Publication:
Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys

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dc.contributor.authorKuswandi, Ben_US
dc.contributor.authorPutri, FKen_US
dc.contributor.authorGani, AAen_US
dc.contributor.authorAhmad, Men_US
dc.date.accessioned2024-05-29T02:50:12Z
dc.date.available2024-05-29T02:50:12Z
dc.date.issued2015
dc.description.abstractThe use of chemometrics to analyse infrared spectra to predict pork adulteration in the beef jerky (dendeng) was explored. In the first step, the analysis of pork in the beef jerky formulation was conducted by blending the beef jerky with pork at 5-80 % levels. Then, they were powdered and classified into training set and test set. The second step, the spectra of the two sets was recorded by Fourier Transform Infrared (FTIR) spectroscopy using atenuated total reflection (ATR) cell on the basis of spectral data at frequency region 4000-700 cm(-1). The spectra was categorised into four data sets, i.e. (a) spectra in the whole region as data set 1; (b) spectra in the fingerprint region (1500-600 cm(-1)) as data set 2; (c) spectra in the whole region with treatment as data set 3; and (d) spectra in the fingerprint region with treatment as data set 4. The third step, the chemometric analysis were employed using three class-modelling techniques (i.e. LDA, SIMCA, and SVM) toward the data sets. Finally, the best result of the models towards the data sets on the adulteration analysis of the samples were selected and the best model was compared with the ELISA method. From the chemometric results, the LDA model on the data set 1 was found to be the best model, since it could classify and predict 100 % accuracy of the sample tested. The LDA model was applied toward the real samples of the beef jerky marketed in Jember, and the results showed that the LDA model developed was in good agreement with the ELISA method.
dc.identifier.doi10.1007/s13197-015-1882-4
dc.identifier.epage7668
dc.identifier.isbn0975-8402
dc.identifier.issn0022-1155
dc.identifier.issue12
dc.identifier.scopusWOS:000365094600008
dc.identifier.spage7655
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/11017
dc.identifier.volume52
dc.languageEnglish
dc.language.isoen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysore
dc.sourceWeb Of Science (ISI)
dc.subjectFTIR spectroscopyen_US
dc.subjectChemometricsen_US
dc.subjectBeef jerkyen_US
dc.subjectAdulterationen_US
dc.subjectHalal authenticationen_US
dc.titleApplication of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys
dc.typeArticleen_US
dspace.entity.typePublication

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