Prediction of adulteration of game meat using FTIR and chemometrics

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dc.contributor.authorMoreira, Maria Joãopt_PT
dc.contributor.authorSilva, Ana Catarinapt_PT
dc.contributor.authorSaraiva, Cristina Maria Teixeirapt_PT
dc.contributor.authorAlmeida, José Manuel Marques Martins Dept_PT
dc.date.accessioned2019-01-03T16:50:33Z
dc.date.available2019-01-03T16:50:33Z
dc.date.issued2018
dc.date.updated2018-12-31T17:04:32Z
dc.description.abstractPurpose – Consumption of game meat is growing when compared to other meats. It is susceptible to adulteration because of its cost and availability. Spectroscopy may lead to rapid methodologies for detecting adulteration. The purpose of this study is to detect the adulteration of wild fallow deer (Dama dama) meat with domestic goat (G) (Capra aegagrus hircus) meat, for samples stored for different periods of time using Fourier transform infrared (FTIR) spectroscopy coupled with chemometric. Design/methodology/approach – Meat was cut and mixed in different percentages, transformed into mini-burgers and stored at 3°C from 12 to 432 h and periodically examined for FTIR, pH and microbial analysis. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were applied to detect adulteration. Findings – The PCA model, applied to the spectral region from 1,138 to 1,180, 1,314 to 1,477, 1,535 to 1,556 and from 1,728 to 1,759 cm 1 , describes the adulteration using four principal components which explained 95 per cent of variance. For the levels of Adulteration A1 (pure meat), A2 (25 and 50 %w/wG) and A3 (75 and 100 %w/wG) for an external set of samples, the correlation coefficients for prediction were 0.979, 0.941 and 0.971, and the room mean square error were 8.58, 12.46 and 9.47 per cent, respectively. Originality/value – The PLS-DA model predicted the adulteration for an external set of samples with high accuracy. The proposed method has the advantage of allowing rapid results, despite the storage time of the adulterated meat. It was shown that FTIR combined with chemometrics can be used to establish a methodology for the identification of adulteration of game meat, not only for fresh meat but also for meat stored for different periods of time.pt_PT
dc.identifier0034-6659en_US
dc.identifier.citationMaria João Moreira; Ana Catarina Silva; Cristina Saraiva; Almeida, José Manuel Marques Martins de. Prediction of adulteration of game meat using FTIR and chemometrics, Nutrition & Food Science, 48, 2, 245-258, 2018.pt_PT
dc.identifier.issn0034-6659
dc.identifier.otherhttps://doi.org/10.1108/NFS-08-2017-0164
dc.identifier.urihttp://hdl.handle.net/10348/8979
dc.language.isoengpt_PT
dc.rightsopen accesspt_PT
dc.subjectFTIR spectroscopypt_PT
dc.subjectAdulteration of game meatpt_PT
dc.subjectFood authenticationpt_PT
dc.subjectMeat adulterationpt_PT
dc.subjectPLS-DApt_PT
dc.titlePrediction of adulteration of game meat using FTIR and chemometricspt_PT
dc.typejournal articlept_PT
degois.publication.firstPage245pt_PT
degois.publication.issue2pt_PT
degois.publication.lastPage258pt_PT
degois.publication.titleNutrition & Food Sciencept_PT
degois.publication.volume48pt_PT
dspace.entity.typePublicationen
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