Pork adulteration in commercial meatballs determined by chemometric analysis of NIR Spectra

Bambang Kuswandi, Khrisna Agung Cendekiawan, Nia Kristiningrum, Musa Ahmad

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The use of chemometrics to analyse near infrared (NIR) spectra to determine pork adulteration in beef meatball was developed. Since, the adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and simple technique for the determination and quantification of pork adulteration in beef meatball using NIR spectra and chemometrics. Both partial least-squares (PLS) calibration and linear discriminant analysis (LDA) model were developed to determine pork adulteration in beef meatballs. The models using the first derivative spectra, accurately classified 100 % of the pork adulterated beef meatballs samples using training set and test set. The PLS and LDA models were subsequently used for the determination of pork adulteration in real beef meatball samples. The results showed that the PLS and LDA models developed were in good agreement with the immunochromatographic method. Therefore, the potential of NIR spectra and chemometrics as a rapid method for halal authentication and identification of pork adulteration in beef meatball have been successfully developed.

Original languageEnglish
Pages (from-to)313-323
Number of pages11
JournalJournal of Food Measurement and Characterization
Volume9
Issue number3
DOIs
Publication statusPublished - 11 Sep 2015
Externally publishedYes

Fingerprint

Beef
chemometrics
adulterated products
pork
beef
Infrared radiation
Discriminant analysis
discriminant analysis
least squares
Discriminant Analysis
Least-Squares Analysis
Red Meat
rapid methods
Authentication
calibration
chemical derivatives
Calibration
Derivatives
sampling
methodology

Keywords

  • Chemometrics
  • Food adulteration
  • Halal authentication
  • Meatball
  • NIR spectroscopy

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Safety, Risk, Reliability and Quality

Cite this

Pork adulteration in commercial meatballs determined by chemometric analysis of NIR Spectra. / Kuswandi, Bambang; Cendekiawan, Khrisna Agung; Kristiningrum, Nia; Ahmad, Musa.

In: Journal of Food Measurement and Characterization, Vol. 9, No. 3, 11.09.2015, p. 313-323.

Research output: Contribution to journalArticle

Kuswandi, Bambang ; Cendekiawan, Khrisna Agung ; Kristiningrum, Nia ; Ahmad, Musa. / Pork adulteration in commercial meatballs determined by chemometric analysis of NIR Spectra. In: Journal of Food Measurement and Characterization. 2015 ; Vol. 9, No. 3. pp. 313-323.
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