Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay
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Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The 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 Ltd
Açıklama
Anahtar Kelimeler
LIBS, Myofibrillar proteins, PCA, PLS, Sarcoplasmic proteins, Animals, Atomic emission spectroscopy, Beef, Laser induced breakdown spectroscopy, Least squares approximations, Principal component analysis, Spectrum analysis, Fermented sausages, Laserinduced breakdown spectroscopy (LIBS), Meat species, Myofibrillar proteins, PCA, PLS, Processed meat products, Protein fractions, Sarcoplasmic protein, Spectra's, Proteins, meat protein, muscle protein, Article, beef, chemometric analysis, chicken meat, fermented product, laser induced breakdown spectroscopy, least square analysis, limit of detection, partial least squares regression, pork, principal component analysis, processed meat, protein analysis, protein structure, sarcoplasm, species identification, animal, bovine, chicken, laser, meat, red meat, spectroscopy, Animals, Cattle, Chickens, Lasers, Meat, Meat Products, Red Meat, Spectrum Analysis
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
372
