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Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys

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Abstract

The use of chemometrics to analyse infrared spectra to predict pork adulteration in the beef jerky (dendeng) was explored. In the first step, the analysis of pork in the beef jerky formulation was conducted by blending the beef jerky with pork at 5–80 % levels. Then, they were powdered and classified into training set and test set. The second step, the spectra of the two sets was recorded by Fourier Transform Infrared (FTIR) spectroscopy using atenuated total reflection (ATR) cell on the basis of spectral data at frequency region 4000–700 cm−1. The spectra was categorised into four data sets, i.e. (a) spectra in the whole region as data set 1; (b) spectra in the fingerprint region (1500–600 cm−1) as data set 2; (c) spectra in the whole region with treatment as data set 3; and (d) spectra in the fingerprint region with treatment as data set 4. The third step, the chemometric analysis were employed using three class-modelling techniques (i.e. LDA, SIMCA, and SVM) toward the data sets. Finally, the best result of the models towards the data sets on the adulteration analysis of the samples were selected and the best model was compared with the ELISA method. From the chemometric results, the LDA model on the data set 1 was found to be the best model, since it could classify and predict 100 % accuracy of the sample tested. The LDA model was applied toward the real samples of the beef jerky marketed in Jember, and the results showed that the LDA model developed was in good agreement with the ELISA method.

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Acknowledgments

The authors thank the DitLitabMas, Higher Education, Ministry of Education and Culture, Republic of Indonesia, for supporting this work via the International Research Collaboration & Publication Program 2014 (No. 2303/UN25/LT/2014).

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Conflicts of interest statement

All authors declares that they have no conflict of interest.

Author contributions statement

First author contributed for whole project starting from experimental work to manuscript preparation.

Second author contributed to experimental work.

Third author contributed to the analysis of data.

Fourth author constributed to evaluation of data analysis and the manuscript.

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Authors and Affiliations

  1. Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember, 68121, Indonesia

    Bambang Kuswandi, Fitra Karima Putri & Agus Abdul Gani

  2. Faculty of Science & Technology, USIM, Bandar Baru Nilai, 71800, Nilai, Negeri Sembilan, Malaysia

    Bambang Kuswandi & Musa Ahmad

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  1. Bambang Kuswandi
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  2. Fitra Karima Putri
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  3. Agus Abdul Gani
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  4. Musa Ahmad
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Correspondence to Bambang Kuswandi.

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Kuswandi, B., Putri, F.K., Gani, A.A. et al. Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys. J Food Sci Technol 52, 7655–7668 (2015). https://doi.org/10.1007/s13197-015-1882-4

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  • DOI: https://doi.org/10.1007/s13197-015-1882-4

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