MANAS: Journal of Engineering (May 2015)
Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy
Abstract
In this study, fluorescence spectroscopy coupled with multivariate chemometrics techniques has been used for the analyzing of meat, sausages and ground meat samples containing various ratios of soybean gel (5 %, 10 %, 20 %, 40 %, 60 %, 80 % and 100%). The emission fluorescence spectra of tryptophan residues (305–400 nm), riboflavin (410–700 nm) and vitamin A (340-540) were recorded with the excitation wavelengths set at 290, 382 and 322 nm, respectively. Chemical characteristics were also determined including humidity, fat and protein content. The obtained experimental data have been processed with chemometrics methods such as PCA, PLSDA and PLS. The mathematical analysis procedure was written in the code of Matlab. From the results, determination ratio of soy in sausages, evaluation the differences between soy and meat and prediction of chemical content of samples (protein and fat with regression coefficients R2 ≈ 0.85 and R2 ≈ 0.89 by the emission spectra of tryptophan and dry matter with regression coefficients R2 ≈ 0.89 by the spectra of riboflavin have been determined) has been shown. Hence, fluorescence spectroscopy in combination with chemometrics methods has been shown to have high potential in the analysis of meat and meat products.
