Quantification of multiple adulterants in beef protein powder by FT-NIR

Abstract

With its adverse effects on the health of consumers and the global economy, food adulteration is considered to be one of the pressing issues of our times. Beef Protein powders (BPP) are particularly among the most fraud-prone products mainly due to their ever-growing consumption. For the purpose of our study, FT-NIR spectroscopy was applied to quantify four commonly used adulterants: Melamine (M), Urea (U), Glycine (G) and Taurine (T) in BPP. Analysis with chemometric tools proved the efficiency of the aforementioned technique as a rapid nondestructive analytical tool for the detection of Beef protein powder adulteration.