Authentication of Red Meat Quantities Reported on Labels of the Industrial Kebab Loghmeh Using Analysis of Fourier Transform Infrared Data and Chemometric Methods

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

GHAZANFARI M.; MOTALLEBI A.; HOSSEINI H.; ROKNI N.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download Full-Text

Persian Verion

View:

397

Download:

Cites:

Information Journal Paper

Title

Authentication of Red Meat Quantities Reported on Labels of the Industrial Kebab Loghmeh Using Analysis of Fourier Transform Infrared Data and Chemometric Methods

Author(s)

GHAZANFARI M. | MOTALLEBI A. | HOSSEINI H. | ROKNI N. | Issue Writer Certificate

Keywords

Kebab loghmehQ1

ChemometricsQ1

AuthenticationQ1

AdulterationQ1

Fourier transform infraredQ1

Abstract

Background and Objectives: Kebab loghmeh is one of the most popular meat products in Iran. Quantitative assessment of the red meats is critical as the most important factor in Authentication of this meat product. Other methods of Adulteration tracing do not include enough efficiency to quantitatively assess quantities of the red meats in final products. Therefore, the objective of the current study was to quantitatively assess red meats in Kebab loghmeh samples using Fourier transform infrared (FTIR) method and chemometric methods. Materials & Methods: Samples of industrial Kebab loghmeh containing 70 and 90% of red meats from three various brands were purchased from the local markets and standard formula samples were prepared in meat product factories (total sample number of 36). All samples were transferred to the laboratory under cold conditions. Data from FTIR were analyzed using PCA, PLS-DA and SIMCA methods as chemometric methods. Results: Results of multiple linear regression and chemometric methods with high determination coefficient (R2 = 0. 9999) showed that 67% of the samples did not included information provided on the labels. Conclusion: Analysis of FTIR data using chemometric methods is appropriate for the quantification of red meats in Kebab loghmeh samples.

Cites

No record.

References

No record.

Cite

APA: Copy

GHAZANFARI, M., MOTALLEBI, A., HOSSEINI, H., & ROKNI, N.. (2020). Authentication of Red Meat Quantities Reported on Labels of the Industrial Kebab Loghmeh Using Analysis of Fourier Transform Infrared Data and Chemometric Methods. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 15(2 ), 95-100. SID. https://sid.ir/paper/372738/en

Vancouver: Copy

GHAZANFARI M., MOTALLEBI A., HOSSEINI H., ROKNI N.. Authentication of Red Meat Quantities Reported on Labels of the Industrial Kebab Loghmeh Using Analysis of Fourier Transform Infrared Data and Chemometric Methods. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2020;15(2 ):95-100. Available from: https://sid.ir/paper/372738/en

IEEE: Copy

M. GHAZANFARI, A. MOTALLEBI, H. HOSSEINI, and N. ROKNI, “Authentication of Red Meat Quantities Reported on Labels of the Industrial Kebab Loghmeh Using Analysis of Fourier Transform Infrared Data and Chemometric Methods,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 15, no. 2 , pp. 95–100, 2020, [Online]. Available: https://sid.ir/paper/372738/en

Related Journal Papers