Identification of pork in beef meatballs using Fourier transform infrared spectrophotometry and real-time polymerase chain reaction

Rohman, Abdul; himawati, arini; Triyana, Kuwat; Sismindari,; Fatimah, Siti

doi:10.1080/10942912.2016.1174940

Cited by 32 publications

(23 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Determination of fatty acid composition is a pivotal issue in the field of food research, especially in lipid studies. [22] Table 4 shows the fatty acid compositions of 23 commercial cooking oil samples available in Table 3. Quantitative determination of epoxyFAMEs, ketoFAMEs and hydroxyFAMEs (g/100 g) in commercial cooking oils.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Khor

Sim

Abas

et al. 2019

International Journal of Food Properties

View full text Add to dashboard Cite

In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylglycerols (PTGs) and monomeric oxidized triacylglycerols (oxTAGs) have been proposed as potential indicators of the adulteration of palm olein. The oil quality was evaluated based on PTG content, the presence of epoxy, keto, and hydroxy acids, fatty acid composition, and smoke point. Principal component analysis (PCA) was conducted to identify the relationships among the analytical parameters. The total polar compound content of all fresh oil samples was within the safety limit for human consumption (< 25% polar compounds). TAG oligomers or epoxy, keto, or hydroxy acids were not detected in any of the fresh oil samples. Most of the packet oils had lower smoke point (< 200°C) and linoleic acid content than the bottled oils. The pure palm olein samples were found to be better in terms of overall oil quality, as indicated by the PCA biplots of all analytical parameters.

show abstract

Section: Fatty Acid Compositionmentioning

confidence: 99%

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Khor

Sim

Abas

et al. 2019

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Salah satu metode yang cukup akurat untuk mendeteksi cemaran daging babi pada produk pangan adalah dengan menggunakan metode Polymerase Chain Reaction (PCR) (Sari & Wardani, 2015). Penggunaan primer spesifik untuk babi telah banyak dilakukan oleh beberapa peneliti tahun-tahun terakhir ini (Fatimah, 2013), (Hertanto et al, 2017), (Marlina et al, 2013), (Maryam et al 2015), (Rahmawati et al, 2016), (Rohman et al, 2017), (Zulfahmi, 2015). Teknologi PCR dengan menggunakan primer mitokondria D-Loop telah dilaporkan oleh Fauziah (2016) yang memiliki sensitivitas tinggi untuk mendeteksi DNA babi dengan sampel kerupuk rambak.…”

Section: Pendahuluanunclassified

Validasi Metode Analisis Cemaran DNA Babi pada Bakso Sapi Menggunakan Primer Mitokondria D-Loop22 dengan Metode Polymerase Chain Reaction (PCR)

Wahyuni

Maryam

Aminah

2019

JFG

View full text Add to dashboard Cite

The frequency of non-halal ingredient mixing, such as porkin on the food processed products of meatballs, has become an issue to the public, especially for moslems. Therefore, a reliable and valid method with high sensitivity is needed to specifically detect the pig contamination. This research aims to obtain a valid and reliable method by proposing polymerase chain reaction (PCR) using mitochondrial D-Loop22 primer as a method in handing halal food authentication. The sample consisted of beef as a negative control, pork and pork meatballs as a positivecontrol, and five samples of meat balls found in Makassar for halal inspection.The method validation assay was conducted by testing the primary specificity on the fresh tissue (beef and pork) and testing the sensitivity by making a series of pig DNA dilution (1:10; 1:102; 1:103; 1:104) and the variations of contaminated pig:cow (%b/b) : 0.05% , 0.1%, 1%, and 5%. The result of PCR amplification on agarose gel electrophoresis of 0.8% showed that method was able to detect the pig DNA contamination specifically in pigs and not amplify other DNA, and could still be detected up to pig contamination specifically in pigs and not amplify the other DNAs and could still be detected up to pig contamination of 0.05% and on DNA dilution of 1:103. Meanwhile, on the five samples analyzed, there were not found pig DNA contamination characterized by no formed amplification bands.

show abstract

“…Therefore, it is very important to develop analytical methods for authentication of beef and its beef-based product. Various methods for the detection of non-halal components have been developed, such as Fourier transform infrared (FTIR) spectroscopy [5], immuneelectrophoresis [6][7], polymerase chain reactionrestriction fragment length polymorphism (PCR-RFLP) [8][9], real-time polymerase chain reaction using species specific [10][11], and Taqman-real time PCR [1][2]. Among these methods, DNA-based methods using PCR is quite promising for routine analysis of non-halal components.…”

Section: ■ Introductionmentioning

confidence: 99%

Wild Boar-Specific PCR Assay and Sequence Analysis Based on Mitochondrial Cytochrome-B Gene for Halal Authentication Studies

2020

Self Cite

View full text Add to dashboard Cite

Wild boar meat (WBM) is non-halal meat widely abused in Indonesia. The most common case is mixing beef with WBM either in raw or processed foods. Therefore, it is necessary to develop a detection method of WBM contamination. The objective of this study was to employ polymerase chain reaction (PCR) and sequence analysis using species specific primer (SSP) targeting on wild boar mitochondrial cytochrome-b (CYTBWB2-wb) gene for the identification of WBM in a meatball. The specificity of primer was tested, and the amplicon size was confirmed with conventional PCR and agarose electrophoresis. The base sequences were analyzed using GeneStudio software and subjected to BLAST using NCBI. CYTBWB2-wb primer was also used to test the reference meatballs made from beef and WBM using real-time PCR. The result showed that CYTBWB2-wb amplified wild boar Cyt-B mt-DNA gene specifically. The amplicon size was 194 base pair (bp) with a similarity of 93-98% toward gen Cyt-B mt-DNA of several wild boar types. The primer is able to detect WBM on the reference meatballs up to 0.1% wt/wt with efficiency value of 108.0% and coefficient of determination (R 2 ) of 0.970. The CYTBWB2-wb primer proved to be specific and could be used as a standard method to identify the presence of WBM contamination in meatball products for halal authentication studies.

show abstract

Identification of pork in beef meatballs using Fourier transform infrared spectrophotometry and real-time polymerase chain reaction

Cited by 32 publications

References 21 publications

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Validasi Metode Analisis Cemaran DNA Babi pada Bakso Sapi Menggunakan Primer Mitokondria D-Loop22 dengan Metode Polymerase Chain Reaction (PCR)

Wild Boar-Specific PCR Assay and Sequence Analysis Based on Mitochondrial Cytochrome-B Gene for Halal Authentication Studies

Contact Info

Product

Resources

About