Protein based evaluation of meat species by using laser induced breakdown spectroscopy

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dc.authorid0000-0002-0743-3453
dc.authorscopusid57185511700
dc.authorscopusid57219857445
dc.authorscopusid25423141800
dc.authorscopusid6603211547
dc.contributor.authorSezer, Banu
dc.contributor.authorBjelak, Armin
dc.contributor.authorVelioğlu, Hasan Murat
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2022-05-11T14:45:29Z
dc.date.available2022-05-11T14:45:29Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.description.abstractMeat 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.
dc.description.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK); 1001-Scientific and Technological Research Projects Funding Program [217O088]
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.
dc.identifier.doi10.1016/j.meatsci.2020.108361
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.pmid33183831
dc.identifier.scopus2-s2.0-85095733040
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2020.108361
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10060
dc.identifier.volume172
dc.identifier.wosWOS:000596835700003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorBjelak, Armin
dc.institutionauthorVelioğlu, Hasan Murat
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofMeat Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLIBS
dc.subjectMeat species
dc.subjectPCA
dc.subjectPLS
dc.subjectAdulteration
dc.titleProtein based evaluation of meat species by using laser induced breakdown spectroscopy
dc.typeArticle

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