DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY
Yıl: 2020 Cilt: 45 Sayı: 2 Sayfa Aralığı: 369 - 379 Metin Dili: İngilizce DOI: 10.15237/gida.GD19146 İndeks Tarihi: 09-02-2021
DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY
Öz: Fourier Transform Infrared (FTIR) Spectroscopy with chemometrics was employed to discriminate pork,horse or donkey meat substitution in beef. Wavenumber range of 1480-1360 cm−1 (94.97% of variance isexplained by the first two principal components) and fingerprint region (FR) (90.08%) clearly differentiatedbeef, pork and beef-pork mixtures in principal component analysis (PCA). For beef-donkey mixtures, 1760-1710 cm−1 (99.31%) and FR (96.03%) provided discrimination. For beef-horse meat mixtures; a groupingwas obtained for 1290-1210 cm−1 (90.41%), FR (84.83%) and whole spectrum (88.61%). In hierarchicalcluster analysis (HCA), the region between 1480-1425 cm-1 was able to separate all donkey adulteratedmixtures, 100% beef and 100% donkey meat from each other with 100% sensitivity and specificity while2980-2880 cm-1, whole spectrum and FR provided differentiation for beef-horse mixtures. 1760-1710 and1210-1190 cm−1 regions provided classification between 100% beef, 100% pork and pork-beef mixtures(except for 5% of substituted) with 100% sensitivity and specificity.
Anahtar Kelime: SIĞIR ETİ KARIŞIMLARINDA DOMUZ, AT VE EŞEK ETİ TAĞŞİŞİNİN FOURIER DÖNÜŞÜMLÜ KIZILÖTESİ SPEKTROSKOPİSİ İLE BELİRLENMESİ
Öz: Sığır eti karışımlarında domuz, at ve eşek etleri tağşişinin belirlenmesinde Fourier Dönüşümlü Kızılötesi (FTIR) spektroskopisi, kemometri ile birlikte kullanılmıştır. Temel bileşenler analizinde (PCA) sığır, domuz ve sığır-domuz eti karışımları 1480-1360 cm−1 (varyansın %94.97’si ilk iki temel bileşen tarafından açıklanmıştır) dalga sayısı aralığında ve parmak izi bölgesinde (PB) (%90.80) ayırt edilmiştir. Sığır-eşek eti karışımlarının ayrımında, 1760-1710 cm−1 dalga sayısı aralığı (%99.31) ve PB (%96.03) başarılı olurken; sığır-at eti karışımlarında 1290-1210 cm−1 (%90.41) aralığı, PB (%84.83) ve tüm spektrumda (%88.61) gruplama sağlanmıştır. Hiyerarşik kümeleme analizinde (HCA), 1480-1425 cm-1 dalga sayısı aralığı tüm eşek eti karışımlarının, %100 eşek eti ve %100 sığır etinin; 2980-2880 cm1 dalga sayısı aralığı, tüm spektrum ve PB ise sığır-at karışımlarının, %100 at ve %100 sığır örneklerinin ayrımında %100 duyarlılık ve özgüllükte kullanılabilecek bölgeler olarak belirlenmiştir. 1760-1710 ve 1210-1190 cm−1 arasındaki bölgeler %100 sığır, %100 domuz ve domuz-sığır karışımlarının (%5ʼlik karışım hariç) %100 duyarlılık ve özgüllük ile kümelenmesini sağlamıştır.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Deniz E, Gunes Altuntas E, İĞCİ N, Ayhan B, Özel Demiralp F, CANDOGAN K (2020). DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY. , 369 - 379. 10.15237/gida.GD19146 |
| Chicago | Deniz Ebru,Gunes Altuntas Evrim,İĞCİ Naşit,Ayhan Beycan,Özel Demiralp Fatma Duygu,CANDOGAN KEZBAN DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY. (2020): 369 - 379. 10.15237/gida.GD19146 |
| MLA | Deniz Ebru,Gunes Altuntas Evrim,İĞCİ Naşit,Ayhan Beycan,Özel Demiralp Fatma Duygu,CANDOGAN KEZBAN DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY. , 2020, ss.369 - 379. 10.15237/gida.GD19146 |
| AMA | Deniz E,Gunes Altuntas E,İĞCİ N,Ayhan B,Özel Demiralp F,CANDOGAN K DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY. . 2020; 369 - 379. 10.15237/gida.GD19146 |
| Vancouver | Deniz E,Gunes Altuntas E,İĞCİ N,Ayhan B,Özel Demiralp F,CANDOGAN K DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY. . 2020; 369 - 379. 10.15237/gida.GD19146 |
| IEEE | Deniz E,Gunes Altuntas E,İĞCİ N,Ayhan B,Özel Demiralp F,CANDOGAN K "DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY." , ss.369 - 379, 2020. 10.15237/gida.GD19146 |
| ISNAD | Deniz, Ebru vd. "DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY". (2020), 369-379. https://doi.org/10.15237/gida.GD19146 |
| APA | Deniz E, Gunes Altuntas E, İĞCİ N, Ayhan B, Özel Demiralp F, CANDOGAN K (2020). DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY. GIDA, 45(2), 369 - 379. 10.15237/gida.GD19146 |
| Chicago | Deniz Ebru,Gunes Altuntas Evrim,İĞCİ Naşit,Ayhan Beycan,Özel Demiralp Fatma Duygu,CANDOGAN KEZBAN DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY. GIDA 45, no.2 (2020): 369 - 379. 10.15237/gida.GD19146 |
| MLA | Deniz Ebru,Gunes Altuntas Evrim,İĞCİ Naşit,Ayhan Beycan,Özel Demiralp Fatma Duygu,CANDOGAN KEZBAN DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY. GIDA, vol.45, no.2, 2020, ss.369 - 379. 10.15237/gida.GD19146 |
| AMA | Deniz E,Gunes Altuntas E,İĞCİ N,Ayhan B,Özel Demiralp F,CANDOGAN K DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY. GIDA. 2020; 45(2): 369 - 379. 10.15237/gida.GD19146 |
| Vancouver | Deniz E,Gunes Altuntas E,İĞCİ N,Ayhan B,Özel Demiralp F,CANDOGAN K DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY. GIDA. 2020; 45(2): 369 - 379. 10.15237/gida.GD19146 |
| IEEE | Deniz E,Gunes Altuntas E,İĞCİ N,Ayhan B,Özel Demiralp F,CANDOGAN K "DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY." GIDA, 45, ss.369 - 379, 2020. 10.15237/gida.GD19146 |
| ISNAD | Deniz, Ebru vd. "DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY". GIDA 45/2 (2020), 369-379. https://doi.org/10.15237/gida.GD19146 |
