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. , ...Daha Fazla

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.238, ss.845-852, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 238 Konu: 5
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1007/s00217-014-2168-1
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Sayfa Sayıları: ss.845-852

Özet

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.