5070
FATHY MOHAMED SABER MEHAYA
APPLICATION OF SPECTROSCOPIC TECHNIQUES AS F AST DETECTION METHODS FOR THE QUALITY OF SOME FOODS
Spectroscopic techniques, FTIR, Raman, PCR, SDS-PAGE, GC, honey, meat, quality, adulteration, lard
The present study aimed to evaluate the quality, including adulteration, of honey and meat by classical and advanced methods (HPLC, GC, SDS-PAGE and PCR) in parallel with FT-IR and Raman spectroscopic as fast and easy detection methods. Physicochemical properties of honey and honey adulterated with glucose or sucrose were determined. Total soluble solids (TSS), pH and electrical conductivity of honey and its adulterated samples ranged between (84.10 - 84.50%), (3.80 - 4.63) and (11.73 – 232.32μS), respectively. The viscosity of adulterated honey with glucose syrup was the highest. Results of HPLC indicated that authentic honey had higher fructose/glucose ratio than adulterated honey samples. Also, honey adulterated with sucrose syrup had the highest HMF content. The FT-IR and FT-Raman spectral peaks of sucrose, glucose and fructose were identified at different concentrations. Selected main specific peaks provide the best calibration curves with (r2>0.9). Also, FT-IR and FT-Raman techniques were used to evaluate authentic honey and its adulterated with glucose and sucrose syrup.Chemical composition of meat showed that moisture and fat content were higher in pork meat than in chicken and beef. On contrary, protein content of beef was the highest. Color parameters and pH demonstrated that beef meat had the highest redness parameter and pH value. While, the pure minced pork had low redness value (6.14), and minced beef meat adulterated with 25, 50 and 75 % of pork meat was 19.10, 16.22 and 11.87, respectively.
2016
Ph.d
Ain Shams
Agriculture