QUANTIFICATION AND IDENTIFICATION OF ADULTERATION IN THE FAT CONTENT OF CHICKEN HAMBURGERS USING DIGITAL IMAGES AND CHEMOMETRIC TOOLS?

DAVID DOUGLAS SOUSA FERNANDES; DI NEZIO, MARÍA SUSANA; DE ARAÚJO, MÁRIO CÉSAR UGULINO; ROMEO, FLORENCIA; MARCELO F. PISTONESI; DINIZ, PAULO HENRIQUE GONÇALVES DIAS; ROMEO, FLORENCIA; MARCELO F. PISTONESI; DINIZ, PAULO HENRIQUE GONÇALVES DIAS; GABRIELA KREPPER; CENTURIÓN, MARÍA EUGENIA; GABRIELA KREPPER; CENTURIÓN, MARÍA EUGENIA; DAVID DOUGLAS SOUSA FERNANDES; DI NEZIO, MARÍA SUSANA; DE ARAÚJO, MÁRIO CÉSAR UGULINO

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2019 vol. 100 p. 20 - 27

0023-6438

In this work, we developed an eco-friendly methodology for quantification and identification of adulteration inthe fat content of chicken hamburgers by combining color histograms (in RGB, HSI, and Grayscale channels)obtained from digital images and chemometric tools. For this, 74 samples of chicken hamburgers with a fatcontent of 14.27?47.55% (w w−1) were studied, taking into account adulterations with a fat content higher than20% (w w−1), as limited by Argentinean legislation. In both quantitative and qualitative approaches, chemometricmodels containing HSI histograms achieved the best results, because this is very suitable in situationswhere there is a need to separate the chromaticity from the intensity. In other words, the opacity of the samplesurfaces increases with increasing fat content. PLS/HSI achieved the best quantification result with a R2 of 0.95,RMSEP of 2.01% w w−1, REP of 7.26% w w−1 and RPD of 4.47 in the prediction set, while SPA-LDA/Grayscale + HSI reached the most satisfactory in the test set with only one misclassified sample. Therefore, theproposed methodologies represent excellent alternatives to conventional Soxhlet extraction method, since theyfollow the primary principles of Green Analytical Chemistry, avoiding waste generation, besides not using eitherchemical reagents or solvents.