Next Article in Journal
Study on the Cytotoxic Activity of Drimane Sesquiterpenes and Nordrimane Compounds against Cancer Cell Lines
Next Article in Special Issue
Au-Nanomaterials as a Superior Choice for Near-Infrared Photothermal Therapy
Previous Article in Journal
The Diterpenes Ovoideal A–G from Tirpitzia ovoidea
Previous Article in Special Issue
Simultaneous Quantification of Three Polymorphic Forms of Carbamazepine in the Presence of Excipients Using Raman Spectroscopy
Article Menu

Export Article

Open AccessArticle
Molecules 2014, 19(11), 18980-18992; doi:10.3390/molecules191118980

Classification of Frankfurters by FT-Raman Spectroscopy and Chemometric Methods

1
Espectroscopia e Estrutura Molecular (NEEM), Departamento de Química, Universidade Federal de Juiz de Fora, Juiz de Fora, MG 36036-330, Brazil
2
Instituto de Química, Universidade Estadual de Campinas, Campinas, SP 13084-971, Brazil
3
Gemacom Tech, Juiz de Fora, MG 36092-050, Brazil
*
Author to whom correspondence should be addressed.
Received: 29 July 2014 / Revised: 7 October 2014 / Accepted: 21 October 2014 / Published: 18 November 2014
(This article belongs to the Special Issue Advances of Vibrational Spectroscopic Technologies in Life Sciences)
View Full-Text   |   Download PDF [584 KB, uploaded 18 November 2014]   |  

Abstract

Frankfurters are widely consumed all over the world, and the production requires a wide range of meat and non-meat ingredients. Due to these characteristics, frankfurters are products that can be easily adulterated with lower value meats, and the presence of undeclared species. Adulterations are often still difficult to detect, due the fact that the adulterant components are usually very similar to the authentic product. In this work, FT-Raman spectroscopy was employed as a rapid technique for assessing the quality of frankfurters. Based on information provided by the Raman spectra, a multivariate classification model was developed to identify the frankfurter type. The aim was to study three types of frankfurters (chicken, turkey and mixed meat) according to their Raman spectra, based on the fatty vibrational bands. Classification model was built using partial least square discriminant analysis (PLS-DA) and the performance model was evaluated in terms of sensitivity, specificity, accuracy, efficiency and Matthews’s correlation coefficient. The PLS-DA models give sensitivity and specificity values on the test set in the ranges of 88%–100%, showing good performance of the classification models. The work shows the Raman spectroscopy with chemometric tools can be used as an analytical tool in quality control of frankfurters. View Full-Text
Keywords: frankfurters; Raman spectroscopy; PLS-DA; quality control frankfurters; Raman spectroscopy; PLS-DA; quality control
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Campos, N.S.; Oliveira, K.S.; Almeida, M.R.; Stephani, R.; de Oliveira, L.F.C. Classification of Frankfurters by FT-Raman Spectroscopy and Chemometric Methods. Molecules 2014, 19, 18980-18992.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top