DETECTION OF BEEF ADULTERATION IN MUTTON USING FOURIER TRANSFORM NEAR INFRARED SPECTROSCOPY
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Date
2021
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Abstract
A study was conducted in the Department of Livestock Products Technology
(Meat Science), Madras Veterinary College, Chennai-7, to detect the beef
adulteration in mutton using a spectroscopy method i.e., Fourier Transform Near
Infrared Spectroscopy (FT-NIRS). A total of 200 Longissimus dorsi muscle samples
of mutton were collected from the retail meat outlets in and around Chennai. The
mutton samples were subjected to proximate composition analysis viz., moisture,
crude protein, crude fat and total ash by conventional method (AOAC, 1995) and
Fourier Transform Near Infrared Spectroscopy (FT-NIRS) method. Mutton samples
were scanned at the range of 700-2500 nm in reflectance mode in FT-NIR (Bruker
Tango PC model) spectroscopy having integrating sphere and wavelength range from
12500-4000 cm’^ for spectral acquisition. Calibration was performed using Partial
least square regression method and verified by cross-validation and the obtained data
was evaluated by chemometrics. The proximate data obtained was compared between
the two methods. The results revealed that significance does not exist (P>0.05)
between the two methods.
Beef adulteration in mutton was detected using Fourier Transform Near
Infrared Spectroscopy (FT-NIR). A total of 22 trials were conducted each of which
contain 7 classes with different ratios of mutton and beef viz. 100:0, 0:100, 90:10,
80:20, 70:30, 60:40 and 50:50. The variation in the chemical bonds of O-H, C-H and
N-H were assessed from the absoiption bands in the NIR region for water, fat and
protein respectively. Each sample was scarmed six times and 132 spectra were
recorded at each class level with a total of 924 spectra which was subjected to
chemometrics. Calibration were performed by using Partial least square regression
method and verified by Cross-validation. The variance of absorbance of chemical
bonds and discrimination between two variables was analysed by one way ANOVA
and Discriminant functional analysis respectively. Highly significant (P<0.01)
difference was observed for fat content (C-H).between the classes. Wilk’s lambda test
results showed highly significant (P<0.01) difference between the test of functions.
Adulteration of beef in mutton was confirmed by Polymerase Chain Reaction
for mutton and beef samples in different proportions viz., 0:100, 90:10, 80:20, 70:30,
60:40, 50:50 and 100:0 in six replications. Absorbance bands for mutton and beef
using species specific primers were detected at 274 and 331 base pairs with no cross
reactivity, which signifies the efficiency of this technique in confirming beef
adulteration in mutton.
The results of proximate composition and detection of beef adulteration in
mutton concludes that Fourier Transform Near Infrared Spectroscopy is a eco
friendly, green science, rapid, non invasive and efficient technique to detect
proximate composition of mutton and the level of beef adulteration in mutton with
accuracy of detection of beef @ 10 per cent adulteration in mutton.