Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy
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...
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Kyrgyz Turkish Manas University
2015-05-01
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| Series: | MANAS: Journal of Engineering |
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| Online Access: | https://dergipark.org.tr/en/download/article-file/575939 |
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| author | Z. Ozbekova A. Kulmyrzaev |
| author_facet | Z. Ozbekova A. Kulmyrzaev |
| author_sort | Z. Ozbekova |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-f5e84b29d15a4eef9bb5e2001ebb663f |
| institution | Kabale University |
| issn | 1694-7398 |
| language | English |
| publishDate | 2015-05-01 |
| publisher | Kyrgyz Turkish Manas University |
| record_format | Article |
| series | MANAS: Journal of Engineering |
| spelling | doaj-art-f5e84b29d15a4eef9bb5e2001ebb663f2025-02-03T12:02:43ZengKyrgyz Turkish Manas UniversityMANAS: Journal of Engineering1694-73982015-05-01311101437Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence SpectroscopyZ. OzbekovaA. KulmyrzaevIn 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.https://dergipark.org.tr/en/download/article-file/575939meatmeat productssoyfluorescence spectroscopychemometricsetet ürünlerisoyafloresans spektroskopisikemometri |
| spellingShingle | Z. Ozbekova A. Kulmyrzaev Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy MANAS: Journal of Engineering meat meat products soy fluorescence spectroscopy chemometrics et et ürünleri soya floresans spektroskopisi kemometri |
| title | Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy |
| title_full | Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy |
| title_fullStr | Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy |
| title_full_unstemmed | Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy |
| title_short | Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy |
| title_sort | investigation of the relation between additive commonly used in meat products soy and meat by fluorescence spectroscopy |
| topic | meat meat products soy fluorescence spectroscopy chemometrics et et ürünleri soya floresans spektroskopisi kemometri |
| url | https://dergipark.org.tr/en/download/article-file/575939 |
| work_keys_str_mv | AT zozbekova investigationoftherelationbetweenadditivecommonlyusedinmeatproductssoyandmeatbyfluorescencespectroscopy AT akulmyrzaev investigationoftherelationbetweenadditivecommonlyusedinmeatproductssoyandmeatbyfluorescencespectroscopy |