DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY

Yıl 2020, Cilt: 45 Sayı: 2, 369 - 379, 15.01.2020

Prof. Dr. Kezban Candoğan Ebru Deniz Evrim Güneş Altuntaş Naşit İğci Duygu Özel Demiralp

https://doi.org/10.15237/gida.GD19146

Cited By: 1

Öz

Fourier Transform Infrared (FTIR) Spectroscopy with chemometrics was employed to discriminate pork, horse or donkey meat substitution in beef. Wavenumber range of 1480-1360 cm−1 (94.97% of variance is explained by the first two principal components) and fingerprint region (FR) (90.08%) clearly differentiated beef, pork and beef-pork mixtures in principal component analysis (PCA). For beef-donkey mixtures, 1760-1710 cm−1 (99.31%) and FR (96.03%) provided discrimination. For beef-horse meat mixtures; a grouping was obtained for 1290-1210 cm−1 (90.41%), FR (84.83%) and whole spectrum (88.61%). In hierarchical cluster analysis (HCA), the region between 1480-1425 cm-1 was able to separate all donkey adulterated mixtures, 100% beef and 100% donkey meat from each other with 100% sensitivity and specificity while 2980-2880 cm-1, whole spectrum and FR provided differentiation for beef-horse mixtures. 1760-1710 and 1210-1190 cm−1 regions provided classification between 100% beef, 100% pork and pork-beef mixtures (except for 5% of substituted) with 100% sensitivity and specificity. 

Anahtar Kelimeler

Beef, donkey meat, horse meat, pork, adulteration, FTIR spectroscopy

Destekleyen Kurum

TÜBİTAK (Scientific and Technological Research Council of Turkey), Ankara University Scientific Research Projects Office

Proje Numarası

TÜBİTAK: 214O182, ANKARA UNIVERSITY: 17L0443007

Teşekkür

This work was supported by TÜBİTAK (Scientific and Technological Research Council of Turkey) with Project # 214O182, and Ankara University Scientific Research Projects Office with Project # 17L0443007.

SIĞIR ETİ KARIŞIMLARINDA DOMUZ, AT VE EŞEK ETİ TAĞŞİŞİNİN FOURIER DÖNÜŞÜMLÜ KIZILÖTESİ SPEKTROSKOPİSİ İLE BELİRLENMESİ

Öz

Sığır eti karışımlarında domuz, at ve eşek etleri tağşişinin belirlenmesinde Fourier Dönüşümlü Kızılötesi (FTIR) spektroskopisi, kemometri ile birlikte kullanılmıştır. Temel bileşenler analizinde (PCA) sığır, domuz ve sığır-domuz eti karışımları 1480-1360 cm−1 (varyansın %94.97’si ilk iki temel bileşen tarafından açıklanmıştır) dalga sayısı aralığında ve parmak izi bölgesinde (PB) (%90.80) ayırt edilmiştir. Sığır-eşek eti karışımlarının ayrımında, 1760-1710 cm−1 dalga sayısı aralığı (%99.31) ve PB (%96.03) başarılı olurken; sığır-at eti karışımlarında 1290-1210 cm−1 (%90.41) aralığı, PB (%84.83) ve tüm spektrumda (%88.61) gruplama sağlanmıştır. Hiyerarşik kümeleme analizinde (HCA), 1480-1425 cm-1 dalga sayısı aralığı tüm eşek eti karışımlarının, %100 eşek eti ve %100 sığır etinin; 2980-2880 cm-1 dalga sayısı aralığı, tüm spektrum ve PB ise sığır-at karışımlarının, %100 at ve %100 sığır örneklerinin ayrımında %100 duyarlılık ve özgüllükte kullanılabilecek bölgeler olarak belirlenmiştir. 1760-1710 ve 1210-1190 cm−1 arasındaki bölgeler %100 sığır, %100 domuz ve domuz-sığır karışımlarının (%5ʼlik karışım hariç) %100 duyarlılık ve özgüllük ile kümelenmesini sağlamıştır. 

Anahtar Kelimeler

Beef, donkey meat, horse meat, pork, adulteration, FTIR spectroscopy

Proje Numarası

TÜBİTAK: 214O182, ANKARA UNIVERSITY: 17L0443007

Kaynakça

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