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Öğe Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdown spectroscopy (LISS)(Elsevier Sci Ltd, 2018) Sezer, Banu; Velioğlu, Hasan Murat; Bilge, Gonca; Berkkan, Aysel; Özdinç, Neşe; Tamer, Uğur; Boyacı, İsmail HakkıThe use of Li salts in foods has been prohibited due to their negative effects on central nervous system; however, they might still be used especially in meat products as Na substitutes. Lithium can be toxic and even lethal at higher concentrations and it is not approved in foods. The present study focuses on Li analysis in meatballs by using laser induced breakdown spectroscopy (LIBS). Meatball samples were analyzed using LIBS and flame atomic absorption spectroscopy. Calibration curves were obtained by utilizing Li emission lines at 610 nm and 670 nm for univariate calibration. The results showed that Li calibration curve at 670 nm provided successful determination of Li with 0.965 of R-2 and 4.64 ppm of limit of detection (LOD) value. While Li Calibration curve obtained using emission line at 610 nm generated R-2 of 0.991 and LOD of 22.6 ppm, calibration curve obtained at 670 nm below 1300 ppm generated R-2 of 0.965 and LOD of 4.64 ppm.Öğe Identification of meat species by using laser-induced breakdown spectroscopy(Elsevier Sci Ltd, 2016) Bilge, Gonca; Velioğlu, Hasan Murat; Sezer, Banu; Eseller, Kemal Efe; Boyacı, İsmail HakkıThe aim of the present study is to identify meat speciesby using laser-induced breakdown spectroscopy (LIBS). Elemental composition differences between meat species were used for meat identification. For this purpose, certain amounts of pork, beef and chicken were collected from different sources and prepared as pellet form for LIBS measurements. The obtained LIBS spectra were evaluated with some chemometric methods, and meat species were qualitatively discriminated with principal component analysis (PCA) method with 83.37% ratio. Pork beef and chicken-beef meat mixtures were also analyzed with partial least square (PLS) method quantitatively. Determination coefficient (R-2) and limit of detection (LOD) values were found as 0.994 and 4.4% for pork adulterated beef, and 0.999 and 2.0% for chicken adulterated beef, respectively. In the light of the findings, it was seen that LIBS can be a valuable tool for quality control measurements of meat as a routine method. (C) 2016 Elsevier Ltd. All rights reserved.Öğe Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay(Elsevier Ltd, 2022) Sezer, Banu; Bjelak, Armin; Velioğlu, Hasan Murat; Boyacı, İsmail HakkıThe 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 LtdÖğe Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS)(Elsevier Sci Ltd, 2018) Velioğlu, Hasan Murat; Sezer, Banu; Bilge, Gonca; Baytur, Süleyman Efe; Boyacı, İsmail HakkıMinced meat is the major ingredient in sausages, beef burgers, and similar products; and thus it is the main product subjected to adulteration with meat offal. Determination of this kind of meat adulteration is crucial due to religious, economic and ethical concerns. The aim of the present study is to discriminate the beef meat and offal samples by using laser induced breakdown spectroscopy (LIBS). To this end, LIBS and multivariate data analysis were used to discriminate pure beef and offal samples qualitatively and to determine the offal mixture adulteration quantitatively. In this analysis, meat samples were frozen and LIBS analysis were performed. The results indicate that by using principal component analysis (PCA), discrimination of pure offal and offal mixture adulterated beef samples can be achieved successfully. Besides, adulteration ratio can be determined using partial least square analysis method (PLS) with 0.947 coefficient of determination (R-2) and 3.8% of limit of detection (LOD) values for offal mixture adulterated beef samples.Öğe INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS(2022) Bjelak, Armin; Sürmeli, Yusuf; Sezer, Banu; Velioğlu, Hasan Murat; Boyacı, İsmail HakkıThis study aimed to investigate the effect of salt and phosphate on the functional properties of myofibrillar proteins (MPs) at pH 2, 4, 6, 8, and 10. The highest emulsion activity index (EAI) value (8.51 m²/g protein) was obtained with the use of NaCl, and phosphate at pH 10. The highest emulsion stability index (ESI) result was determined (230.8 minutes) with the use of salt at pH 8. The addition of salt and phosphate significantly (p<0.05) improved the emulsifying properties of proteins. Considering the water absorption capacity (WAC), the highest value was obtained as 1.9 mL water/g protein at pH 6 and pH 8. The highest fat absorption capacity (FAC) value of 8.3 mL fat/g protein was found with the addition of phosphate at pH 6. The highest foam capacity (FC) and foam stability (FS) were obtained at pH 10 and 4, respectively.Öğe Protein based evaluation of meat species by using laser induced breakdown spectroscopy(Elsevier Sci Ltd, 2021) Sezer, Banu; Bjelak, Armin; Velioğlu, Hasan Murat; Boyacı, İsmail HakkıMeat adulteration through partial substitution with cheaper species or mislabeling causes significant problems in terms of health, religious beliefs, economy, and product quality. Therefore, identification of meat species is crucial for monitoring and prevention of meat fraud. In the present study, protein based laser induced breakdown spectroscopy method was developed for the first time to identify three meat species (beef, chicken and pork) by using bulk proteins and protein fractions, namely actin and myosin. LIBS spectra were evaluated with principal component analysis for clustering pattern of meat species, and partial least square analysis was performed to determine adulteration ratio. In PLS analysis, limit of detection (LOD) values for beef adulteration with chicken and pork meat were calculated as 2.84% and 3.89% by using bulk proteins, respectively.
