Chemometric approach in the development of the colorimetric method for the estimation of food colorants in meat products

Abstract

IzvodCilj ovog rada je bio da se, merenjem vrednosti parametara boje preseka proizvoda od mesa u CIE (Commission Internationale de l'Eclairage, Međunarodna komisija za osvetljenje) L*a*b* prostoru (L* -svetloća, a* -udeo crvene boje i b* -udeo žute boje) ispita mogućnost procene sadržaja dodate prehrambene boje u proizvodima od mesa. Količina prehrambene boje u uzorcima od mesa određena je metodom visokoefikasne tečne hromatografije sa detekcijom na fotodiodnom sloju (HPLC-PDA), a međusobna zavisnost dobijenih vrednosti i kolorimetrijskih parametara ispitana je višestrukom linearnom regresijom (MLR). Kalibracioni set od 10 proizvodnih partija fino usitnjene barene kobasice, sa tri dodate boje, izrađen je u industrijskim uslovima, i to: kontrolni proizvod bez boje i 9 proizvoda sa različitim količinama dodatih boja E 120 (3,4; 7,5 i 12,5 mg/kg), E 124 (5, 15 i 25 mg/kg) i E 129 (5, 15 i 25 mg/kg). Postavljene su jednačine funkcije zavisnosti količine boje od L*, a* i b* vrednosti. Dobijeni matematički modeli su provereni i primenjeni za procenjivanje sadržaja boje u 21 uzorku fino usitnjenih barenih kobasica sa tržišta. Utvrđeno je da se kolorimetrijskom CIE L*a*b* metodom mogu, u toku senzorskog ocenjivanja boje proizvoda, proceniti količine dodatih boja u proizvodima od mesa i da se ova metoda može primeniti kao komplementarna HPLC-PDA.Ključne reči: prehrambene boje, CIE L*a*b* kolorimetrijska metoda, HPLC-PDA, višestruka linearna regresija (MLR).

Verification of rapid method for estimation of added food colorant type in boiled sausages based on measurement of cross section color

“…Ten fine-grained boiled sausage products with different food colorants at different concentration levels produced in an industrial facility [15] were used as a training set. Sixty results for CIE-LAB measurements were used for analysis.…”

“…Techniques and methods previously described were used for data analysis [15]. Principal component analysis (PCA) and linear discriminant analysis (LDA) [16] were used to determine the existence of data grouping based on CIE-LAB measurement as well as to produce the model for determination of the colorant type in boiled sausages.…”

“…Reagents, meat products for development and calibration of the CIE-LAB method, sensory and HPLC analysis, and CIE-LAB measurements were performed according to the procedures previously described [15]. Meat products for verification (76 boiled sausages, either frankfurters or Parisian sausages) were obtained from importers, exporters or retailers.…”

“…The CIE-LAB method along with chemometrics has been applied to predict color properties of food during accelerated shelf-life studies, recipe changes, package and storage conditions and so forth [11][12][13][14]. CIE-LAB measurements cannot be applied for direct determination of added food colorants in meat products without chemometrics, because other coloring materials, like paprika and chili from spice mixtures, and the color of the constituent meat, contribute to the overall color [15]. Reliability of measurements depends on color homogeneity of the analyzed surface, and in the case of meat products, freshly-sectioned surfaces are required.…”

“…It is not necessary to emphasize the need for rapid methods and techniques for food color monitoring throughout the entire food supply chain, from the manufacturers to retailers. In order to contribute to this topic, the goal of this study was to investigate the possibility of re-purposing a previously developed method [15] to distinguish the addition of synthetic or natural food colorants in boiled sausages with even cross-sectional color. After initial adjustment, the method was verified on retail products, and results of the CIE-LAB method were compared with results of HPLC method [15].…”