Compared with several other spectrometric methods, Raman spectroscopy has little sensitivity to water and therefore lends itself to making measurements in fluids and foods. Rapid characterisation of the fatty acid composition in food, especially for characterising parameters relating to degree of unsaturation, is one interesting possibility. Even with samples with a high protein and water content, both quantitative and qualitative information relating to fat composition can be obtained.
At Nofima Mat, Raman is used in detailed qualitative studies of the chemical composition of fish muscle and in quantitative measurements of great sensitivity, such as the efficient measurement of pigment in farmed salmon. Similar measurements may be made in meat, cereals and dairy products.
We have a Raman microscope that makes it possible to take microscopic pictures with Raman spectra in each pixel. This gives unique opportunities for detailed material studies.
