Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination

Authors

DOI:

https://doi.org/10.5219/1162

Keywords:

Beef sausage, FTIR, PCA, PLS, pork sausage

Abstract

Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry combined with chemometrics. This research aims to develop an analysis method using FTIR spectrophotometry combined with chemometrics to analyze lard content in grilled and steamed beef sausage. Reference sausage made from a mixture of pork and beef. This research was designed by making each 7 concentrations variants of pork and steamed sausage samples (100%, 75%, 65%, 50%, 35%, 25% and 0%). Five samples from market were taken from various beef sausage traders. The fat extraction used n-hexane solvent at the temperature of 70 °C for 5 hours. The extracted fat was analyzed by FTIR spectrophotometry combined with chemometrics. The results of spectrum were analyzed using Horizon MBTM to obtain optimum wave number of steamed sausages in the range of 1000 – 791 cm-1 and grilled sausages in the range of
1070 – 796 cm-1. The analysis of steamed sausage with Partial Least Square (PLS) is obtained the equation y = 0.9977x + 0.1166; and the value of R2 0.9977; RMSEC 1.22%; RMSEP 0.22%; and RMSECV 1.26%. The PLS analysis of grilled sausage is obtained the equation y = 0.9972x + 0.1379; and the value of R2 0.9972; RMSEC 1.27%; RMSEP 0.42%; and RMSECV 0.18%. The conclusion of this research is that the FTIR method combined with chemometrics is the proper method for analyzing fat in sausages. The analysis result using Principle Component Analysis (PCA) was obtained from 3 of 5 samples in the market which had the similar physicochemical properties of lard sausage.

Downloads

Download data is not yet available.

References

El-Gindy, A., Emara, S., Mostafa, A. 2006. Application and Validation of Chemometrics-Assited Spectrophotometry and Liquid Chromatography for The Simultaneous Determination of Six-Component Pharmaceuticals. Journal of Pharmaceutical and Biomedical Analysis, vol 41, no. 2, p. 421-430. https://doi.org/10.1016/j.jpba.2005.12.005

Garcia, M. J. L. 2012. Characterization and authentication of olive and other vegetables oils. New analytical methods. Doctoral thesis. Springer Heidelberg : Berlin. 217 p. ISBN 978-3-642-31417-9.

Guntarti, A., Martono, S., Yuswanto, A., Rohman, A. 2015. FTIR Spectroscopy in Combination with Chemometrics for analysis of Wild Boar Meat in Meatball Formulation. Asian Journal of Biochemistry, vol. 10, no. 4, p. 165-172. https://doi.org/10.3923/ajb.2015.165.172

Guntarti, A., Prativi, S. R. 2017. Application method of fourier transform infrared (FTIR) combined with chemometrics for analysis of rat meat (Rattus diardi) in meatballs beef. Pharmaciana, vol. 7, no. 2, p. 133-140. https://doi.org/10.12928/pharmaciana.v7i2.4247

Che Man, Y. B., Syahariza, Z. A., Rohman, A. 2010. Analysis of Fats and Oils, in Fourier Transform Infrared Spectroscopy. In Rees, O. J. Fourier Transform Infrared (FTIR) Spectroscopy: Developments, Tehniques and Applications. Nova Science Pub Inc : UK. ISBN: 978-1616688356.

Jaswir, I., Mirghani, M. E. S., Hassan, T. H., Said, M. Z. M. 2003. Determination of Lard in Mixture of body fats of Mutton and Cow by Fourier Transform Infrared Spectroscopy. Journal of Oleo Science, vol. 52, no. 12, p. 633-638. https://doi.org/10.5650/jos.52.633

Marikkar, J. M. N., Ghazali, H. M., Che Man, Y. B., Peiris, T. S. G., Lai, O. M. 2005. Use of gas liquid chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils. Food Chemistry, vol. 90, no. 1-2, p. 23-30. https://doi.org/10.1016/j.foodchem.2004.03.021

Rahmania, H., Sudjadi, Rohman, A. 2015. The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulation. Meat Science, vol. 100, p. 301-305. https://doi.org/10.1016/j.meatsci.2014.10.028

Regenstein, J. M., Chaudry, M. M., Regenstein, C. E. 2006. The Kosher and Halal Food Laws. Comprehensive Reviews in Food Science and Food Safety, vol. 2, no. 3, p. 111-127. https://doi.org/10.1111/j.1541-4337.2003.tb00018.x

Rohman, A., Che Man, Y. B. 2010. FTIR Spectroscopy Combined with Chemometrics for Analysis of Lard in The Mixtures with Body Fats of Lamb, Cow, and Chicken. International Food Reaserch Journal, vol. 17, p. 519-527.

Rohman, A., Che Man, Y. B. 2011. The Use of Fourier Transform Mid Infrared (FT-MIR) Spectroscopy for Detection and Quaantification of Alduteration in Virgin Coconut Oils. Food Chemistry, vol. 129, no. 2, p. 583-588. https://doi.org/10.1016/j.foodchem.2011.04.070

Rohman, A., Che Man, Y. B. 2012. Analysis of pig derivatives for halal authentication studies. Food Reviews International, vol. 28, no. 1, p. 97-112. https://doi.org/10.1080/87559129.2011.595862

Rowe, R. C., Sheskey, P. J., Quinn, M. E. 2009. Handbook of Pharmaceutical Expipience. RPS Publishing : Great Britain. 917 p. ISBN: 978 0 85369 792 3.

Schieber, A. 2008. Introduction to Food authentication. In Sun, D. W. Modern techniques for food authentication. Elsevier Inc : New York. 714 p. ISBN: 9780123740854.

Stuart, B. H. 2004. Infrared Spectroscopy: Fundamentals and Applications. John Wiley and Sons : United Kingdom. 224 p. ISBN: 9780470854273. https://doi.org/10.1002/0470011149

Sari, T. N. I., Guntarti, A. 2018. Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with Chemometrics. Indonesian Journal and Medicine and Health, vol. 9, no. 1, p. 16-23. https://doi.org/10.20885/JKKI.Vol9.Iss1.art4

Zhao, Q., Yang, K., Li, W., Xing, B. 2014. Concentration-depenent polyparameter linear free energy relationships to predict organic compound sorption on carbon nanotubes. Scientific Reports, vol. 4, p. 3888-3897 https://doi.org/10.1038/srep03888

Published

2019-10-28

How to Cite

Guntarti, A., Ahda, M., & Sunengsih, N. (2019). Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 767–772. https://doi.org/10.5219/1162