Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy

Abstract

Meatball is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and non destructive technique for the detection and quantification of pork in beef meatball using Fourier transform infrared (FTIR) spectroscopy and partial least square (PLS) calibration. The spectral bands associated with pork fat (PF), beef fat (BF), and their mixtures in meatball formulation were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure PF and BF. For quantitative analysis, PLS regression was used to develop a calibration model at the selected fingerprint regions of 1200-1000 cm(-1). The equation obtained for the relationship between actual PF value and FTIR predicted values in PLS calibration model was y = 0.999x + 0.004, with coefficient of determination (R(2)) and root mean square error of calibration are 0.999 and 0.442, respectively. The PLS calibration model was subsequently used for the prediction of independent samples using laboratory made meatball samples containing the mixtures of BF and PF. Using 4 principal components, root mean square error of prediction is 0.742. The results showed that FTIR spectroscopy can be used for the detection and quantification of pork in beef meatball formulation for Halal verification purposes.

Pengaruh Fortifikasi Nanopartikel Kalsium Laktat Kerabang Telur Terhadap Sifat Kimia Dan Fisik Bakso Ayam

“…Bakso merupakan salah satu pangan favorit di Indonesia (Rohman et al, 2011) terbuat dari daging yang terlebih dahulu dihaluskan dan dicampur dengan pati dan bumbu (Purnomo dan Rahardiyan, 2008), dan mempunyai akseptabilitas serta nilai gizi yang cukup tinggi. Produk ini sangat digemari oleh semua lapisan masyarakat Indonesia (Naruki dan Kanoni, 1992).…”

Identifikasi Gugus Fungsi Minyak Buah Nipa (Nypa fructicans) Kaliwanggu Teluk Kendari Sulawesi Tenggara

“…Spektrum FTIR (cm -1 ) Interpretasi Gugus Fungsi [10][11][12] Berdasarkan pengamatan pola spektrum FTIR (Gambar 1(a) dan (b) serta Tabel 2), maka spektrum FTIR minyak sabut dan daging buah nipa memiliki pola yang hampir sama. Hal ini menunjukkan bahwa terdapat kemiripan gugus fungsi minyak dari sabut buah nipa dan daging buah nipa, namun terdapat gugus fungsi yang berbeda dari kedua minyak tersebut.…”

The Application of FT-MIR Spectroscopy for the Evaluation of Energy Value, Fat Content, and Fatty Acid Composition in Selected Organic Oat Products

“…One of them is Fourier transform infrared spectroscopy (FT-IR) which is a very useful technique widely applied to determine the content and structure of chemical compounds in variety of foodstuffs. Due to its widely presented advantages (Bureau et al 2009;Che Man and Setiowaty 1999;Kim et al 2007;Maggio et al 2009;Moros et al 2005;Rohman et al 2011;Silva et al 2009;Syahariza et al 2005;Vlachos et al 2006), FT-IR method is more often used for the assessment of the quality of food. The application of FT-IR substantially decreases the analysis time, makes sample preparation a lot easier, and requires less amount of chemical solvents compared to standard reference methods (such as Soxhlet method or gas chromatography).…”

“…The application of FT-IR substantially decreases the analysis time, makes sample preparation a lot easier, and requires less amount of chemical solvents compared to standard reference methods (such as Soxhlet method or gas chromatography). Studies done in recent years prove that FT-IR technique is very useful for the determination of the number of quality parameters of edible oils (Che Man and Setiowaty 1999;Maggio et al 2009;Silva et al 2009;Bryś et al 2013), drinks (Moros et al 2005;Arzberger and Lachenmeier 2008;Bauer et al 2008), fruits (Bureau et al 2009;), vegetables (Beullens et al 2006), meat (Rohman et al 2011), and others (Galvis-Sánchez et al 2013;Ostrowska-Ligęza et al 2012).…”