Development of raman spectroscopic analysis techniques to assess quality biomarkers in fish

This thesis explores the use of Raman spectroscopy for efficient and non-destructive chemical analysis of fish in aquaculture and wild capture. The research focuses on developing novel methods to measure quality parameters such as lipids, proteins, carotenoids, and histamine levels. By combining Raman spectroscopy with chemometrics, new analytical techniques are developed. The thesis demonstrates the successful measurement of fish components through the skin using spatially offset Raman spectroscopy (SORS) and quantification of carotenoids and lipids using defocused Raman spectroscopy. Surface enhanced Raman spectroscopy (SERS) is employed for histamine analysis, and SORS enables the evaluation of packaged fish quality. The methods presented in this thesis have the potential to enhance production efficiency and reduce wastage in fish and food production.