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Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay

dc.contributor.authorSezer, Banu
dc.contributor.authorBjelak, Armin
dc.contributor.authorVelioğlu, Hasan Murat
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2022-05-11T14:07:13Z
dc.date.available2022-05-11T14:07:13Z
dc.date.issued2022
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.131245
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5011
dc.description.abstractThe detection of meat fraud and mislabeling in processed meat products is a raising concern for consumers. The aim of this study was to develop and demonstrate the potential of protein-based laser induced breakdown spectroscopy (LIBS) method to be used for the identification of beef, chicken, and pork in fermented sausage and salami products. In this respect, bulk protein and protein fractions rich in sarcoplasmic and myofibrillar protein of sausage and salami products were obtained and subjected to LIBS analysis. LIBS spectrum was evaluated with chemometric methods to classify meat species and determine adulteration ratio by using principal component analysis and partial least square analysis, respectively. Limit of detection values for chicken and pork adulteration in beef sausage were found as 3.68 and 3.83% for myofibrillar fraction, while those values in beef salami were found as 3.80 and 3.47% for sarcoplasmic fraction, respectively. © 2021 Elsevier Ltden_US
dc.description.sponsorshipTürkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAK: 1001-Scientific, 217O088en_US
dc.description.sponsorshipThis research was supported by the Scientific and Technological Research Council of Turkey, 1001-Scientific and Technological Research Projects Funding Program, Project No. 217O088.en_US
dc.language.isoengen_US
dc.publisherElsevier Ltden_US
dc.identifier.doi10.1016/j.foodchem.2021.131245
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLIBSen_US
dc.subjectMyofibrillar proteinsen_US
dc.subjectPCAen_US
dc.subjectPLSen_US
dc.subjectSarcoplasmic proteinsen_US
dc.subjectAnimalsen_US
dc.subjectAtomic emission spectroscopyen_US
dc.subjectBeefen_US
dc.subjectLaser induced breakdown spectroscopyen_US
dc.subjectLeast squares approximationsen_US
dc.subjectPrincipal component analysisen_US
dc.subjectSpectrum analysisen_US
dc.subjectFermented sausagesen_US
dc.subjectLaserinduced breakdown spectroscopy (LIBS)en_US
dc.subjectMeat speciesen_US
dc.subjectMyofibrillar proteinsen_US
dc.subjectPCAen_US
dc.subjectPLSen_US
dc.subjectProcessed meat productsen_US
dc.subjectProtein fractionsen_US
dc.subjectSarcoplasmic proteinen_US
dc.subjectSpectra'sen_US
dc.subjectProteinsen_US
dc.subjectmeat proteinen_US
dc.subjectmuscle proteinen_US
dc.subjectArticleen_US
dc.subjectbeefen_US
dc.subjectchemometric analysisen_US
dc.subjectchicken meaten_US
dc.subjectfermented producten_US
dc.subjectlaser induced breakdown spectroscopyen_US
dc.subjectleast square analysisen_US
dc.subjectlimit of detectionen_US
dc.subjectpartial least squares regressionen_US
dc.subjectporken_US
dc.subjectprincipal component analysisen_US
dc.subjectprocessed meaten_US
dc.subjectprotein analysisen_US
dc.subjectprotein structureen_US
dc.subjectsarcoplasmen_US
dc.subjectspecies identificationen_US
dc.subjectanimalen_US
dc.subjectbovineen_US
dc.subjectchickenen_US
dc.subjectlaseren_US
dc.subjectmeaten_US
dc.subjectred meaten_US
dc.subjectspectroscopyen_US
dc.subjectAnimalsen_US
dc.subjectCattleen_US
dc.subjectChickensen_US
dc.subjectLasersen_US
dc.subjectMeaten_US
dc.subjectMeat Productsen_US
dc.subjectRed Meaten_US
dc.subjectSpectrum Analysisen_US
dc.titleIdentification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assayen_US
dc.typearticleen_US
dc.relation.ispartofFood Chemistryen_US
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümüen_US
dc.identifier.volume372en_US
dc.institutionauthorBjelak, Armin
dc.institutionauthorVelioğlu, Hasan Murat
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57185511700
dc.authorscopusid57219857445
dc.authorscopusid25423141800
dc.authorscopusid57211444649
dc.identifier.wosWOS:000706892300002en_US
dc.identifier.scopus2-s2.0-85116533339en_US
dc.identifier.pmid34624777en_US


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