Development of FTIR Spectroscopy and multivariate calibration for authentication beef meatballs from pork meat

Abstract

In several countries, especially Indonesia, meatballs are one of the favorite foods made from meat. The high price of beef is a reason for adulterated beef meat with pork to gain a significant profit. All food products must not contain pig derivatives such as pork in Muslim societies. This study aimed to develop Fourier Transform Infrared (FTIR) spectroscopy in combination with linear discriminant analysis (LDA) for classifying pork in beef meatballs and multivariate calibration for qualitative and quantitative analysis methods using partial least square regression (PLSR) and principal component regression (PCR). The lipid component from meatballs containing pork and beef in different concentrations was obtained by employing three lipid extraction methods, namely BlighDyer, Folch, and Soxhlet methods, and subjected to attenuated total reflectance (ATR) spectral measured at wavenumbers of 4000-650 cm-1 . LDA at 3800-800 cm-1 was able to differentiate between beef meatballs and meatballs containing pork meat (PM). Additionally, PLSR using second derivative FTIR spectra at wavenumbers of 3100-900 cm-1 delivered great region for predicting pork levels in beef meatballs extracted using Folch methods with coefficient determination (R2 ) values was > 0.99 and 0.02% for root mean square error of calibration (RSMEC) and root mean square error of prediction (RSMEP) values, respectively. PCR using absorbance values of 1st derivative FTIR spectra at wavenumbers 1400-800 cm-1 for Bligh-Dyer method and 3800-800 cm-1 for Soxhlet was offered the R2 value was> 0.99 with low RSMEC and RSMEP values for prediction of pork fat in beef meatballs, respectively. It can be concluded that FTIR spectroscopy on the Savitzy-Golay derivatization method in combination with chemometrics was an accurate and quick approach for authenticating pork adulteration in beef meatballs.