Sains Malaysiana 51(8)(2022): 2573-2582

http://doi.org/10.17576/jsm-2022-5108-17

Determination of Pork Adulteration in Roasted Beef Meatballs using Fourier Transform Infrared Spectroscopy in Combination with Chemometrics

(Penentuan Pencampuran Daging Babi dalam Bebola Daging Lembu Panggang menggunakan Spektroskopi Inframerah Transformasi Fourier dalam Gabungan dengan Kemometri)

LAELA HAYU NURANI¹, APRILIA KUSBANDARI^1,*, ANY GUNTARTI^1,2, MUSTOFA AHDA^1,2,3, WARSI^1,3, FITRIA NUR AISYAH MUBAROK¹ & ABDUL ROHMAN⁴

¹Faculty of Pharmacy, Universitas Ahmad Dahlan Yogyakarta, 55164, Indonesia

²Ahmad Dahlan Halal Centre, Universitas Ahmad Dahlan, Yogyakarta, Indonesia

³Department of Pharmaceutical Chemistry, International Islamic University Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur, Malaysia

⁴Center of Excellence, Institute of Halal Industry and Systems (PUI-PT IHIS), Universitas Gadjah Mada, Yogyakarta 55281, Indonesia

Received: 21 September 2021/Accepted: 8 February 2022

Abstract

The pork adulteration in food is a matter of concern for Muslims worldwide. This study aimed to quantitatively analyze and classify pork and beef in roasted meatballs using the Fourier Transform Infrared (FTIR) spectroscopy method combined with chemometrics. To obtain the FTIR spectral data, pure beef meatballs and beef meatballs added with pork at various concentrations were analyzed in the mid-infrared region corresponding to wavenumbers ranging from 4000 to 400 cm^-1. Samples of beef meatballs randomly selected from the market were analyzed in the optimum condition in terms of wavenumbers capable of providing best modeling. Qualitative and quantitative analyses were performed on the optimum wavenumbers of 1100-900 cm^-1 using chemometrics of Partial Least Square (PLS) and Principal Component Analysis (PCA), respectively. The PLS calibration model for the relationship between actual values of pork (x-axis) and predicted FTIR values (y-axis) of roasted meatballs resulted in the equation of y = 0.99965x + 0.0221, with a coefficient of determination (R²-value) of 0.99965 and root mean square error of calibration (RMSEC) of 0.7137%. The PCA indicated differences in quadrants between pure beef and pork roasted meatballs. Most samples of marketed beef meatballs lied in the beef meatball quadrant. However, one sample of marketed beef meatballs was in the pork meatball quadrant; thus, it contained pork. To conclude, the FTIR spectroscopy method combined with chemometrics could qualitatively and quantitatively identify the ingredient of pork in roasted beef meatballs.

Keywords: Beef meatball; commercial products; halal analysis; meatballs; multivariate calibration

Abstrak

Pencabulan daging babi dalam makanan menjadi perhatian masyarakat Islam di seluruh dunia. Kajian ini bertujuan untuk menganalisis dan mengelaskan daging babi dan daging lembu dalam bebola daging panggang menggunakan kaedah spektroskopi Fourier Transform Infra-Red (FTIR) yang digabungkan dengan kemometri. Untuk mendapatkan data FTIR, bebola daging lembu murni dan bebola daging dengan pencemaran daging babi pada pelbagai kepekatan sebagai rujukan dianalisis dalam bilangan gelombang antara 4000 hingga 400 cm^-1 untuk mendapatkan bilangan gelombang yang optimum untuk analisis. Sampel bebola daging lembu yang dipilih secara rawak dari pasar dianalisis dalam bilangan gelombang optimum. Analisis kualitatif dan kuantitatif dilakukan pada bilangan gelombang optimum 1100-900 cm^-1 menggunakan teknik analisis multivariat kuasa dua terkecil separa (PLS) dan analisis prinsip komponen (PCA) dalam aplikasi Horizon MB. Model penentukuran PLS untuk bebola panggang menunjukkan persamaan y = 0.99965x + 0.0221, dengan R2 0.99965 dan RMSEC = 0.7137%. PCA menunjukkan perbezaan kuadran antara bebola daging lembu tulen dan daging babi. Sebilangan besar sampel bebola daging lembu yang dipasarkan berbohong di kuadran bakso daging lembu dengan satu sampel bebola daging lembu yang dipasarkan berada dalam kuadran bakso babi; mengandungi daging babi. Dapat disimpulkan bahawa kaedah FTIR dalam gabungan dengan kemometri dapat digunakan untuk mengenal pasti keberadaan kandungan daging babi dalam bebola daging lembu panggang secara kualitatif dan kuantitatif.

Kata kunci: Analisis halal; analisis kualitatif dan kuantitatif; bakso lemak babi; bakso lembu; produk komersial

REFERENCES

Amaral, A.B., da Silva, M.V. & Lannes, S.C.D.S. 2018. Lipid oxidation in meat: Mechanisms and protective factors - A review. Food Science and Technology 3(Suppl. 1): 1-15.

Che Man, Y.B., Rohman, A. & Mansor, T.S.T. 2011. Differentiation of lard from edible oils by means of Fourier transform infrared spectroscopy and chemometrics. Journal of the American Oil Chemists’ Society 88(2): 187-192.

El-Gindy, A., Emara, S. & Mostafa, A. 2006. Application and validation of chemometrics-assisted spectrophotometry and liquid chromatography for the simultaneous determination of six-component pharmaceuticals. Journal of Pharmaceutical and Biomedical Analysis41(2): 421-430.

Garcia, M.J.L. 2012. Characterization and Authentication of Olive and Other Vegetables Oils - New Analytical Methods. Berlin: Springer Heidelberg. p. 217.

Gertz, C., Aladedunye, F. & Matthäus, B. 2014. Oxidation and structural decomposition of fats and oils at elevated temperatures. European Journal of Lipid Science and Technology 116(11): 1457-1466.

Gorst-Allman, P., Dixon, R., de Wet, S., Visser, R., Prevoo, D., de Vos J. & Sivabalan A. 2012. An investigation of the fatty acid content in different animal species by GCXGC-TOFMS. A possible approach to halal certification of halal meat products. In Conference: Chromsaams Programme & Book of Abstracts. Dikhololo, Northwest Province 7-10 October.

Guntarti, A. & Zelinda, A.P. 2019. Analysis of dog fat in beef sausage using FTIR (Fourier transform infrared) combined with chemometrics. Pharmaciana 9(1): 21-28.

Guntarti, A. & Amidin, M.A.Z. 2018. Dog fat analysis in chicken meatbun using FTIR (Fourier transform infrared) with chemometric combination. Media Farmasi 15(1): 38-42.

Guntarti, A., Ahda, M., Kusbandari, A. & Natalie, F. 2019. Analysis of pork adulteration in the corned product using FTIR associated with chemometrics analysis. Potravinarstvo Slovak Journal of Food Sciences 14: 1042-1046.

Guntarti, A., Martono, S., Yuswanto, A. & Rohman, A. 2015. FTIR spectroscopy in combination with chemometrics for analysis of wild boar meat in meatball formulation. Asian Journal of Biochemistry 10(4): 165-172.

Hermanto, S., Muawanah, A. & Harahap, R. 2008. Profil dan karakteristik lemak hewani (ayam, sapi dan babi) hasil analisa FTIR dan GCMS. Jurnal Kimia 1(3): 102-109.

Kurniasih, K.S.I., Hikmah, N., Erwanto, Y. & Rohman, A. 2019. Qualitative and quantitative analysis of canine (Canis lupus familiaris) meat in meatballs for halal authentication study using real-time polymerase chain reaction. International Journal of Agriculture and Biology 23(1): 103-108.

Kuswandi, B., Putri, F.K., Gani, A.A. & Ahmad, M. 2015. Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in Beef Jerkys. Journal of Food Science and Technology 52(12): 7655-7668.

Marikkar, J.M.N., Ghazali, H.M., Man, Y.C. & Lai, O.M. 2002. The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil. Food Research International 35(10): 1007-1014.

Maryam, S., Sismindari, Raharjo, T.J., Sudjadi & Rohman, A. 2015. Determination of porcine contamination in laboratory prepared dendeng using mitochondrial D-loop686 and cyt b gene primers by real time polymerase chain reaction. International Journal of Food Properties 19(1): 187-195.

Miller, J.N. & Miller, J.C. 2010. Statistic and Chemometrics for Analytical Chemistry. England: Prentice Hall.

Mursyidi, A. 2013. The role of chemical analysis in the halal authentication of food and pharmaceutical products. Journal of Food and Pharmaceutical Sciences 1: 1-4.

Naquiah, N.N., Marikkar, J.M.N., Mirghani, M.E.S., Nurrulhidayah, A.F. & Yanti, N.A.M. 2017. Differentiation of fractionated component of lard form other animal fats using different analytical techniques.  Sains Malaysiana 46(2): 209-216.

Nurjuliana, M., Che Man, Y.B., Mat Hashim, D. & Mohamed, A.K.S. 2011. Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer. Meat Science 88(4): 638-644.

Nurrulhidayah, A.F., Che Man, Y.B., Rohman, A., Amin, I., Shuhaimi, M. & Khatib, A. 2013. Authentication analysis of butter from beef fat using Fourier transform infrared (FTIR) spectroscopy coupled with chemometrics. International Food Research Journal 20(3): 1383-1388.

Papuc, C., Goran, G.V., Predescu, C.N. & Nicorescu, V. 2016. Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products: A review. Comprehensive Reviews in Food Science and Food Safety 16(1): 96-123. 

Pavia, D.L., Lampman, G.M., Kriz, G.S. & Vyvyan, J.R. 2001. Introduction Spectroscopy A Guide for Students Organic Chemistry. Cangage Learning.

Rahayu, W.S., Martono, S. & Rohman, A. 2018. The potential use of infrared spectroscopy and multivariate analysis for differentiation of beef meatball from dog meat for Halal authentication analysis. Journal of Advanced Veterinary and Animal Research 5(3): 307-314.

Rohman, A. & Che Man, Y.B. 2011. The use of Fourier transform mid infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil. Food Chemistry 129(2): 583-588.

Rohman, A. & Windarsih, A. 2020. The application of molecular spectroscopy in combination with chemometrics for halal authentication analysis: A review. International Journal of Molecular Sciences 21(14): 5155. 

Rohman, A., Arsanti, L., Erwanto, Y. & Pranoto, Y. 2016. The use of vibrational spectroscopy and chemometrics in the analysis of pig derivatives for halal authentication. International Food Research Journal 23(5): 1839-1848.

Rohman, A., Erwanto, Y. & Che Man, Y.B. 2011. Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy. Meat Science 88(1): 91-95.

Salamah, N., Erwanto, Y., Martono, S., Maulana, I. & Rohman, A. 2019. Differentiation of bovine and porcine gelatines using lc-ms/ms and chemometrics. International Journal of Applied Pharmaceutics 11(4): 159-163.

Więk, A. & Tkacz, K. 2017. Grilled versus fire-roested sausage - The content of polycyclic aromatic hydrocarbons and health safety. Polish Journal of Natural Sciences 32(3): 461-470.

Zhang, Q., Liu, C., Sun, Z., Hu, X., Shen, Q. & Wu, J. 2012. Authentication of edible vegetable oils adulterated with used frying oil by Fourier transform infrared spectroscopy. Food Chemistry 132(3): 1607-1613.

Zhao, Q., Yang, K., Li, W. & Xing, B. 2014. Concentration-depenent polyparameter linear free energy relationships to predict organic compound sorption on carbon nanotubes. Scientific Reports 4(1): 1-7.

^*Corresponding author; email: aprilia.kusbandari@pharm.uad.ac.id