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

Any Guntarti,Mustofa Ahda,Neng Sunengsih

doi:10.5219/1162

Any Guntarti, Mustofa Ahda + Show 1 more

Open Access

https://doi.org/10.5219/1162

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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 of1070 – 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.

Highlights

Consuming halal food both physically and spiritually is an obligation for every Muslim
Fat extracts are analyzed with FTIR to identification of fungtional groups and analysing of fingerprint field that differentiate between steamed sausage and grilled sausage sample
The reading of IR spectra of extracted fat from steamed sausage and grilled sausage samples is done in the middle wave number area between 4000 – 650 cm-1

Summary

Introduction

Consuming halal food both physically and spiritually is an obligation for every Muslim. The FTIR method can give the analysis result of lard acids which mix with the other animal fats consistently, even the very low content (Jaswir et al, 2003; Rohman and Che Man, 2012). Chemometrics to analyze lard content in grilled and steamed beef sausage products (Schieber, 2008).

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