Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay

• Published in: Food chemistry 2022-03, Vol.372, p.131245-131245, Article 131245
• Main Authors: Sezer, Banu, Bjelak, Armin, Murat Velioglu, Hasan, Hakkı Boyaci, Ismail
• Format: Article
• Language: English
• Subjects: LIBS; Myofibrillar proteins; PCA; PLS; Sarcoplasmic proteins
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.131245

•A new LIBS method was proposed for monitoring the processed meat samples.•An innovative LIBS based method is developed to quantify meat adulteration.•Protein based LIBS combined with PCA method allowed rapid identification of meat species.•LODs for beef:pork and beef chicken mix were found below than 4% for salami and sausage samples. The detection of meat fraud and mislabeling in processed meat products is a raising concern for consumers. The aim of this study was to develop and demonstrate the potential of protein-based laser induced breakdown spectroscopy (LIBS) method to be used for the identification of beef, chicken, and pork in fermented sausage and salami products. In this respect, bulk protein and protein fractions rich in sarcoplasmic and myofibrillar protein of sausage and salami products were obtained and subjected to LIBS analysis. LIBS spectrum was evaluated with chemometric methods to classify meat species and determine adulteration ratio by using principal component analysis and partial least square analysis, respectively. Limit of detection values for chicken and pork adulteration in beef sausage were found as 3.68 and 3.83% for myofibrillar fraction, while those values in beef salami were found as 3.80 and 3.47% for sarcoplasmic fraction, respectively.