| dc.description.abstract | Meat counterfeiting still occurs frequently, primarily for economic reasons.
In Indonesia, beef is relatively more expensive than chicken or pork, so the practice
of substituting beef with chicken or pork is still found. As a Muslim-majority
country, this issue is critical in the context of ensuring the food safety and halal
security. Various methods, such as PCR, ELISA, and spectroscopy, have been
developed to identify meat species in food products. However, the volatilomic
approach has begun to be studied as an alternative method that offers speed and is
non-destructive. Sausage is a processed meat product with a distinctive aroma
produced by volatile compounds, so it can potentially be used for meat species
authentication. This study aims to identify volatile compounds that mark meat
species in six types of fresh sausages made from chicken, beef, pork, and their
combinations. Sausage samples were extracted using the headspace-solid phase
microextraction (HS-SPME) technique and analyzed by gas chromatography–mass
spectrometry (GC–MS). Volatile compound profile data were analyzed using
principal component analysis (PCA) to see the natural separation pattern between
groups and orthogonal partial least squares-discriminant analysis (OPLS-DA) to
identify marker compounds. A total of one hundred and twenty-four volatile
compounds were identified and classified into 14 groups, with alcohols and
aldehydes as the dominant groups (25–38%). The OPLS-DA model showed a fairly
clear separation between sausage groups based on the type and combination of meat
species. Marker volatile compounds were identified using variable importance in
projection (VIP) values >1 and positive correlation coefficients. Volatile marker
compounds were found to be hexanal and 1,3-octadiene for chicken and beef
sausages, 2-penten-1-ol, (Z)-; 2-hexenal; 1-pentanol; and furan, 2-pentyl- for pork
and chicken-pork sausages, and 1-undecanol; octane; heptane, 2,4-dimethyl-; and
1-octene, 6-methyl- for beef-pork and chicken-beef-pork sausages. These findings
indicate that GC–MS-based volatilomic analysis with a multivariate approach can
be used as a supporting approach in efforts to authenticate meat species in processed
products such as sausages. | |
