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:: Volume 15, Issue 2 (Summer 2020) ::
2020, 15(2): 95-100 Back to browse issues page
Authentication of Red Meat Quantities Reported on Labels of the Industrial Kebab Loghmeh Using Analysis of Fourier Transform Infrared Data and Chemometric Methods
M Ghazanfari, A Motallebi *, H Hosseini , N Rokni
Department Of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract:   (380 Views)
Background and Objectives: Kebab loghmeh is one of the most popular meat products in Iran. Quantitative assessment of the red meats is critical as the most important factor in authentication of this meat product. Other methods of adulteration tracing do not include enough efficiency to quantitatively assess quantities of the red meats in final products. Therefore, the objective of the current study was to quantitatively assess red meats in Kebab loghmeh samples using Fourier transform infrared (FTIR) method and chemometric methods.
 Materials & Methods: Samples of industrial Kebab loghmeh containing 70 and 90% of red meats from three various brands were purchased from the local markets and standard formula samples were prepared in meat product factories (total sample number of 36). All samples were transferred to the laboratory under cold conditions. Data from FTIR were analyzed using PCA, PLS-DA and SIMCA methods as chemometric methods.
Results: Results of multiple linear regression and chemometric methods with high determination coefficient (R2 = 0.9999) showed that 67% of the samples did not included information provided on the labels.
Conclusion: Analysis of FTIR data using chemometric methods is appropriate for the quantification of red meats in kebab loghmeh samples.
Keywords: Kebab loghmeh, Chemometrics, Authentication, Adulteration, Fourier transform infrared
Full-Text [PDF 434 kb]   (230 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2019/10/3 | Accepted: 2020/01/15 | Published: 2020/06/27
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Ghazanfari M, Motallebi A, Hosseini H, Rokni N. Authentication of Red Meat Quantities Reported on Labels of the Industrial Kebab Loghmeh Using Analysis of Fourier Transform Infrared Data and Chemometric Methods. Iranian Journal of Nutrition Sciences & Food Technology. 2020; 15 (2) :95-100
URL: http://nsft.sbmu.ac.ir/article-1-2893-en.html


Volume 15, Issue 2 (Summer 2020) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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