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

Adulteration detection technologies used for halal/kosher food products: an overview

In the Islamic and Jewish religions, there are various restrictions that should be followed in order for food products to be acceptable. Some food items like pork or dog meat are banned to be consumed by the followers of the mentioned religions. However, illegally, some food producers in various countries use either the meat or the fat of the banned animals during food production without being mentioned in the label on the final products, and this considers as food adulteration. Nowadays, halal or kosher labeled food products have a high economic value, therefore deceiving the consumers by producing adulterated food is an illegal business that could make large gains. On the other hand, there is an insistent need from the consumers for getting reliable products that comply with their conditions. One of the main challenges is that the detection of food adulteration and the presence of any of the banned ingredients is usually unnoticeable and cannot be determined by the naked eye. As a result, scientists strove to develop very sensitive and precise analytical techniques. The most widely utilized techniques for the detection and determination of halal/kosher food adulterations can be listed as High-Pressure Liquid Chromatography (HPLC), Capillary Electrophoresis (CE), Gas Chromatography (GC), Electronic Nose (EN), Polymerase Chain Reaction (PCR), Enzyme-linked Immuno Sorbent Assay (ELISA), Differential Scanning Calorimetry (DSC), Nuclear Magnetic Resonance (NMR), Near-infrared (NIR) Spectroscopy, Laser-induced Breakdown Spectroscopy (LIBS), Fluorescent Light Spectroscopy, Fourier Transform Infrared (FTIR) Spectroscopy and Raman Spectroscopy (RS). All of the above-mentioned techniques were evaluated in terms of their detection capabilities, equipment and analysis costs, accuracy, mobility, and needed sample volume. As a result, the main purposes of the present review are to identify the most often used detection approaches and to get a better knowledge of the existing halal/kosher detection methods from a literature perspective.

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.

The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review

Halal is an Arabic term used to describe any components allowed to be used in any products by Muslim communities. Halal food and halal pharmaceuticals are any food and pharmaceuticals which are safe and allowed to be consumed according to Islamic law (Shariah). Currently, in line with halal awareness, some Muslim countries such as Indonesia, Malaysia, and Middle East regions have developed some standards and regulations on halal products and halal certification. Among non-halal components, the presence of pig derivatives (lard, pork, and porcine gelatin) along with other non-halal meats (rat meat, wild boar meat, and dog meat) is typically found in food and pharmaceutical products. This review updates the recent application of molecular spectroscopy, including ultraviolet-visible, infrared, Raman, and nuclear magnetic resonance (NMR) spectroscopies, in combination with chemometrics of multivariate analysis, for analysis of non-halal components in food and pharmaceutical products. The combination of molecular spectroscopic-based techniques and chemometrics offers fast and reliable methods for screening the presence of non-halal components of pig derivatives and non-halal meats in food and pharmaceutical products.

Current analytical methods for porcine identification in meat and meat products

Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based on protein or DNA measurements are utilized to identify meat species. Protein-based methods, including electrophoretic and immunological techniques, are at times unsuitable for discriminating closely related species. Most of these methods have been replaced by more accurate and sensitive detection methods, such as DNA-based techniques. Emerging technologies like DNA barcoding and mass spectrometry are still in their infancy when it comes to their utilization in meat detection. Gold nanobiosensors have shown some promise in this regard. However, its applicability in small scale industries is distant. This article comprehensively reviews the recent developments in the field of analytical methods used for porcine identification.

Authentication of Wistar rat fats with gas chromatography mass spectometry combined by chemometrics

Indonesia is a country with the largest Muslim population in the world, which is very concerned about halal food. The most problem that’s very concerning nowadays was that food products were contaminated by unclean meat, such as rat meat. The purpose of this study was to authenticate rat fat using Gas Chromatography-Mass Spectrophotometry (GC-MS) combined with chemometrics. In this study, rat fat were heated in oven at 90 °C – 100 °C for approximately one hour until the oil came out. After that, the derivatization process was carried out to convert fat into methyl ester compounds using NaOCH3 and BF3. Methyl ester compound than injected into the GCMS instrument system. In addition to rat fat, other fat extraction were carried out, such as pigs, cows, chickens, wild boars, dogs, and goats. The combination of chemometrics Principal Component Analysis (PCA) was used to classify rat fat with other animal fat. Based on the results of the study showed that fatty acids in rats using GCMS produced 6 types of fatty acids, namely: myristat (0.15 ±0.09%), palmitoleate (0.73 ±0.54%), palmitate (19.08 ±3.54%), linoleate (30.14 ±16.90%), oleate (40.48 ±2.74%), and stearate (2.55 ±0.01%). Total content of rat fatty acids was 93.13%, with unsaturated fatty acids 71.35% and saturated fatty acids 21.78%. Chemometrics PCA from rat fat can be grouped with other animal fats.