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

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

doi:10.1007/s11694-015-9238-3

Cited by 30 publications

(8 citation statements)

References 33 publications

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“…The GO was electro-deposited on SPCE and characterised by cyclic voltammetry (CV) by observing the redox activity of the electroactive species [Fe(CN) 6 ] 3-/[Fe(CN) 6 ] 4using 10 mM K 3 [Fe(CN) 6 ] containing 100 mM of KCl. The CV was done for seven cycles at a potential range at −1.6 to +0.4 V for 120 s, at a frequency 50 Hz, amplitude 0.04 V and voltage step at 0.004 V [20].…”

Section: Modification Of Spce With Go and Electrochemical Characterismentioning

confidence: 99%

Electrochemical DNA biosensor for detection of pork (Sus scrof) using screen printed carbon-reduced graphene oxide electrode

Hartati¹,

Setiawati²,

Sofyatin³

et al. 2020

ScienceAsia

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The identification of pork in foodstuff is critical regarding the counterfeiting of meat and kosherness, which is a particular concern for certain religions. In this study, we developed an electrochemical detection method of pork DNA without the use of DNA amplification by using screen printed carbon-reduced graphene oxide (SPC-RGO) electrode. The probe DNA of CytB gene of S. scrofa mtDNA was immobilized on the SPC-RGO surface by passive adsorption. Differential pulse voltammetry (DPV) was used to characterise the probe-target DNA hybridisation based on the target's guanine oxidation signal. The Placket-Burman and Box Behnken designs were used to select the factors that influence the hybridisation of probe-target DNA and to optimise each parameter. The following findings regarding the several factors that influence the hybridisation process and optimum condition were obtained: 5.0 µg/ml of probe DNA, 6.0 min of immobilisation time of probe DNA, 20.0 min of probe-target hybridisation time, a scan rate at 0.5 V/s, the pulse amplitude at 50.0 mV, and the washing time of the electrode being as long as 40 s. The limit of detection was obtained at 1.76 µg/ml for the linear range of 0-10.0 µg/ml target DNA while the relative standard deviation (RSD) was 2.25%. The DNA biosensor was tested on the isolated DNA samples from pork, chicken and beef while the voltammetry response reveals that it can distinguish the samples. These results indicate that the proposed electrochemical DNA biosensor has the potential to develop the detection method of pork content in the food samples.

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Section: Modification Of Spce With Go and Electrochemical Characterismentioning

confidence: 99%

Electrochemical DNA biosensor for detection of pork (Sus scrof) using screen printed carbon-reduced graphene oxide electrode

Hartati¹,

Setiawati²,

Sofyatin³

et al. 2020

ScienceAsia

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“…Therefore, Rady and Adedeji resolved by this investigation that Vis-NIR spectroscopy has potential to examine authentic minced meat products quickly and reliably. For the identification and quantification of pig adulteration in beef meatballs, Kuswandi et al ( 62 ) used chemometrics for analyzing NIR spectral data obtained for examining adulterated pork. For quantitative analysis, the PLS regression model was employed, while LDA model was used for qualitative estimation.…”

Section: Latest Spectroscopic Techniques Used For Authentication Of A...mentioning

confidence: 99%

Spectroscopic techniques for authentication of animal origin foods

Chaudhary

Kajla²,

Dewan³

et al. 2022

Front. Nutr.

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Milk and milk products, meat, fish and poultry as well as other animal derived foods occupy a pronounced position in human nutrition. Unfortunately, fraud in the food industry is common, resulting in negative economic consequences for customers as well as significant threats to human health and the external environment. As a result, it is critical to develop analytical tools that can quickly detect fraud and validate the authenticity of such products. Authentication of a food product is the process of ensuring that the product matches the assertions on the label and complies with rules. Conventionally, various comprehensive and targeted approaches like molecular, chemical, protein based, and chromatographic techniques are being utilized for identifying the species, origin, peculiar ingredients and the kind of processing method used to produce the particular product. Despite being very accurate and unimpeachable, these techniques ruin the structure of food, are labor intensive, complicated, and can be employed on laboratory scale. Hence the need of hour is to identify alternative, modern instrumentation techniques which can help in overcoming the majority of the limitations offered by traditional methods. Spectroscopy is a quick, low cost, rapid, non-destructive, and emerging approach for verifying authenticity of animal origin foods. In this review authors will envisage the latest spectroscopic techniques being used for detection of fraud or adulteration in meat, fish, poultry, egg, and dairy products. Latest literature pertaining to emerging techniques including their advantages and limitations in comparison to different other commonly used analytical tools will be comprehensively reviewed. Challenges and future prospects of evolving advanced spectroscopic techniques will also be descanted.

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“…Beside FT-IR, NIR spectroscopy has also been widely exploited in this regard. For instance, Kuswandi et al used NIR coupled with PLS-DA to detect pork adulteration in beef meatballs [212]. This approach provided extremely satisfying results, since the optimal classification model detected all the adulterated samples.…”

Section: Meat and Meat Productsmentioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

111

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Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

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

Cited by 30 publications

References 33 publications

Electrochemical DNA biosensor for detection of pork (Sus scrof) using screen printed carbon-reduced graphene oxide electrode

Electrochemical DNA biosensor for detection of pork (Sus scrof) using screen printed carbon-reduced graphene oxide electrode

Spectroscopic techniques for authentication of animal origin foods

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

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