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Pork adulteration in commercial meatballs determined by chemometric analysis of NIR Spectra

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dc.contributor.authorKuswandi, Ben_US
dc.contributor.authorCendekiawan, KAen_US
dc.contributor.authorKristiningrum, Nen_US
dc.contributor.authorAhmad, Men_US
dc.date.accessioned2024-05-29T02:51:09Z
dc.date.available2024-05-29T02:51:09Z
dc.date.issued2015
dc.description.abstractThe use of chemometrics to analyse near infrared (NIR) spectra to determine pork adulteration in beef meatball was developed. Since, the adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and simple technique for the determination and quantification of pork adulteration in beef meatball using NIR spectra and chemometrics. Both partial least-squares (PLS) calibration and linear discriminant analysis (LDA) model were developed to determine pork adulteration in beef meatballs. The models using the first derivative spectra, accurately classified 100 % of the pork adulterated beef meatballs samples using training set and test set. The PLS and LDA models were subsequently used for the determination of pork adulteration in real beef meatball samples. The results showed that the PLS and LDA models developed were in good agreement with the immunochromatographic method. Therefore, the potential of NIR spectra and chemometrics as a rapid method for halal authentication and identification of pork adulteration in beef meatball have been successfully developed.
dc.identifier.doi10.1007/s11694-015-9238-3
dc.identifier.epage323
dc.identifier.isbn2193-4134
dc.identifier.issn2193-4126
dc.identifier.issue3
dc.identifier.scopusWOS:000363679300009
dc.identifier.spage313
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/11160
dc.identifier.volume9
dc.languageEnglish
dc.language.isoen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterization
dc.sourceWeb Of Science (ISI)
dc.subjectNIR spectroscopyen_US
dc.subjectChemometricsen_US
dc.subjectMeatballen_US
dc.subjectFood adulterationen_US
dc.subjectHalal authenticationen_US
dc.titlePork adulteration in commercial meatballs determined by chemometric analysis of NIR Spectra
dc.typeArticleen_US
dspace.entity.typePublication

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