Authentication of Wild Boar Meat in Meatball Formulation Using Differential Scanning Calorimetry and Chemometrics

https://doi.org/10.14499/jfps

Any Guntarti(1*), Abdul Rohman(2), Sudibyo Martono(3), Agustinus Yuswanto(4),

(1) Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, 55281, Indonesia Faculty of Pharmacy, Ahmad Dahlan University, Yogyakarta, 55166, Indonesia
(2) Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, 55281, Indonesia Research Center of Halal Products, Gadjah Mada University, Yogyakarta, 55281, Indonesia
(3) Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, 55281, Indonesia
(4) Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, 55281, Indonesia
(*) Corresponding Author

Abstract


Bakso or meatball is one of the Indonesian favorite foods, commonly made from beef. This food is quite popular among Indonesian societies. Due to the high price of beef, unethical producers may adulterate beef with wild boar meat (WBM). In this study, the potential use of differential scanning calorimetry (DSC) combined with multivariate calibration was used to verify adulteration of WBM in meatball formulation. Oil extracted from WBM is characterized by significantly different cooling and heating DSC thermal profiles. The change of characteristic exothermic and endothermic event in oil with increasing crystallization, melting enthalpy and developing both process over a narrower temperature range is investigated. In this research, we developed DSC and multivariate calibration of Partial Least Square (PLS) calibration to analyze WBM in beef meatball. Meanwhile, the chemometrics of Principle Componen Analysis (PCA) is used to classify WBM and beef in the meatball. The validation model using crystalization profiles yield the coefficient of determination (R2) of 0.999 for the correlation between actual value of WBM (x-axis) and DSC predicted value (y-axis) with equation of y= 0.9999 x + 0.0027, root mean square error of cross validation (RMSECV) of 0.380%, and root mean square error of prediction (RMSEP) of 0.203%. PCA is successfully used for classification of WBM in beef meatball. DSC in combination with PLS and PCA can be an alternative technique for analysis of WBM in meatball.

Key words: Differential scanning calorimetry, Wild bear meat, Crystallization profile, Melting profile, Partial least square.


Full Text:

PDF


References

Abd. Mutalib, S., Nazri, W.S.W., Shahimi, S., Yaakob, N., Sani, N.A., Abdullah, A.A., Babji, S. and Ghani, M.A. 2012. Comparison Between Pork and Wild Boar Meat (Sus scrofa ) by Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP). Sains Malaysiana 41(2): 199–204.

Ali, M.E., Hashim, U., Mustafa, S., Man, Y.B.C. and Dhahi T.S. 2012. Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe real-time polymerase chain reaction. Meat Science 91: 454-459.

Angiuli, M., Bussolino, G.C., Ferrari, C., Matteoli, E., Righetti, M.C., Salvetti, G. and Tombari, E. 2009. Calorimetry for fast authentication of edible oils. International Journal of Thermophysics 30: 1014-1024.

AOAC. 1995. Official Methods of Analysis. 16th ed., Association of Official Analytical Chemists,Washington, DC., USA.

Aparicio, R., Morales, M.T., Aparicio-Ruiz, R., Tena N. and Garcia-Gonzalez, D.L. 2013. Authenticity of olive oil: Mapping and comparing official methods and promising alternatives. Food Research International 54: 2025-2038.

Ballin, N.Z. 2010. Authentication of meat and meat products. Meat Science 86: 577-587.

Cerretani, L., Maggio, R.M., Barnaba, C., Toschi, T.G. and Chiavaro, E. 2011. Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil. Food Chemistry 127: 1899-1904.

Chiavaro, E., Vittadini, E., Rodriguez-Estrada, M.T., Cerretani, L. and Bendini, A. 2008. Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil. Food Chemistry 110: 248-256.

Doosti, A., Dehkordi, P.G. and Rahimi, E. 2014. Molecular assay to fraud identification of meat products. Journal of Food Science and Technology 51: 148-152.

Guntarti, A., Martono, S., Yuswanto, A. and Rohman, A. 2015. FTIR Spectroscopy in Combination with Chemometrics for Analysis of Wild Boar Meat in Meatball Formulation. Asian Journal of Biochemistry 10(4): 165-172.

Jafari, M., Kadivar, M. and Keramat, J. 2009. Detection of adulteration in Iranian olive oils using instrumental (GC, NMR, DSC) methods. Journal of the American Oil Chemists’ Society 86: 103-110.

Kumar, A.A., Lindley, M.R. and Mastana, S.S. 2014. A time efficient adaptation of GC-FID method for the analysis of PBMC lipid composition. Journal of Biochemical Technology 5: 760-764.

Kurniawati, E., Rohman, A. and Triyana, K. 2014. Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics. Meat Science 96: 94-98.

Man, Y.B.C., Haryati, T., Ghazali, H.M. and Asbi, B.A. 1999. Composition and thermal profile of crude palm oil and its products. Journal of the American Oil Chemists’ Society 76: 237-242.

Marikkar, J.M.N., Ghazali, H.M., Man, Y.B.C. and Lai, O.M. 2000. The use of cooling and heating thermograms for monitoring oftallow, lard and chicken fat adulterations in canola oil. Food Research International 35: 1007-1014.

Meyer, R., Höfelein, C., Lüthy, J. and Candrian, U. 1995. Polymerase chain reaction-restriction fragment length polymorphism analysis: a simple method for species identification in food. J. AOAC International 78(6): 1542-1551.

Mursyidi, A. 2013. The role of analytical chemistry in Halal certification. Journal of Food and Pharmaceutical Sciences 1: 1-4.

Nakyinsige, K., Man, Y.B.C. and Sazili, A.Q. 2013. Halal authenticity issues in meat and meat products. Meat Science 91: 207-214.

Purnomo, A. and Rahardiyan, D. 2008. Review Article: Indonesian traditional meatball. International Food Research Journal 15: 101-108.

Regenstein, J.M., Chaudry M.M. and Regenstein, C.E. The kosher and halal food laws. Comprehensive Reviews in Food Science and Food Safety 2: 111-127.

Reid, L.M., O'Donnell, C.P. and Downey, G. 2006. Recent technological advances for the determination of food authenticity. Trends in Food Science and Technology 17: 344-353.

Rohman, A. and Man, Y.B.C. 2011. The optimization of FTIR spectroscopy combined with partial least square for analysis of animal fats in quartenary mixtures. Spectroscopy 25: 169-176.

Rohman, A. and Man, Y.B.C. 2012. Analysis of pig derivatives for halal authentication studies. Food Review International 28: 97-112.

Samaraweera, M., Himali, S.M.C., Zeng, S.C., Jianlin, H. and Silva, P. 2011. Development of Molecular Tools to Differentiate Sri Lankan Wild Boar (Sus scrofa affinis) Meat from Exotic and Village Pig (Sus scrofa domestica) Meat. Tropical Agriculture Research 23(1): 11 – 20.

Tan, C.P. and Man, Y.B.C. 2000. Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition. Journal of the American Oil Chemists’ Society 77: 143-155.



DOI: https://doi.org/10.14499/jfps

Article Metrics

Abstract views : 69 | views : 20

Refbacks

  • There are currently no refbacks.