Guntarti Any, Ahda Mustafa, Kusbandari Aprilia, Prihandoko Satriyo W
Faculty of Pharmacy, Universitas Ahmad Dahlan, Jakarta, Indonesia.
J Pharm Bioallied Sci. 2019 Dec;11(Suppl 4):S594-S600. doi: 10.4103/jpbs.JPBS_209_19. Epub 2019 Dec 30.
Sausage is one of foods which must be confirmed halal to consumers. Meat is commonly used in producing sausages, especially beef. However, due to high cost of meat producer usually mixes the ingredients with other cheaper meats, such as pork. This study aimed to analyze the differences in the spectral profile of lard and beef in the sausages using Fourier transform infrared (FTIR). Lard and beef tallow was extracted using Soxhlet apparatus at ±70°C for 6 h with -hexane. After extraction, lard and beef tallow was evaporated. Then obtained fats were stored in eppendorf and analyzed using FTIR spectrophotometer. The results were then combined with chemometrics such as Partial least squares (PLS) for the quantitative analysis and principal component analysis (PCA) for classification. PLS and PCA analysis was performed on 1200-1000 cm. The results of the analyzed PLS provided the linear regression equation = 0.921 + 4.623 with = 0.985 and root-mean-square error of calibration (RMSEC) = 2.094%. External validation root-mean-square error of prediction (RMSEP) was 4.77% and internal validation root-mean-square-error cross-validation (RMSECV) was 5.12%. The results of the PCA analysis showed the classification of different quadrants between 100% pork sausage and 100% beef sausage. Thus, it can be concluded that FTIR spectroscopy method combined with chemometrics can be applied to identify the presence of pork in the sausage.
香肠是必须向消费者确认其为清真食品的食物之一。肉类常用于生产香肠，尤其是牛肉。然而，由于肉类成本高昂，生产商通常会将配料与其他较便宜的肉类混合，比如猪肉。本研究旨在使用傅里叶变换红外光谱（FTIR）分析香肠中猪油和牛肉的光谱特征差异。使用索氏提取器在约70°C下用正己烷对猪油和牛脂提取6小时。提取后，将猪油和牛脂蒸发。然后将得到的脂肪储存在微量离心管中，并使用FTIR分光光度计进行分析。然后将结果与化学计量学方法相结合，如用于定量分析的偏最小二乘法（PLS）和用于分类的主成分分析（PCA）。PLS和PCA分析在1200 - 1000厘米波段进行。PLS分析结果提供了线性回归方程 = 0.921 + 4.623，其中 = 0.985，校准均方根误差（RMSEC） = 2.094%。外部验证预测均方根误差（RMSEP）为4.77%，内部验证交叉验证均方根误差（RMSECV）为5.12%。PCA分析结果显示了100%猪肉香肠和100%牛肉香肠在不同象限的分类。因此，可以得出结论，FTIR光谱法结合化学计量学可用于识别香肠中猪肉的存在。
