Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics
Indonesia is a country with a majority Muslim population, and the halal food consumed should be assured. One type of food that must be considered halal is food from meat products. Due to the price difference between halal meat and non-halal meat, some unethical producers try to adulterate beef with...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2083637 |
| _version_ | 1818545984987201536 |
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| author | Dwi Lestari Abdul Rohman Syofyan Syofyan Nancy Dewi Yuliana Nor Kartini Bt. Abu Bakar Dachriyanus Hamidi |
| author_facet | Dwi Lestari Abdul Rohman Syofyan Syofyan Nancy Dewi Yuliana Nor Kartini Bt. Abu Bakar Dachriyanus Hamidi |
| author_sort | Dwi Lestari |
| collection | DOAJ |
| description | Indonesia is a country with a majority Muslim population, and the halal food consumed should be assured. One type of food that must be considered halal is food from meat products. Due to the price difference between halal meat and non-halal meat, some unethical producers try to adulterate beef with non-halal meat of rat meat. The research objective was to employ FTIR spectroscopy in combination with chemometrics for the analysis of rat meat adulteration in beef meatballs. Lipid components in meatballs containing beef, rat meat, or its binary mixture were extracted using three extraction methods, namely Bligh and Dyer, Folch, and Soxhlet methods. The lipid components extracted were then analyzed using FTIR spectroscopy and FTIR spectra obtained were used as variables during chemometrics modeling. The absorbance values of FTIR spectra of lipid components extracted by Bligh and Dyer, Folch, and Soxhlet methods at selected wavenumbers regions of 3100–800 cm−1 were selected for discrimination between beef meatballs and meatballs adulterated with rat meat using chemometrics of linear discriminant analysis (LDA). LDA was successfully used to classify lipid components extracted by three lipid extraction methods from beef meatballs and rat meatballs with accuracy levels of 100%. The prediction of rat meatballs was successfully determined using multivariate calibrations of Partial Least Square (PLS) and Principle Component Regression (PCR) using optimized conditions. The difference in lipid composition, as indicated in FTIR spectra profiles of the analyzed samples, is used as a fingerprint technique for the analysis of rat meat in beef meatballs for halal authentication purposes. |
| first_indexed | 2024-12-12T07:47:06Z |
| format | Article |
| id | doaj.art-d7bc504d50284087a05de06f8aa11dd2 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-12T07:47:06Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-d7bc504d50284087a05de06f8aa11dd22022-12-22T00:32:33ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862022-12-012511446145710.1080/10942912.2022.2083637Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometricsDwi Lestari0Abdul Rohman1Syofyan Syofyan2Nancy Dewi Yuliana3Nor Kartini Bt. Abu Bakar4Dachriyanus Hamidi5Faculty of Pharmacy, Universitas Andalas, Padang, IndonesiaCenter of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta, IndonesiaFaculty of Pharmacy, Universitas Andalas, Padang, IndonesiaDepartment of Food Science and Technology, IPB University, Bogor, IndonesiaDepartment of Chemistry, Faculty of Science, Universiti Malaya, MalaysiaFaculty of Pharmacy, Universitas Andalas, Padang, IndonesiaIndonesia is a country with a majority Muslim population, and the halal food consumed should be assured. One type of food that must be considered halal is food from meat products. Due to the price difference between halal meat and non-halal meat, some unethical producers try to adulterate beef with non-halal meat of rat meat. The research objective was to employ FTIR spectroscopy in combination with chemometrics for the analysis of rat meat adulteration in beef meatballs. Lipid components in meatballs containing beef, rat meat, or its binary mixture were extracted using three extraction methods, namely Bligh and Dyer, Folch, and Soxhlet methods. The lipid components extracted were then analyzed using FTIR spectroscopy and FTIR spectra obtained were used as variables during chemometrics modeling. The absorbance values of FTIR spectra of lipid components extracted by Bligh and Dyer, Folch, and Soxhlet methods at selected wavenumbers regions of 3100–800 cm−1 were selected for discrimination between beef meatballs and meatballs adulterated with rat meat using chemometrics of linear discriminant analysis (LDA). LDA was successfully used to classify lipid components extracted by three lipid extraction methods from beef meatballs and rat meatballs with accuracy levels of 100%. The prediction of rat meatballs was successfully determined using multivariate calibrations of Partial Least Square (PLS) and Principle Component Regression (PCR) using optimized conditions. The difference in lipid composition, as indicated in FTIR spectra profiles of the analyzed samples, is used as a fingerprint technique for the analysis of rat meat in beef meatballs for halal authentication purposes.https://www.tandfonline.com/doi/10.1080/10942912.2022.2083637Halal authenticationBeef meatballRat meatballFTIRChemometric |
| spellingShingle | Dwi Lestari Abdul Rohman Syofyan Syofyan Nancy Dewi Yuliana Nor Kartini Bt. Abu Bakar Dachriyanus Hamidi Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics International Journal of Food Properties Halal authentication Beef meatball Rat meatball FTIR Chemometric |
| title | Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics |
| title_full | Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics |
| title_fullStr | Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics |
| title_full_unstemmed | Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics |
| title_short | Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics |
| title_sort | analysis of beef meatballs with rat meat adulteration using fourier transform infrared ftir spectroscopy in combination with chemometrics |
| topic | Halal authentication Beef meatball Rat meatball FTIR Chemometric |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2083637 |
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