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

Basit Öğe Kaydı
dc.authorscopusid57185511700
dc.authorscopusid57219857445
dc.authorscopusid25423141800
dc.authorscopusid57211444649
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.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
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 Ltd
dc.description.sponsorshipTürkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAK: 1001-Scientific, 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.foodchem.2021.131245
dc.identifier.issn0308-8146
dc.identifier.pmid34624777
dc.identifier.scopus2-s2.0-85116533339
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.131245
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5011
dc.identifier.volume372
dc.identifier.wosWOS:000706892300002
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorBjelak, Armin
dc.institutionauthorVelioğlu, Hasan Murat
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLIBS
dc.subjectMyofibrillar proteins
dc.subjectPCA
dc.subjectPLS
dc.subjectSarcoplasmic proteins
dc.subjectAnimals
dc.subjectAtomic emission spectroscopy
dc.subjectBeef
dc.subjectLaser induced breakdown spectroscopy
dc.subjectLeast squares approximations
dc.subjectPrincipal component analysis
dc.subjectSpectrum analysis
dc.subjectFermented sausages
dc.subjectLaserinduced breakdown spectroscopy (LIBS)
dc.subjectMeat species
dc.subjectMyofibrillar proteins
dc.subjectPCA
dc.subjectPLS
dc.subjectProcessed meat products
dc.subjectProtein fractions
dc.subjectSarcoplasmic protein
dc.subjectSpectra's
dc.subjectProteins
dc.subjectmeat protein
dc.subjectmuscle protein
dc.subjectArticle
dc.subjectbeef
dc.subjectchemometric analysis
dc.subjectchicken meat
dc.subjectfermented product
dc.subjectlaser induced breakdown spectroscopy
dc.subjectleast square analysis
dc.subjectlimit of detection
dc.subjectpartial least squares regression
dc.subjectpork
dc.subjectprincipal component analysis
dc.subjectprocessed meat
dc.subjectprotein analysis
dc.subjectprotein structure
dc.subjectsarcoplasm
dc.subjectspecies identification
dc.subjectanimal
dc.subjectbovine
dc.subjectchicken
dc.subjectlaser
dc.subjectmeat
dc.subjectred meat
dc.subjectspectroscopy
dc.subjectAnimals
dc.subjectCattle
dc.subjectChickens
dc.subjectLasers
dc.subjectMeat
dc.subjectMeat Products
dc.subjectRed Meat
dc.subjectSpectrum Analysis
dc.titleIdentification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
5011.pdf
Boyut:
1.99 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu