RAPID DETECTION OF RAT MEAT ADULTERATION IN BEEF SAUSAGES USING FTIR‑ATR SPECTROSCOPY AND CHEMOMETRICS FOR HALAL AUTHENTICATION

Authors

  • DWI LESTARI Faculty of Pharmacy, Universitas Muhammadiyah Kalimantan Timur, Samarinda Kalimantan Timur-75124, Indonesia. Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat-25175, Indonesia
  • EKA SISWANTO SYAMSUL Sekolah Tinggi Ilmu Kesehatan Samarinda, Samarinda Kalimantan Timur-75124, Indonesia
  • WIRNAWATI Faculty of Pharmacy, Universitas Muhammadiyah Kalimantan Timur, Samarinda Kalimantan Timur-75124, Indonesia
  • SURYATI SYAFRI Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat-25175, Indonesia https://orcid.org/0000-0002-1857-9001
  • SYOFYAN SYOFYAN Faculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat-25175, Indonesia https://orcid.org/0000-0002-1857-9001
  • ABDUL ROHMAN Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada Yogyakarta-55281, Indonesia
  • NANCY DEWI YULIANA Department of Food Science and Technology, IPB University, Bogor, Indonesia. 9Department of Chemistry, Faculty of Science, University Malaya, Malaysia
  • NOR KARTINI BT. ABU BAKAR Department of Chemistry, Faculty of Science, University Malaya, Malaysia
  • DACHRIYANUS HAMIDI aculty of Pharmacy, Universitas Andalas, Padang Sumatera Barat-25175, Indonesia https://orcid.org/0000-0002-1857-9001

DOI:

https://doi.org/10.22159/ijap.2024.v16s1.21

Keywords:

Halal authentication, Beef sausage, Rat sausage, FTIR spectroscopy, Chemometrics

Abstract

Objective: The objective of this study was to employ Fourier Transform Infrared-Attenuated Total Reflectance (FTIR‑ATR) spectroscopy in combination with chemometrics for the analysis of rat meat adulteration in beef sausages.

Methods: Lipid components in sausages were extracted using three extraction methods, namely Bligh and Dyer, Folch, and Soxhlet methods. The lipid components extracted were then analysed using FTIR‑ATR spectroscopy, and their spectra obtained were used as variables during chemometrics modeling. Samples were prepared by mixing beef with adulterant of rat meat in the concentration range of 0-100% of rat meat. Each sample was scanned using FTIR-Attenuated Total Reflectance (ATR) spectroscopy in three replicates at 4000-650 cm-1 wavenumber region.

Results: The absorbance values at wavenumbers regions of 3100-700 cm-1 were used to discriminate lipid components extracted by the Bligh Dyer, Folch, and Soxhlet Method with an accuracy level of 100%. The prediction of rat sausages was successfully determined using multivariate calibrations of Partial Least Square (PLS) and Principle Component Regression (PCR) using optimised conditions.

Conclusion: FTIR-ATR spectroscopy coupled with chemometrics is a rapid and accurate method for detecting and quantifying rat meat in beef sausages for halal authentication.

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References

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Published

15-02-2024

How to Cite

LESTARI, D., SYAMSUL, E. S., WIRNAWATI, SYAFRI, S., SYOFYAN, S., ROHMAN, A., YULIANA, N. D., ABU BAKAR, N. K. B., & HAMIDI, D. (2024). RAPID DETECTION OF RAT MEAT ADULTERATION IN BEEF SAUSAGES USING FTIR‑ATR SPECTROSCOPY AND CHEMOMETRICS FOR HALAL AUTHENTICATION. International Journal of Applied Pharmaceutics, 16(1), 82–88. https://doi.org/10.22159/ijap.2024.v16s1.21

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