Review on metabolomics for food authentication

Halal authenticity issues in meat and meat products

We visually identify pork adulteration in beef and chicken meatball preparations using 20nm gold nanoparticles (GNPs) as colorimetric sensors Meatball is a popular food in certain Asian and European countries Verification of pork adulteration in meatball is necessary to meet the Halal and Kosher food standards Twentynm GNPs change color from pinkish-red to gray-purple, and their absorption peak at 525nm is red-shifted by 30-50nm in 3mM phosphate buffer saline (PBS) Adsorption of single-stranded DNA protects the particles against salt-induced aggregation Mixing and annealing of a 25-nucleotide (nt) single-stranded (ss) DNA probe with denatured DNA of different meatballs differentiated well between perfectly matched and mismatch hybridization at a critical annealing temperature The probes become available in nonpork DNA containing vials due to mismatches and interact with GNPs to protect them from salt-induced aggregation Whereas, all the pork containing vials, either in pure and mixed forms, consumed the probes totally by perfect hybridization and turned into grey, indicating aggregation This is clearly reflected by a well-defined red-shift of the absorption peak and significantly increased absorbance in 550-800nm regimes This label-free low-cost assay should find applications in food analysis, genetic screening, and homology studies

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Gold nanoparticle sensor for the visual detection of pork adulteration in meatball formulation

Fast detection and visualization of minced lamb meat adulteration using NIR hyperspectral imaging and multivariate image analysis

Multiplex PCR assay for the detection of five meat species forbidden in Islamic foods.

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy.

The composition of triacylglycerol (TAG) for the differentiation of lard and other animal fats (beef, mutton, and chicken fats) as well as cod liver oil (CLO) has been investigated using high performance liquid chromatography with refractive index detector. The authenticity of the used samples was determined based on their fatty (FA) acid profiles. FA compositions of the studied fats and oils were determined with gas liquid chromatography. The main TAGs composing lard are palmitooleoolein (POO), palmitooleostearin (POS), and palmitooleopalmitin (POP) accounting of 21.55 ± 0.08, 14.08 ± 0.04, and 5.10 ± 0.04%, respectively. The TAG composition was further subjected to principal component analysis in order to classify lard and others. Lard was separated along negative side, either in the first principle components (PC1) and second principle components (PC2). Using score plot of PCA, lard has the similarity with chicken fat in term of TAG composition.

Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis.

The presence of lard in vegetable oils like palm oil is serious matter for certain communities like Muslim and Hindis Fourier transform infrared (FTIR) spectroscopy has been used for determination of lard in palm oil Lard, palm oil and their binary mixtures in the neat form was scanned at mid infrared region (4,000 - 650 cm -1 ) using attenuated total reflectance accessory as convenient sampling technique The level of lard in palm oil was determined at frequency regions of 1480 - 1085 cm-1 with the aid of partial least square The relationship between actual value of lard (x-axis) and FTIR predicted value (y-axis) showed linear correlation with coefficient of determination of 0998 The root mean square error of calibration (RMSEC) value of lard was 169 %, while the value of square error of cross validation was 287 % (v/v) This result indicated that FTIR spectroscopy is accurate and precise enough for such determination

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Fourier transform infrared spectroscopy applied for rapid analysis of lard in palm oil.

The identifications of species in meat products have created interests since these foods became the target of forgery and fraud in the market. The presence of pork in food products is not allowed for the Muslim community. Hence, an analysis is necessary to detect the presence of pork in processed meat products, such as in dendeng (dried meat) product. Real time polymerase chain reaction using mitochondrial displacement loop686 and cytochrome b (cytb) gene primers was used to identify specific pork DNA among other four types of DNA species; namely beef, chicken, goat, and horse. This method was also used to identify pork DNA in the laboratory processed pork-beef dendeng as well as commercial dendeng from market. The results showed that real time polymerase chain reaction using displacement loop686 and cytb gene primers were able specifically to distinguish between pork DNA and the other species. The lowest concentration of 0.5% of pork DNA in a mixture of pork-beef processed products of dendeng was able to...

Determination of Porcine Contamination in Laboratory Prepared dendeng Using Mitochondrial D-Loop686 and cyt b Gene Primers by Real Time Polymerase Chain Reaction

A study on development of Fourier-transform infrared spectrophotometric method combined with principle component analysis as well as real-time polymerase chain reaction for determination of pork–beef mixture in meatballs has been performed. A lipid component extracted from pork and beef in meatballs is analyzed using Fourier-transform infrared spectroscopy, while DNA extracted from meatball was analyzed using real-time polymerase chain reaction. The correlation between actual and predicted concentration of lard using Fourier-transform infrared spectroscopy was performed by aid of partial least squares, while grouping of lard and beef fat components in meatball was carried out by Fourier-transform infrared spectra coupled with principle component analysis. The results showed that Fourier-transform infrared spectra at wavenumbers of 1000–1200 cm−1 coupled with partial least square and principle component analysis are successfully used for quantification and classification of pork in beef meatballs. ...

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1174940

Sismindari

Papers

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy.

Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis.

Fourier transform infrared spectroscopy applied for rapid analysis of lard in palm oil.

Determination of Porcine Contamination in Laboratory Prepared dendeng Using Mitochondrial D-Loop686 and cyt b Gene Primers by Real Time Polymerase Chain Reaction

Identification of pork in beef meatballs using Fourier transform infrared spectrophotometry and real-time polymerase chain reaction