A novel method for discrimination of beef and horsemeat using Raman spectroscopy

BOYACI İ. H., TEMİZ H. T., UYSAL R. S., Velioglu H. M., YADEGARI R. J., RISHKAN M. M.

FOOD CHEMISTRY, cilt.148, ss.37-41, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 148
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.foodchem.2013.10.006
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.37-41
  • Hacettepe Üniversitesi Adresli: Evet

Özet

A new approach, based on the usage of Raman spectroscopy in combination with chemometrics, was developed for the rapid determination of beef adulteration with horsemeat. The data mining process of collected Raman spectra was performed with principal component analysis (PCA). Pure fat samples, extracted from forty-nine meat beef and horsemeat samples, were analysed using the Raman spectroscopy. All meat samples were classified successfully according to their origins. The presence of different concentrations (25%, 50%, 75%, w/w) of horsemeat in beef was also differentiated using the developed model system. This study offers a rapid assay for determination of meat adulteration by discriminating beef and horsemeat with high accuracy, a short analysis time (30 s) and no requirement for time-consuming sample preparation procedures. (C) 2013 Elsevier Ltd. All rights reserved.