Ftir Spectroscopic Differentiation of Pork and Beef Mixtures Based on Protein Fractions

E. Deniz; E.G. Altuntaş; B. Ayhan; D.Ö Demiralp; K. Candoğan

Ftir Spectroscopic Differentiation of Pork and Beef Mixtures Based on Protein Fractions

In: 63rd International Congress of Meat Science and Technology

Authors:

E. Deniz

E. Deniz ¹Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey

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E.G. Altuntaş

E.G. Altuntaş ²Biotechnology Institute, Ankara University, Ankara, Turkey

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B. Ayhan

B. Ayhan ²Biotechnology Institute, Ankara University, Ankara, Turkey

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D.Ö Demiralp

D.Ö Demiralp ³Department of Biomedical Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey; candogan@eng.ankara.edu.tr

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, and

K. Candoğan

K. Candoğan ¹Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey

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Type:: Chapter

Pages:: 496–497

DOI:: https://doi.org/10.3920/9789086868605_219

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Fourier Transform Infrared (FTIR) spectroscopy is a versatile technique for characterization of secondary structure of proteins. The aim of this study was to differentiate beef and pork mixtures based on sarcoplasmic and myofibrillar protein fractions by using this technique. FTIR spectra of sarcoplasmic and myofibrillar protein fractions from mixtures prepared by adding 0, 5, 10 and 100% pork into beef exhibited different patterns in the mid-infrared region (4,000-850 /cm). According to dendograms from hierarchical cluster analysis, only myofibrillar protein fractions could be used to distinguish beef and pork in the regions at the wave numbers of 1,200-900 /cm and 3,400-3,300 /cm suggesting that myofibrillar protein-specific spectra determined in this study have potential to be used for species identification.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Ftir Spectroscopic Differentiation of Pork and Beef Mixtures Based on Protein Fractions

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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