Journal
FOOD CHEMISTRY
Volume 372, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131245
Keywords
LIBS; Myofibrillar proteins; Sarcoplasmic proteins; PCA; PLS
Funding
- Scientific and Technological Research Council of Turkey, 1001-Scientific and Technological Research Projects Funding Program [217O088]
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The study developed a protein-based laser induced breakdown spectroscopy (LIBS) method to detect meat fraud in processed meat products and successfully identified beef, chicken, and pork in fermented sausage and salami products, achieving high accuracy through LIBS analysis.
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.
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