish using enhanced Raman spectroscopy. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2024;313:124082. https://doi.org/10.1016/j.saa.2024.124082 Hassan AHA, Zeinhom MMA, Shaban M, Korany AM, Gamal A, et al. Rapid and sensitive in situ detection of heavy metals in fish using enhanced Raman spectroscopy. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2024;313:124082. https://doi.org/10.1016/j.saa.2024.124082 Chen Z, Wu T, Xiang C, Xu X, Tian X. Rapid identification of rainbow trout adulteration in Atlantic salmon by raman spectroscopy combined with machine learning. Molecules. 2019;24(15):2851. https://doi.org/10.3390/molecules24152851 Chen Z, Wu T, Xiang C, Xu X, Tian X. Rapid identification of rainbow trout adulteration in Atlantic salmon by raman spectroscopy combined with machine learning. Molecules. 2019;24(15):2851. https://doi.org/10.3390/molecules24152851 Witkowska E, Korsak D, Kowalska A, Księżopolska-Gocalska M, Niedziółka-Jönsson J, et al. Surface-enhanced Raman spectroscopy introduced into the International Standard Organization (ISO) regulations as an alternative method for detection and identification of pathogens in the food industry. Analytical and Bioanalytical Chemistry. 2017;409(6):1555–1567. https://doi.org/10.1007/s00216-016-0090-z Witkowska E, Korsak D, Kowalska A, Księżopolska-Gocalska M, Niedziółka-Jönsson J, et al. Surface-enhanced Raman spectroscopy introduced into the International Standard Organization (ISO) regulations as an alternative method for detection and identification of pathogens in the food industry. Analytical and Bioanalytical Chemistry. 2017;409(6):1555–1567. https://doi.org/10.1007/s00216-016-0090-z Assaf A, Cordella CBY, Thouand G. Raman spectroscopy applied to the horizontal methods ISO 6579:2002 to identify Salmonella spp. in the food industry. Analytical and Bioanalytical Chemistry. 2014;406(20):4899–4910. https://doi.org/10.1007/s00216-014-7909-2 Assaf A, Cordella CBY, Thouand G. Raman spectroscopy applied to the horizontal methods ISO 6579:2002 to identify Salmonella spp. in the food industry. Analytical and Bioanalytical Chemistry. 2014;406(20):4899–4910. https://doi.org/10.1007/s00216-014-7909-2 Su WH, Sun DW. Multispectral imaging for plant food quality analysis and visualization. Comprehensive Reviews in Food Science and Food Safety. 2018;17(1):220–239. https://doi.org/10.1111/1541-4337.12317 Su WH, Sun DW. Multispectral imaging for plant food quality analysis and visualization. Comprehensive Reviews in Food Science and Food Safety. 2018;17(1):220–239. https://doi.org/10.1111/1541-4337.12317 Roberts J, Power A, Chapman J, Chandra S, Cozzolino D. A short update on the advantages, applications and limitations of hyperspectral and chemical imaging in food authentication. Applied Sciences. 2018;8(4):505. https://doi.org/10.3390/app8040505 Roberts J, Power A, Chapman J, Chandra S, Cozzolino D. A short update on the advantages, applications and limitations of hyperspectral and chemical imaging in food authentication. Applied Sciences. 2018;8(4):505. https://doi.org/10.3390/app8040505 Khoshnoudi-Nia S, Moosavi-Nasab M. Prediction of various freshness indicators in fish fillets by one multispectral imaging system. Scientific Reports. 2019;9:14704. https://doi.org/10.1038/s41598-019-51264-z Khoshnoudi-Nia S, Moosavi-Nasab M. Prediction of various freshness indicators in fish fillets by one multispectral imaging system. Scientific Reports. 2019;9:14704. https://doi.org/10.1038/s41598-019-51264-z Xu J-L, Riccioli C, Sun D-W. Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet. Journal of Food Engineering. 2016;169:259–271. https://doi.org/10.1016/j.jfoodeng.2015.08.015 Xu J-L, Riccioli C, Sun D-W. Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet. Journal of Food Engineering. 2016;169:259–271. https://doi.org/10.1016/j.jfoodeng.2015.08.015 Cheng J-H, Sun D-W, Qu J-H, Pu H-B, Zhang X-C, et al. Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet. Journal of Food Engineering. 2016;182:9–17. https://doi.org/10.1016/j.jfoodeng.2016.02.004 Cheng J-H, Sun D-W, Qu J-H, Pu H-B, Zhang X-C, et al. Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet. Journal of Food Engineering. 2016;182:9–17. https://doi.org/10.1016/j.jfoodeng.2016.02.004 Moosavi-Nasab M, Khoshnoudi-Nia S, Azimifar Z, Kamyab S. Evaluation of the total volatile basic nitrogen (TVB-N) content in fish fillets using hyperspectral imaging coupled with deep learning neural network and meta-analysis. Scientific Reports. 2021;11:5094. https://doi.org/10.1038/s41598-021-84659-y Moosavi-Nasab M, Khoshnoudi-Nia S, Azimifar Z, Kamyab S. Evaluation of the total volatile basic nitrogen (TVB-N) content in fish fillets using hyperspectral imaging coupled with deep learning neural network and meta-analysis. Scientific Reports. 2021;11:5094. https://doi.org/10.1038/s41598-021-84659-y Shi C, Qian J, Zhu W, Liu H, Han S, et al. Nondestructive determination of freshness indicators for tilapia fillets stored at various temperatures by hyperspectral imaging coupled with RBF neural networks. Food Chemistry. 2019;275:497–503. https://doi.org/10.1016/j.foodchem.2018.09.092 Shi C, Qian J, Zhu W, Liu H, Han S, et al. Nondestructive determination of freshness indicators for tilapia fillets stored at various temperatures by hyperspectral imaging coupled with RBF neural networks. Food Chemistry. 2019;275:497–503. https://doi.org/10.1016/j.foodchem.2018.09.092 Temiz HT, Ulaş B. A review of recent studies employing hyperspectral imaging for the determination of food adulteration. Photochem. 2021;1(2):125–146. https://doi.org/10.3390/photochem1020008 Temiz HT, Ulaş B. A review of recent studies employing hyperspectral imaging for the determination of food adulteration. Photochem. 2021;1(2):125–146. https://doi.org/10.3390/photochem1020008 Khoshnoudi-Nia S, Moosavi-Nasab M. Comparison of various chemometric analysis for rapid prediction of thiobarbituric acid reactive substances in rainbow trout fillets by hyperspectral imaging technique. Food Science & Nutrition. 2019;7(5):1875–1883. https://doi.org/10.1002/fsn3.1043 Khoshnoudi-Nia S, Moosavi-Nasab M. Comparison of various chemometric analysis for rapid prediction of thiobarbituric acid reactive substances in rainbow trout fillets by hyperspectral imaging technique. Food Science & Nutrition. 2019;7(5):1875–1883. https://doi.org/10.1002/fsn3.1043 Shan J, Wang X, Russel M, Zhao J, Zhang Y. Comparisons of fish morphology for fresh and frozen-thawed crucian carp quality assessment by hyperspectral imaging technology. Food Analytical Methods. 2018;11(6):1701–1710. https://doi.org/10.1007/s12161-018-1158-5 Shan J, Wang X, Russel M, Zhao J, Zhang Y. Comparisons of fish morphology for fresh and frozen-thawed crucian carp quality assessment by hyperspectral imaging technology. Food Analytical Methods. 2018;11(6):1701–1710. https://doi.org/10.1007/s12161-018-1158-5 Washburn KE, Stormo SK, Skjelvareid MH, Heia K. Non-invasive assessment of packaged cod freeze-thaw history by hyperspectral imaging. Journal of Food Engineering. 2017;205:64–73. https://doi.org/10.1016/j.jfoodeng.2017.02.025 Washburn KE, Stormo SK, Skjelvareid MH, Heia K. Non-invasive assessment of packaged cod freeze-thaw history by hyperspectral imaging. Journal of Food Engineering. 2017;205:64–73. https://doi.org/10.1016/j.jfoodeng.2017.02.025 Xu J, Riccioli C, Sun D-W. Comparison of hyperspectral imaging and computer vision for automatic differentiation of organically and conventionally farmed salmon. Journal of Food Engineering. 2017;196:170–182. https://doi.org/10.1016/j.jfoodeng.2016.10.021 Xu J, Riccioli C, Sun D-W. Comparison of hyperspectral imaging and computer vision for automatic differentiation of organically and conventionally farmed salmon. Journal of Food Engineering. 2017;196:170–182. https://doi.org/10.1016/j.jfoodeng.2016.10.021 Zhang H, Zhang S, Chen Y, Luo W, Huang Y, et al. Non-destructive determination of fat and moisture contents in Salmon (Salmo salar) fillets using near-infrared hyperspectral imaging coupled with spectral and textural features. Journal of Food Composition and Analysis. 2020;92:103567. https://doi.org/10.1016/j.jfca.2020.103567 Zhang H, Zhang S, Chen Y, Luo W, Huang Y, et al. Non-destructive determination of fat and moisture contents in Salmon (Salmo salar) fillets using near-infrared hyperspectral imaging coupled with spectral and textural features. Journal of Food Composition and Analysis. 2020;92:103567. https://doi.org/10.1016/j.jfca.2020.103567 Skjelvareid MH, Heia K, Olsen SH, Stormo SK. Detection of blood in fish muscle by constrained spectral unmixing of hyperspectral images. Journal of Food Engineering. 2017;212:252–261. https://doi.org/10.1016/j.jfoodeng.2017.05.029 Skjelvareid MH, Heia K, Olsen SH, Stormo SK. Detection of blood in fish muscle by constrained spectral unmixing of hyperspectral images. Journal of Food Engineering. 2017;212:252–261. https://doi.org/10.1016/j.jfoodeng.2017.05.029 Sivertsen A, Kimiya T, Heia K. Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy. Journal of Food Science. 2011;76(6):S356–S363. https://doi.org/10.1016/j.jfoodeng.2010.10.030 Sivertsen A, Kimiya T, Heia K. Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy. Journal of Food Science. 2011;76(6):S356–S363. https://doi.org/10.1016/j.jfoodeng.2010.10.030 Kimiya T, Sivertsen AH, Heia K. VIS/NIR spectroscopy for non-destructive freshness assessment of Atlantic salmon (Salmo salar L.) fillets. Journal of Food Engineering. 2013;116(3):758–764. https://doi.org/10.1016/j.jfoodeng.2013.01.008 Kimiya T, Sivertsen AH, Heia K. VIS/NIR spectroscopy for non-destructive freshness assessment of Atlantic salmon (Salmo salar L.) fillets. Journal of Food Engineering. 2013;116(3):758–764. https://doi.org/10.1016/j.jfoodeng.2013.01.008 Cheng J-H, Sun D-W, Zeng X-A, Pu H-B. Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging. Innovative Food Science & Emerging Technologies. 2014;21:179–187. https://doi.org/10.1016/j.ifset.2013.10.013 Cheng J-H, Sun D-W, Zeng X-A, Pu H-B. Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging. Innovative Food Science & Emerging Technologies. 2014;21:179–187. https://doi.org/10.1016/j.ifset.2013.10.013 Cheng J-H, Sun D-W, Wei Q. Enhancing Visible and Near-Infrared Hyperspectral Imaging Prediction of TVB-N Level for Fish Fillet Freshness Evaluation by Filtering Optimal Variables. Food Analytical Methods. 2017;10(6):1888–1898. https://doi.org/10.1007/s12161-016-0742-9 Cheng J-H, Sun D-W, Wei Q. Enhancing Visible and Near-Infrared Hyperspectral Imaging Prediction of TVB-N Level for Fish Fillet Freshness Evaluation by Filtering Optimal Variables. Food Analytical Methods. 2017;10(6):1888–1898. https://doi.org/10.1007/s12161-016-0742-9 Yu H-D, Qing L-W, Yan D-T, Xia G, Zhang C, et al. Hyperspectral imaging in combination with data fusion for rapid evaluation of tilapia fillet freshness. Food Chemistry. 2021;348:129129. https://doi.org/10.1016/j.foodchem.2021.129129 Yu H-D, Qing L-W, Yan D-T, Xia G, Zhang C, et al. Hyperspectral imaging in combination with data fusion for rapid evaluation of tilapia fillet freshness. Food Chemistry. 2021;348:129129. https://doi.org/10.1016/j.foodchem.2021.129129 Wang X-Y, Xie J, Chen X-J. Applications of non-invasive and novel methods of low-field nuclear magnetic resonance and magnetic resonance imaging in aquatic products. Frontiers in Nutrition. 2021;8:651804. https://doi.org/10.3389/fnut.2021.651804 Wang X-Y, Xie J, Chen X-J. Applications of non-invasive and novel methods of low-field nuclear magnetic resonance and magnetic resonance imaging in aquatic products. Frontiers in Nutrition. 2021;8:651804. https://doi.org/10.3389/fnut.2021.651804 Hatzakis E. Nuclear Magnetic Resonance (NMR) Spectroscopy in food science: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety. 2019;18:189–220. https://doi.org/10.1111/1541-4337.12408 Hatzakis E. Nuclear Magnetic Resonance (NMR) Spectroscopy in food science: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety. 2019;18:189–220. https://doi.org/10.1111/1541-4337.12408 Hwang H-S. Advances in NMR spectroscopy for lipid oxidation assessment. Cham: Springer, 2017. 59 p. Hwang H-S. Advances in NMR spectroscopy for lipid oxidation assessment. Cham: Springer, 2017. 59 p. Абрамова Л. С., Козин А. В. Оценка нутриентного и метаболического профиля кеты тихоокеанской (Oncorhynchus keta). Прикладная биохимия и микробиология. 2024. Т. 60, № 1. С. 90–100. https://doi.org/10.31857/S0555109924010109 Abramova LS, Kozin AV. Assessment of the nutrient and metabolic profile of the Chum salmon (Oncorhynchus keta). Applied Biochemistry and Microbiology 2024;60(1):90–100. (In Russ.) https://doi.org/10.31857/S0555109924010109 Shumilina E, Ciampa A, Capozzi F, Rustad T, Dikiy A. NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C. Food Chemistry. 2015;184:12–22. https://doi.org/10.1016/j.foodchem.2015.03.037 Shumilina E, Ciampa A, Capozzi F, Rustad T, Dikiy A. NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C. Food Chemistry. 2015;184:12–22. https://doi.org/10.1016/j.foodchem.2015.03.037 Абрамова Л. С., Козин А. В., Гусева Е. С., Лаврикова К. А. Оценка вкусовых качеств лосося атлантического методом ЯМР-спектроскопии. Пищевые системы. 2023. Т. 6. № 3. С. 350–357. https://doi.org/10.21323/2618-9771-2023-6-3-350-357 Abramova LS, Kozin AV, Guseva ES, Lavrikova KA. Assessment of the palatability of atlantic salmon by NMR spectroscopy. Food Systems. 2023;6(3):350–357. (In Russ.)] https://doi.org/10.21323/2618-9771-2023-6-3-350-357 Gribbestad IS, Aursand M, Martinez I. High-resolution 1H magnetic resonance spectroscopy of whole fish, fillets and extracts of farmed Atlantic salmon (Salmo salar) for quality assessment and compositional analyses. Aquaculture. 2005;250(1):445–457. https://doi.org/10.1016/j.aquaculture.2005.02.031 Gribbestad IS, Aursand M, Martinez I. High-resolution 1H magnetic resonance spectroscopy of whole fish, fillets and extracts of farmed Atlantic salmon (Salmo salar) for quality assessment and compositional analyses. Aquaculture. 2005;250(1):445–457. https://doi.org/10.1016/j.aquaculture.2005.02.031 Martinez I, Bathen T, Standal IB, Halvorsen J, Aursand M, et al. Bioactive compounds in cod (Gadus morhua) products and suitability of 1H NMR metabolite profiling for classification of the products using multivariate data analyses. Journal of Agricultural and Food Chemistry. 2005;53(17):6889–6895. https://doi.org/10.1021/jf0507902 Martinez I, Bathen T, Standal IB, Halvorsen J, Aursand M, et al. Bioactive compounds in cod (Gadus morhua) products and suitability of 1H NMR metabolite profiling for classification of the products using multivariate data analyses. Journal of Agricultural and Food Chemistry. 2005;53(17):6889–6895. https://doi.org/10.1021/jf0507902 Kaltenbach KH, Kuballa T, Schröder U, Fritsche J, Bunzel M, et al. Evaluation of NMR-based strategies to differentiate fresh from frozen-thawed fish supported by multivariate data analysis. European Food Research and Technology. 2024;250:239–251. https://doi.org/10.1007/s00217-023-04383-x Kaltenbach KH, Kuballa T, Schröder U, Fritsche J, Bunzel M, et al. Evaluation of NMR-based strategies to differentiate fresh from frozen-thawed fish supported by multivariate data analysis. European Food Research and Technology. 2024;250:239–251. https://doi.org/10.1007/s00217-023-04383-x Roques S, Deborde C, Richard N, Sergent L, Kurz F, et al. Characterizing alternative feeds for rainbow trout (O. mykiss) by 1H NMR metabolomics. Metabolomics. 2018;14(12):155. https://doi.org/10.1007/s11306-018-1454-5 Roques S, Deborde C, Richard N, Sergent L, Kurz F, et al. Characterizing alternative feeds for rainbow trout (O. mykiss) by 1H NMR metabolomics. Metabolomics. 2018;14(12):155. https://doi.org/10.1007/s11306-018-1454-5 Gunnarsson P, Eriksson RH, Mihnea M, Vidakovic A, Langeland M, et al. Broadly sourced alternative proteins alter muscle metabolome while maintaining sensory quality in rainbow trout (Oncorhynchus mykiss). Journal of Agricultural and Food Chemistry. 2025;73(44):28511–28523. https://doi.org/10.1021/acs.jafc.5c07909 Gunnarsson P, Eriksson RH, Mihnea M, Vidakovic A, Langeland M, et al. Broadly sourced alternative proteins alter muscle metabolome while maintaining sensory quality in rainbow trout (Oncorhynchus mykiss). Journal of Agricultural and Food Chemistry. 2025;73(44):28511–28523. https://doi.org/10.1021/acs.jafc.5c07909 Абрамова Л. С. Определение показателя качества охлажденного и размороженного рыбного сырья методом ЯМР-релаксометрии: материалы научных трудов ученых и специалистов «Инновационные технологии обработки и хранения сельскохозяйственного сырья и пищевых продуктов». М., 2020. С. 15–24. https://elibrary.ru/CZTKFK Abramova LS. Determination of the quality index of chilled and thawed fish raw materials by NMR relaxometry: Proceedings Sci. works of scientists and specialists Innovative Technologies for Processing and Storing Agricultural Raw Materials and Food Products. M., 2020;15–24. (In Russ.) https://elibrary.ru/CZTKFK Zhao M, You X, Wu Y, Wang L, Wu W, et al. Acute heat stress during transportation deteriorated the qualities of rainbow trout (Oncorhynchus mykiss) fillets during chilling storage and its relief attempt by ascorbic acid. LWT. 2022;156:112844. https://doi.org/10.1016/j.lwt.2021.112844 Zhao M, You X, Wu Y, Wang L, Wu W, et al. Acute heat stress during transportation deteriorated the qualities of rainbow trout (Oncorhynchus mykiss) fillets during chilling storage and its relief attempt by ascorbic acid. LWT. 2022;156:112844. https://doi.org/10.1016/j.lwt.2021.112844