Protein based evaluation of meat species by using laser induced breakdown spectroscopy
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Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Sci Ltd
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
Meat 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.
Description
Keywords
LIBS, Meat species, PCA, PLS, Adulteration
Journal or Series
Meat Science
WoS Q Value
Q1
Scopus Q Value
Q1
Volume
172
