Use of Fourier transform infrared spectroscopy (FTIR) and PCA, PLS-DA and SIMCA techniques for the authenticity of hamburger meats

Document Type : Original Article

Authors

1 Department Of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

2 Department Of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.

3 Food Sciences & Technology Department, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran

10.30466/vrf.2019.104378.2481

Abstract

Fourier transform infrared spectroscopy (FTIR) is one of the most valid and accurate methods for the authenticity of food products. Use of multivariate classification techniques such as fundamental chemometric techniques with FTRI creates a powerful approach for the authenticity of food products. The aim of this study was to use FTIR with chemiometric techniques such as principle component analysis (PCA), partial least squares-discriminative analysis (PLS-DA) and soft independent modeling of class analogy (SIMCA) for the authentication of beef hamburgers. Authentic and industrial hamburgers, containing 60, 70, 85 and 90% of beef, were produced in meat factories and purchased from local markets, respectively. Adulterated samples were formulated using mixture design approaches. Samples were analyzed using FTRI at wave numbers of 400–4000 cm-1. Spectra were assessed using multivariate chemometrics. Results showed that absorptions at 1650, 1745 and 2853 cm-1 were different for authentic and adulterated hamburgers. Therefore, simultaneous application of FTRI, fundamental chemometrics and SIMCA are efficient approaches to discriminate authentic and adulterated samples.

Keywords



Articles in Press, Accepted Manuscript
Available Online from 14 June 2021
  • Receive Date: 25 February 2019
  • Revise Date: 20 May 2019
  • Accept Date: 08 June 2019