Identification of Adulterated Sausage Products by Pork using FTIR and GC-MS Combined with Chemometrics

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Mustofa Ahda, Any Guntarti, Aprilia Kusbandari, Hindami Andoyo Nugroho


A technique for halal food analysis, especially sausage products, can be performed based on the lard content in the products. In this study, we compared both Fourier transforms infrared (FTIR) and Gas chromatography Mass spectroscopy (GC-MS) instruments to detect lard in sausage products. FTIR spectroscopy revealed differences in the vibration of functional groups, while GC-MS detected Fatty acid methyl ester (FAME) compositions in sausage products. The difference in data obtained was processed by PCA to distinguish beef sausage. The use of FTIR spectroscopy is simpler in handling samples than GC-MS. However, FTIR spectroscopy can not explain the chemical compositions that distinguish between halal and haram products. Therefore, halal food analysis using GC-MS confirmed and clarified the products adulterated by pork. Discriminant analysis of commercial sausage products using FTIR was performed at wavenumbers 1200 – 1000 cm-1 and all sausage samples did not contain pork. It was also clarified with GC-MS to ensure their halal-ness based on the FAME compositions. The loading plot showed that pork sausage has lauric acid, myristic acid, and palmitoleic acid as fatty acids that distinguish it from beef sausage. Based on these results, FTIR spectroscopy and GC-MS combined with chemometrics can be performed for halal detection in sausage products and classified successfully between pork sausage and beef sausage. 

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