Protein based evaluation of meat species by using laser induced breakdown spectroscopy

Sezer B., Bjelak A., VELİOĞLU H. M., BOYACI İ. H.

MEAT SCIENCE, cilt.172, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 172
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.meatsci.2020.108361
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, EMBASE, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Index Islamicus, MEDLINE, Veterinary Science Database
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Meat adulteration through partial substitution with cheaper species or mislabeling causes significant problems in terms of health, religious beliefs, economy, and product quality. Therefore, identification of meat species is crucial for monitoring and prevention of meat fraud. In the present study, protein based laser induced breakdown spectroscopy method was developed for the first time to identify three meat species (beef, chicken and pork) by using bulk proteins and protein fractions, namely actin and myosin. LIBS spectra were evaluated with principal component analysis for clustering pattern of meat species, and partial least square analysis was performed to determine adulteration ratio. In PLS analysis, limit of detection (LOD) values for beef adulteration with chicken and pork meat were calculated as 2.84% and 3.89% by using bulk proteins, respectively.