This article explores the utilization of surface-enhanced Raman spectroscopy in food production methods by assessing the effectiveness of two packaging types for preserving ground pork meat from lipid oxidation.
The Difference Between Raman and SERS
Image Credit: Metrohm AG
When discussing the feasibility of a low concentration sensing application with a Raman spectroscopist, they are likely to suggest that Raman may not be sensitive enough, but SERS may work.
Yet, that does not get to the core of the actual difference between these two methods, and why SERS (surface-enhanced Raman scattering, or alternatively surface-enhanced Raman spectroscopy) is often recommended for low concentration applications.
Here, the technical differences between Raman and SERS spectroscopies will be explored, as well as some of the practical considerations for how to regard the data for each.