The University of Queensland, Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), Brisbane, Queensland 4072, Australia.
The University of Queensland, Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), Brisbane, Queensland 4072, Australia; The University of Queensland, School of Agriculture and Food Sciences, Brisbane, Queensland 4072, Australia.
Spectrochim Acta A Mol Biomol Spectrosc. 2023 Jun 5;294:122506. doi: 10.1016/j.saa.2023.122506. Epub 2023 Feb 15.
Consumers demand safe and nutritious foods at accessible prices; where issues associated with adulteration, fraud, and provenance have become important aspects to be considered by the modern food industry. There are many analytical techniques and methods available to determine food composition and quality, including food security. Among them, vibrational spectroscopy techniques are at the first line of defence (near and mid infrared spectroscopy, and Raman spectroscopy). In this study, a portable near infrared (NIR) instrument was evaluated to identify different levels of adulteration between binary mixtures of exotic and traditional meat species. Fresh meat cuts of lamb (Ovis aries), emu (Dromaius novaehollandiae), camel (Camelus dromedarius) and beef (Bos taurus) sourced from a commercial abattoir were used to make different binary mixtures (95 % %w/w, 90 % %w/w, 50 % %w/w, 10 % %w/w and 5 % %w/w) and analysed using a portable NIR instrument. The NIR spectra of the meat mixtures was analysed using principal component analysis (PCA), and partial least squares discriminant analysis (PLS-DA). Two isosbestic points corresponding to absorbances at 1028 nm and 1224 nm were found to be consistent across all the binary mixtures analysed. The coefficient of determination in cross validation (R) obtained for the determination of the per cent of species in a binary mixture was above 90 % with a standard error in cross validation (SECV) ranging between 12.6 and 15 %w/w. Overall, the results of this study indicate that NIR spectroscopy can determine the level or ratio of adulteration in the binary mixtures of minced meat.
消费者要求以可承受的价格购买安全和营养的食品；因此，与掺假、欺诈和来源相关的问题已成为现代食品工业需要考虑的重要方面。有许多分析技术和方法可用于确定食品成分和质量，包括食品安全。其中，振动光谱技术处于第一道防线（近红外和中红外光谱以及拉曼光谱）。在这项研究中，评估了一种便携式近红外（NIR）仪器，以识别二元混合物中外来和传统肉类物种的不同掺假水平。从商业屠宰场采集新鲜羊肉（Ovis aries）、鸸鹋（Dromaius novaehollandiae）、骆驼（Camelus dromedarius）和牛肉（Bos taurus）的肉切块，用于制作不同的二元混合物（95%w/w、90%w/w、50%w/w、10%w/w和 5%w/w），并使用便携式 NIR 仪器进行分析。使用主成分分析（PCA）和偏最小二乘判别分析（PLS-DA）对肉混合物的 NIR 光谱进行分析。在分析的所有二元混合物中，发现对应于 1028nm 和 1224nm 处吸光度的两个等色点是一致的。用于确定二元混合物中物种百分比的交叉验证（R）的确定系数大于 90%，交叉验证标准误差（SECV）在 12.6%w/w 和 15%w/w 之间。总的来说，这项研究的结果表明，近红外光谱可以确定肉末二元混合物中掺假的程度或比例。
