Protein based evaluation of meat species by using laser induced breakdown spectroscopy. (February 2021)

• Record Type: Journal Article
• Authors: Sezer, Banu; Bjelak, Armin; Velioglu, Hasan Murat; Boyaci, Ismail Hakkı
• Is Part Of: Meat science. Volume 172(2021)
• Publication Date: 2021-02
• Subjects: LIBS -- Meat species -- PCA -- PLS -- Adulteration; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108361
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: 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. Highlights: Protein based LIBS method was develop for identification of meat species. Bulk protein, actin and myosin fraction were evaluated for raw meat identification. Discrimination of raw meat species were achieved using LIBS spectra. PCA and PLS chemometric methods were used for analyzing the LIBS spectra.