Application of FTIR Spectroscopy and Chemometrics for Halal Authentication of Beef Meatball Adulterated with Dog Meat
Wiranti Sri Rahayu(1), Abdul Rohman(2*), Sudibyo Martono(3), Sudjadi Sudjadi(4)
(1) Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
(2) Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
(3) Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
(4) Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
(*) Corresponding Author
Abstract
Beef meatball is one of the favorite meat-based food products among Indonesian community. Currently, beef is very expensive in Indonesian market compared to other common meat types such as chicken and lamb. This situation has intrigued some unethical meatball producers to replace or adulterate beef with lower priced-meat like dog meat. The objective of this study was to evaluate the capability of FTIR spectroscopy combined with chemometrics for identification and quantification of dog meat (DM) in beef meatball (BM). Meatball samples were prepared by adding DM into BM ingredients in the range of 0–100% wt/wt and were subjected to extraction using Folch method. Lipid extracts obtained from the samples were scanned using FTIR spectrophotometer at 4000–650 cm-1. Partial least square (PLS) calibration was used to quantify DM in the meatball. The results showed that combined frequency regions of 1782–1623 cm-1 and 1485-659 cm-1 using detrending treatment gave optimum prediction of DM in BM. Coefficient of determination (R2) for correlation between the actual value of DM and FTIR predicted value was 0.993 in calibration model and 0.995 in validation model. The root mean square error of calibration (RMSEC) and standard error of cross validation (SECV) were 1.63% and 2.68%, respectively. FTIR spectroscopy combined with multivariate analysis can serve as an accurate and reliable method for analysis of DM in meatball.
Keywords
Full Text:
Full Text PDFReferences
[1] Rohman, A., Sismindari, Erwanto, Y., and Man, Y.B.C., 2011, Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy, Meat Sci., 88 (1), 91–95.
[2] Soares, S., Amaral, J.S., Oliveira, M.B.P.P., and Mafra, I., 2014, Quantitative detection of soybean in meat products by a TaqMan real-time PCR assay, Meat Sci., 98 (1), 41–46.
[3] Ali, M.E., Hashim, U., Dhahi, T.S., Mustafa, S., Man, Y.B.C., and Latif, M.A., 2012, Analysis of pork adulteration in commercial burgers targeting porcine-specific mitochondrial cytochrome B gene by TaqMan probe real-time polymerase chain reaction, Food Anal. Methods, 5 (4), 784–794.
[4] Huda, N., Shen, Y.H., Huey, Y.L., Ahmad, R., and Mardiah, A., 2010, Evaluation of physico-chemical properties of Malaysian commercial beef meatballs, Am. J. Food Technol., 5 (1), 13–21.
[5] Rahman, M.M., Ali, M.M., Hamid, S.B., Mustafa, S., Hashim, U., and Hanapi, U.K., 2014, Polymerase chain reaction assay targeting cytochrome b gene for the detection of dog meat adulteration in meatball formulation, Meat Sci., 97 (4), 404–409.
[6] Podberscek, A.L., 2009, Good to pet and eat: The keeping and consuming of dogs and cats in South Korea, J. Social Issues, 65 (3), 615–632.
[7] Khattak, J.Z.K., Mir, A., Anwar, Z., Wahedi, H.M., Abbas, G., Khattak, H.Z.K., and Ismatullah, H., 2011, Concept of halal food and biotechnology, Adv. J. Food Sci. Technol., 3 (5), 385–389.
[8] Rahmati, S., Julkapli, N.M., Yehye, W.A., and Basirun, W.J., 2016, Identification of meat origin in food products-A review, Food Control, 68, 379–390.
[9] Rohman, A., and Man, Y.B.C., 2012, Analysis of pig derivatives for halal authentication studies, Food Rev. Int., 28 (1), 97–112.
[10] Mursyidi, A., 2013, The role of analytical chemistry in Halal certification, J. Food Pharm. Sci., 1 (1), 1–4.
[11] Raharjo, T.J., Alfiraza, E.N., Enjelina, E., and Pranowo, D., 2017, Validation of a non-specific dye real-time PCR assay for porcine adulteration in meatball using ND5 primer, Indones. J. Chem., 17 (2), 167–174.
[12] Ali, M.E., Rahman, M.M., Hamid, S.B.A., Mustafa, S., Bhassu, S., and Hashim, U., 2014, Canine-specific PCR assay targeting cytochrome b gene for the detection of dog meat adulteration in commercial frankfurters, Food Anal. Methods, 7 (1), 234–241.
[13] Abdel-Rahman, S., El-Saadani, M., Ashry, K., and Haggag, A., 2009, Detection of adulteration and identification of cat's, dog's, donkey's and horse's meat using species-specific PCR and PCR-RFLP techniques, Aust. J. Basic Appl. Sci., 3 (3), 1716–1719.
[14] Kurniawati, E., Rohman, A., and Triyana, K., 2014, Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics, Meat Sci., 96 (1), 94–98.
[15] Rahmania, H., Sudjadi, and Rohman, A., 2015, The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulation, Meat Sci., 100, 301–305.
[16] Pérez-Palacios, T., Ruiz, J., Martín, D., Muriel, E., and Antequera, T., 2008, Comparison of different methods for total lipid quantification in meat and meat products, Food Chem., 110 (4), 1025–1029.
[17] Harino, H., Fukushima, M., and Kawai, S., 2000, Accumulation of butyltin and phenyltin compounds in various fish species, Arch. Environ. Contam. Toxicol., 39 (1), 13–19.
[18] Kondo, T., Yamamoto, H., Tatarazako, N., Kawabe, K., Koshio, M., Hirai, N., and Morita, M., 2005, Bioconcentration factor of relatively low concentrations of chlorophenols in Japanese medaka, Chemosphere, 61 (9), 1299–1304.
[19] Guillén, M.D., and Cabo, N., 1997, Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region, J. Am. Oil Chem. Soc., 74 (10), 1281–1286.
[20] Lerma-García, M.J., Ramis-Ramos, G., Herrero-Martínez, J.M., and Simó-Alfonso, E.F., 2010, Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy, Food Chem., 118 (1), 78–83.
[21] Indonesian Act No. 33. 2014, Halal Products Assurance (Jaminan Produk Halal), http://www.dpr.go.id/dokjdih/document/uu/1615.pdf, accessed on 25 February, 2017.
DOI: https://doi.org/10.22146/ijc.27159
Article Metrics
Abstract views : 9445 | views : 6793Copyright (c) 2018 Indonesian Journal of Chemistry
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Indonesian Journal of Chemistry (ISSN 1411-9420 /e-ISSN 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.
View The Statistics of Indones. J. Chem.