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

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Deniz E., Gunes Altuntas E., İĞCİ N., Ayhan B., Özel Demiralp F. D., CANDOGAN K.

GIDA, vol.45, no.2, pp.369-379, 2020 (Peer-Reviewed Journal) identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 2
  • Publication Date: 2020
  • Doi Number: 10.15237/gida.gd19146
  • Journal Name: GIDA
  • Journal Indexes: TR DİZİN (ULAKBİM)
  • Page Numbers: pp.369-379
  • Ankara University Affiliated: Yes

Abstract

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 isexplained by the first two principal components) and fingerprint region (FR) (90.08%) clearly differentiatedbeef, 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 groupingwas obtained for 1290-1210 cm−1 (90.41%), FR (84.83%) and whole spectrum (88.61%). In hierarchicalcluster analysis (HCA), the region between 1480-1425 cm-1 was able to separate all donkey adulteratedmixtures, 100% beef and 100% donkey meat from each other with 100% sensitivity and specificity while2980-2880 cm-1, whole spectrum and FR provided differentiation for beef-horse mixtures. 1760-1710 and1210-1190 cm−1 regions provided classification between 100% beef, 100% pork and pork-beef mixtures(except for 5% of substituted) with 100% sensitivity and specificity.