Journal: Meat Science

Search results

2 articles found

Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdownspectroscopy (LISS)

Author: Sezer, B. ; et. al.

Journal: Meat Science (2018)

Applications

DOI: 10.1016/j.meatsci.2017.09.010

Authors
Berkkan, A. ; Bilge, G. ; Boyaci, I. H. ; Ozdinc, N. ; Tamer, U. ; Velioglu, H. M.

Keywords

Lithium; Toxic level; LIES; Meat;QUANTITATIVE-ANALYSIS; MEAT-PRODUCTS; LITHIUM; SODIUM; MEATBALLS; ADULTERATION; SPECTROMETRY; CONTAMINANTS; ABSORPTION; REDUCTION

Abstract

The use of Li salts in foods has been prohibited due to their negative effects on central nervous system; however, they might still be used especially in meat products as Na substitutes. Lithium can be toxic and even lethal at higher concentrations and it is not approved in foods. The present study focuses on Li analysis in meatballs by using laser induced breakdown spectroscopy (LIBS). Meatball samples were analyzed using LIBS and flame atomic absorption spectroscopy. Calibration curves were obtained by utilizing Li emission lines at 610 nm and 670 nm for univariate calibration. The results showed that Li calibration curve at 670 nm provided successful determination of Li with 0.965 of R-2 and 4.64 ppm of limit of detection (LOD) value. While Li Calibration curve obtained using emission line at 610 nm generated R-2 of 0.991 and LOD of 22.6 ppm, calibration curve obtained at 670 nm below 1300 ppm generated R-2 of 0.965 and LOD of 4.64 ppm.

Area:

Nutrition

Material:

Lithium salt ; Meat

Elements:

Lines [nm]:

Ca II 393.37 nm Ca I 393.53 nm Ca II 396.85 nm Ca I 422.67 nm Ca I 443.57 nm Ca I 445.48 nm

Lines [nm]:

Mg II 279.55 nm Mg II 280.27 nm Mg I 285.21 nm Mg I 516.73 nm Mg I 821.30 nm

Lines [nm]:

N I 742.36 nm N I 744.23 nm N I 746.83 nm N I 821.63 nm

Lines [nm]:

Fe I 247.98 nm Fe I 516.75 nm Fe I 527.04 nm

Lines [nm]:

Li I 610.35 nm Li I 670.78 nm

...

Emmision lines:
C I 193.09 nm
Fe I 247.98 nm
Mg II 279.55 nm
Mg II 280.27 nm
Mg I 285.21 nm
Ca II 393.37 nm
Ca I 393.53 nm
Ca II 396.85 nm
Ca I 422.67 nm
Ca I 443.57 nm
Ca I 445.48 nm
Mg I 516.73 nm
Fe I 516.75 nm
Fe I 527.04 nm
Na I 589.00 nm
Li I 610.35 nm
H I 656.28 nm
Li I 670.78 nm
N I 742.36 nm
N I 744.23 nm
N I 746.83 nm
K I 766.49 nm
K I 769.90 nm
O I 777.54 nm
Na I 819.48 nm
Mg I 821.30 nm
N I 821.63 nm

Quantification of rubidium as a trace element in beef using laser induced breakdownspectroscopy

Author: Dixit, Y. ; et. al.

Journal: Meat Science (2017)

Applications Chemometrics

DOI: 10.1016/j.meatsci.2017.03.013

Authors
Cama-Moncunill, R. ; Cama-Moncunill, X. ; Casado-Gavalda, M. P. ; Cullen, P. J. ; Sullivan, C.

Keywords

LIBS; Minced beef; Rubidium; PLSR; Chemometrics;MEAT; CLASSIFICATION; LIBS

Abstract

This study evaluates the potential of laser induced breakdown spectroscopy (LIBS) coupled with chemometrics to develop a quantification model for rubidium (Rb) in minced beef. A LIBSCAN 150 system was used to collect LIBS spectra of minced beef samples. Beef liver was used to spike the Rb levels in minced beef. All samples were dried, powdered and pelleted using a hydraulic press. Measurements were conducted by scanning 100 different locations with an automated XYZ sample chamber. Partial least squares regression (PLSR) was used to develop the calibration model, yielding a calibration coefficient of determination (R-c(2)) of 0.99 and a root mean square error of calibration (RMSEC) of 0.05 ppm. The model also showed good results with leave-one-out cross validation, yielding a cross-validation coefficient of determination (R-c(2)) of 0.90 and a root mean square error of cross-validation (RMSECV) of 0.22 ppm. The current study shows the potential of LIBS as a rapid analysis tool for the meat processing industry.

Area:

Nutrition

Material:

Beef

Elements:

Lines [nm]:

Rb I 780.03 nm

Emmision lines:
Rb I 780.03 nm

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