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

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, sh...

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Bibliographic Details
Published in:European food research & technology 2014-05, Vol.238 (5), p.845-852
Main Authors: Boyaci, İsmail Hakki, Uysal, Reyhan Selin, Temiz, Tümay, Shendi, Esmaeil Ghanbari, Yadegari, Reza Jafarzadeh, Rishkan, Mojtaba Mahmoudi, Velioglu, Hasan Murat, Tamer, Ugur, Ozay, Dilek Sivri, Vural, Halil
Format: Article
Language:English
Subjects:
Agriculture
Analysis
Analytical Chemistry
Animals
Biotechnology
buffaloes
Cattle
Chemistry
Chemistry and Materials Science
Chromatography
fish
Food
Food processing industry
Food Science
Forestry
goats
Laboratories
Meat
Meat products
Methods
Oils & fats
Original Paper
Poultry
principal component analysis
Principal components analysis
Proteins
Raman spectroscopy
rapid methods
Rule of origin
salami
Sheep
Spectroscopy
Studies
swine
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Summary: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.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-014-2168-1