Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with Chemometrics

Tengku Nur Indah Sari, Any Guntarti

Abstract

Background: Sausage is ready to eat meals for children, adolescents,
and older adults. The meat contained in a beef sausage might not be
consistent to the one listed on the label. FTIR (Fourier Transform Infrared)
Spectroscopy combination with a chemometric method is one of the most
used methods to detect wild boar fat with rapid and consistent results.
Results of analysis can classify fatty acid composition contained.
Objective: The aim of this study is to determine the fat profile in sausage
samples and differentiate the grouping of wild boar fat and beef fat in
sausage preparation.
Methods: The study was designed by making 7 different variations of
wild boar reference sample concentrations, which were 100%, 75%, 65%,
50%, 35%, 25%, and 100% beef. Six other samples were gathered from
various street vendors. The results were analyzed using FTIR spectroscopy
combined with chemometric with PLS (Partial Least Square) and PCA
(Principal Component Analysis).
Result: The results of analysis using Horizon MBTM apps showed optimal
wave number within 1250-900 cm-1. The results of calibration with
equation y= 0,994x + 0,334, and the value of (R2) determination was
0,998, and root mean square error of calibration (RMSEC) was 1,22%.
The results of validation using parameter value of root mean square
error of cross validation (RMSECV) 2,68%, and root mean square error of
prediction (RMSEP) was 0,11%.
Conclusion: PCA result showed that five from six samples possibly have
same physical and chemical properties similar to fatty beef sausage.

Keywords

beef sausage, wild boar fat, FTIR, chemometrics

Full Text:

PDF