Detection and quantification of offal content in ground beef meat using vibrational spectroscopic-based chemometric analysis

Abstract As less consumed animal by-product, beef and pork offal have chances to sneak into the authentic ground beef meat products, and thus a rapid and accurate detection and quantification technique is highly required. In this study, Fourier transformed-infrared (FT-IR) spectroscopy was investiga...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Yaxi Hu, Liang Zou, Xiaolin Huang, Xiaonan Lu
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/7c42f35aa09a4bd1953e8c1c6d197c29
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:7c42f35aa09a4bd1953e8c1c6d197c29
record_format	dspace
spelling	oai:doaj.org-article:7c42f35aa09a4bd1953e8c1c6d197c292021-12-02T15:04:52ZDetection and quantification of offal content in ground beef meat using vibrational spectroscopic-based chemometric analysis10.1038/s41598-017-15389-32045-2322https://doaj.org/article/7c42f35aa09a4bd1953e8c1c6d197c292017-11-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-15389-3https://doaj.org/toc/2045-2322Abstract As less consumed animal by-product, beef and pork offal have chances to sneak into the authentic ground beef meat products, and thus a rapid and accurate detection and quantification technique is highly required. In this study, Fourier transformed-infrared (FT-IR) spectroscopy was investigated to develop an optimized protocol for analyzing ground beef meat potentially adulterated with six types of beef and pork offal. Various chemometric models for classification and quantification were constructed for the collected FT-IR spectra. Applying optimized chemometric models, FT-IR spectroscopy could differentiate authentic beef meat from adulterated samples with >99% accuracy, to identify the type of offal in the sample with >80% confidence, and to quantify five types of offal in an accurate manner (R 2 > 0.81). An optimized protocol was developed to authenticate ground beef meat as well as identify and quantify the offal adulterants using FT-IR spectroscopy coupled with chemometric models. This protocol offers a limit of detection <10% w/w of offal in ground beef meat and can be applied by governmental laboratories and food industry to rapidly monitor the integrity of ground beef meat products.Yaxi HuLiang ZouXiaolin HuangXiaonan LuNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-9 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Yaxi Hu Liang Zou Xiaolin Huang Xiaonan Lu Detection and quantification of offal content in ground beef meat using vibrational spectroscopic-based chemometric analysis
description	Abstract As less consumed animal by-product, beef and pork offal have chances to sneak into the authentic ground beef meat products, and thus a rapid and accurate detection and quantification technique is highly required. In this study, Fourier transformed-infrared (FT-IR) spectroscopy was investigated to develop an optimized protocol for analyzing ground beef meat potentially adulterated with six types of beef and pork offal. Various chemometric models for classification and quantification were constructed for the collected FT-IR spectra. Applying optimized chemometric models, FT-IR spectroscopy could differentiate authentic beef meat from adulterated samples with >99% accuracy, to identify the type of offal in the sample with >80% confidence, and to quantify five types of offal in an accurate manner (R 2 > 0.81). An optimized protocol was developed to authenticate ground beef meat as well as identify and quantify the offal adulterants using FT-IR spectroscopy coupled with chemometric models. This protocol offers a limit of detection <10% w/w of offal in ground beef meat and can be applied by governmental laboratories and food industry to rapidly monitor the integrity of ground beef meat products.
format	article
author	Yaxi Hu Liang Zou Xiaolin Huang Xiaonan Lu
author_facet	Yaxi Hu Liang Zou Xiaolin Huang Xiaonan Lu
author_sort	Yaxi Hu
title	Detection and quantification of offal content in ground beef meat using vibrational spectroscopic-based chemometric analysis
title_short	Detection and quantification of offal content in ground beef meat using vibrational spectroscopic-based chemometric analysis
title_full	Detection and quantification of offal content in ground beef meat using vibrational spectroscopic-based chemometric analysis
title_fullStr	Detection and quantification of offal content in ground beef meat using vibrational spectroscopic-based chemometric analysis
title_full_unstemmed	Detection and quantification of offal content in ground beef meat using vibrational spectroscopic-based chemometric analysis
title_sort	detection and quantification of offal content in ground beef meat using vibrational spectroscopic-based chemometric analysis
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/7c42f35aa09a4bd1953e8c1c6d197c29
work_keys_str_mv	AT yaxihu detectionandquantificationofoffalcontentingroundbeefmeatusingvibrationalspectroscopicbasedchemometricanalysis AT liangzou detectionandquantificationofoffalcontentingroundbeefmeatusingvibrationalspectroscopicbasedchemometricanalysis AT xiaolinhuang detectionandquantificationofoffalcontentingroundbeefmeatusingvibrationalspectroscopicbasedchemometricanalysis AT xiaonanlu detectionandquantificationofoffalcontentingroundbeefmeatusingvibrationalspectroscopicbasedchemometricanalysis
_version_	1718389026109521920

Detection and quantification of offal content in ground beef meat using vibrational spectroscopic-based chemometric analysis

Ejemplares similares