A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method


BOYACI İ. H. , Uysal R. S. , Temiz T., Shendi E. G. , Yadegari R. J. , Rishkan M. M. , ...More

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.238, no.5, pp.845-852, 2014 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 238 Issue: 5
  • Publication Date: 2014
  • Doi Number: 10.1007/s00217-014-2168-1
  • Title of Journal : EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Page Numbers: pp.845-852
  • Keywords: Raman spectroscopy, Principal component analysis, Meat species, Adulteration, POLYMERASE-CHAIN-REACTION, CHROMATOGRAPHY-MASS SPECTROMETRY, PERFORMANCE LIQUID-CHROMATOGRAPHY, GAS-CHROMATOGRAPHY, SPECIES IDENTIFICATION, SENSITIVE IMMUNOASSAY, DISCRIMINANT-ANALYSIS, CHEMICAL-IONIZATION, ACIDS, PORK

Abstract

Raman spectroscopy and the principal component analysis (PCA) were successfully applied to differentiate the origin of the meat and meat products based on their extracted fat samples in the present study. A total of 132 extracted fat samples that were obtained from different meat species (cattle, sheep, pig, fish, poultry, goat and buffalo) and their salami products were examined based on their Raman measurements. Then, the collected Raman data were analyzed with a four-stage PCA method. Seven meat species and their salami products were successfully differentiated from each other according to their origin. The results of this study showed that the Raman spectroscopy with a chemometric method can be used to detect the origin of the meat species in a very short analysis time (30 s) after fat extraction, without requiring complicated chromatographic, immunologic or genetic methods and instruments as well as trained personnel.