The potential use of infrared spectroscopy and multivariate analysis for differentiation of beef meatball from dog meat for Halal authentication analysis

Rahayu, Wiranti Sri; Martono, Sudibyo; Sudjadi, Sudjadi; Rohman, Abdul

doi:10.5455/javar.2018.e281

Cited by 12 publications

(8 citation statements)

References 22 publications

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“…FTIR spectroscopy and multivariate calibration have been used in Halal authentication analysis to analyze lard mixed with other animal fats such as beef, chicken and lamb. It has also been used for the quantitative analysis of lard present in chocolate products and cake formulation, as well as the quantitative analysis of lard extracted from pork in beef meatball products and meatball broth (Rahayu et al, 2018).…”

Section: Fourıer-transform ıNfrared (Ftir) Spectroscopymentioning

confidence: 99%

“…It is proven that the chemometrics method can be used to discriminate between pork meatballs and beef meatballs. Moreover, Rahayu et al (2018) assessed the suitability of FTIR spectroscopy coupled with multivariate analysis of partial least square regression (PLSR) along with pattern recognition technique of principal component analysis (PCA) for rapid quantitative and qualitative (identification) analysis of dog meat in beef meatball formulation. The results of FTIR spectroscopy combined with multivariate analyses of PLSR and PCA proved to be a valuable method for screening dog meat in meatball products in a short amount of time.…”

Section: Fourıer-transform ıNfrared (Ftir) Spectroscopymentioning

confidence: 99%

“…The absence of a signal is a conclusive indication that the functional group is absent, and the identification of a compound is confirmed by comparing its spectrum to that of a known sample. The limitation is that the structure cannot be determined only by infrared imaging; hence some signals may be confusing (Rahayu et al, 2018).…”

Section: Fourıer-transform ıNfrared (Ftir) Spectroscopymentioning

confidence: 99%

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Challenges Faced by Halal Meat Industry: A Review

Shahidan

Amid²

2023

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The demand trend for Halal meat and meat-based products among Muslims worldwide has increased in recent years. Meanwhile, the awareness among non-Muslims of Halal meat and meat products is due to their high quality and safety, thus resulting in more access to Halal meat and meat-based products for them. Due to the technological advancements in the meat processing sector, adulteration and fraud have grown more widespread due to the financial gain that can be realized. The issues associated with Halal meat have created an opportunity for researchers, scientists, consumers, manufacturers, and regulators to work together to determine whether meats produced in the industry are Halal, safe to be consumed and free from food-borne pathogens. Halal authentication technology can assist in addressing this issue, whilst as a result, can assist juries in assessing the status of the products with a high degree of precision. The objectives of this review paper are to discuss and review the challenges of the Halal meat industry, including the analytical procedures used to ensure that Halal meat products have long-term viability in Malaysia. The methods used to review the selected topics are searching the extant literature available in the online and offline sources, screening for topic inclusion, assessing, extracting and discussing the available data obtained in the updated journals. In conclusion, numerous challenges are faced by the Halal meat industry, and they should be addressed by focusing on realistic prospects to enhance the production of local meat, which is critical in guaranteeing the supply of Halalan Toyyiban meat is bounteous and secured.

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Section: Fourıer-transform ıNfrared (Ftir) Spectroscopymentioning

confidence: 99%

Section: Fourıer-transform ıNfrared (Ftir) Spectroscopymentioning

confidence: 99%

Section: Fourıer-transform ıNfrared (Ftir) Spectroscopymentioning

confidence: 99%

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Challenges Faced by Halal Meat Industry: A Review

Shahidan

Amid²

2023

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“…In addition, FTIR-combined chemometrics has been successfully used to analyze various fats and oils including beef fat, chicken fat, milk fat, avocado oil, virgin coconut oil, and virgin olive oil. Results showed that FTIR spectroscopy and chemometrics were successfully used to detect and classify the adulterants present (Li et al, 2019;Neves and Poppi, 2020;Rahayu et al, 2018;Vasconcelos et al, 2015). Moreover, the employment of FTIR spectroscopy combined with chemometrics has been applied for halal testing of food products, including oils and fats (Che Man and Rohman, 2011;Guntarti et al, 2019;Witjaksono et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Rapid detection of tuna fish oil adulteration using FTIR-ATR spectroscopy and chemometrics for halal authentication

Irnawati¹,

Windarsih²,

Indrianingsih³

et al. 2023

J App Pharm Sc

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High-quality Tuna fish oil (TFO) is vulnerable to adulteration with lower-quality oil such as pork oil (PO) by unethical players for economic reasons. PO is a nonhalal oil that is prohibited to be consumed by certain religions such as Muslim and Jewish. This research aimed to develop rapid authentication methods using Fourier transform infrared (FTIR) spectroscopy combined with chemometrics for the detection of PO in TFO. FTIR spectroscopy provided fingerprint spectra for TFO and PO. TFO demonstrated two peaks at the carbonyl vibration. The peak at 1,710 cm −1 was specific to TFO whereas the peak at 1,032 cm −1 was specific to PO. Partial least square-discriminant analysis (PLS-DA) and orthogonal projections to latent structures-discriminant analysis (OPLS-DA) were successfully used to detect PO adulteration in TFO by discriminating and classifying TFO and TFO adulterated PO, and PO samples with OPLS-DA showed high accuracy (R 2 X = 0.998, R 2 Y = 0.735) and good predictivity (Q 2 = 0.552). Meanwhile, the concentration of PO in the mixtures of TFO-PO was successfully predicted using PLS and OPLS with high accuracy (R 2 = 0.9928) and good precision. OPLS indicated a better model than PLS with lower error evaluated using root mean square error of estimation (RMSEE) and root mean square error of cross-validation (RMSECV). The obtained RMSEE and RMSECV were 2.81 and 2.94, respectively. This developed method could detect the lowest PO (5%) presented in TFO. Therefore, it can be concluded that there was an analytical technique based on FTIR spectra combined with principal component analysis, PLS-DA, and OPLS-DA could be used for halal authentication of TFO. Further, it can be developed for halal authentication of fish oils. SUMMARY1. Tuna fish has been widely consumed worldwide due to its high nutrition required for human health. 2. Partial least square-discriminant analysis (PLS-DA) and orthogonal projections to latent structures-discriminant analysis (OPLS-DA) were successfully used to detect tuna fish oil (TFO) adulteration. 3. Fourier transform infrared (FTIR) spectroscopy combined with chemometrics is rapid analytical tool for the authentication of TFO.

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“…Fat detection is a widely used method. The following are the examples of ways which have been successfully investigated by using Polymerase Chain Reaction (PCR) [8]: High Perform Liquid Chromatography (HPLC) [9], Gas Chromatography (GC) [10], Form Transform Infra-Red (FTIR) [11,12], electronic nose [13], Liquid Chromatography-Mass Spectroscopy (LC-MC) [14], and Nuclear Magnetic Resonance (NMR) Spectroscopy [15].…”

Section: Introductionmentioning

confidence: 99%

Authentication of Sprague Dawley Rats (Rattus Norvegicus) Fat With Gc-MS (Gas Chromatography-Mass Spectrometry) Combined With Chemometrics

Guntarti¹,

Ningrum²,

Gandjar³

et al. 2021

Int J App Pharm

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Objective: Misuse of rat meat as food worried people. Rat meat can come from research waste; one of the rats used in the research was the Sprague Dawley. Analysis of rat meat in food can be done using fat. The aim of this study was to authenticate rat fat with GC-MS combined with chemometrics. Methods: The meat of Sprague Dawley rats, wild boar, goats, cow, and processed meatballs was put in the oven at 90-100 °C for±one hour, then derivatized with BF3 and NaOH in methanol to get the methyl ester for injected in GC-MS instrument. The results obtained were in the form of chromatograms and spectrograms. The data was processed using Principal Component Analysis (PCA) to grouping rat's meat with others (wild boars, goats, cows, and processed meatballs). Results: Rat meat fatty acid analysis results with GC-MS were obtained oleate (43.32±1.43)%, linolenate (32.24±1.46)%, palmitate (19.75±0.09)%, palmitoleate (1.14±0.06)%, stearate (0.26±0.01)%, myristate(0.18±0.01)%, margarate (0.15±0.02)%, and pentadecanoate (0.14±0.01)%. The PCA chemometrics results showed that rat meats had scores that close to cows, which meant they had similar fatty acid composition. Conclusion: The GC-MS method, combined with PCA chemometrics, tested rat fat with other animals and processed meatballs samples on the market.

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The potential use of infrared spectroscopy and multivariate analysis for differentiation of beef meatball from dog meat for Halal authentication analysis

Cited by 12 publications

References 22 publications

Challenges Faced by Halal Meat Industry: A Review

Challenges Faced by Halal Meat Industry: A Review

Rapid detection of tuna fish oil adulteration using FTIR-ATR spectroscopy and chemometrics for halal authentication

Authentication of Sprague Dawley Rats (Rattus Norvegicus) Fat With Gc-MS (Gas Chromatography-Mass Spectrometry) Combined With Chemometrics

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