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Identification of Chicken Bone Paste in Starch-Based Sausages Using Laser-Induced Breakdown Spectroscopy
Haoyu Li1, Li Shen1, Xiang Han1
1Tianjin Key Laboratory of Quantum Optics and Intelligent Photonics, School of Materials Science and Engineering, Tianjin University of Technology, Tianjin 300384, China.
Sensors (Basel, Switzerland)
|July 12, 2025
Summary
This study introduces laser-induced breakdown spectroscopy (LIBS) for rapid, in situ detection of chicken bone paste in starch sausages. LIBS effectively identifies elemental markers, ensuring food safety and preventing fraudulent additives.
Area of Science:
- Food Science and Technology
- Analytical Chemistry
- Spectroscopy
Background:
- Improper addition of chicken bone paste to starch sausages poses risks, including potential esophageal damage and religious objections.
- Current methods lack rapid, in situ detection capabilities for such adulterations in food products.
- Chicken bone paste is not approved for direct food consumption, necessitating robust quality control measures.
Purpose of the Study:
- To develop and validate a rapid, in situ method for identifying chicken bone paste in starch sausages.
- To investigate the elemental composition differences between starch sausages and chicken bone paste using spectroscopy.
- To establish a reliable detection system for ensuring food safety and authenticity in processed foods.
Main Methods:
- Laser-Induced Breakdown Spectroscopy (LIBS) was employed to analyze the elemental profiles of starch sausages and chicken bone paste.
- Mixtures of starch sausages and chicken bone paste at varying ratios were prepared to establish quantitative relationships.
- Data processing involved normalization, selection of optimal laser pulse signals, and electron temperature correction to enhance spectral analysis.
- Principal Component Analysis (PCA) and t-distributed Stochastic Neighbor Embedding (t-SNE) were utilized for sample classification and differentiation.
Main Results:
- Significant improvements in determination coefficients (R²) were achieved for key elemental spectral lines (Ca I, Ca II, Ba II, Sr II) after data processing, reaching up to 0.982.
- LIBS successfully differentiated between starch sausages, chicken bone paste, and their mixtures across various proportions.
- PCA and t-SNE effectively distinguished the samples, demonstrating the method's capability for accurate classification.
Conclusions:
- Laser-Induced Breakdown Spectroscopy (LIBS) is a highly effective and rapid technique for analyzing elemental composition in food products.
- LIBS provides a reliable method for distinguishing between different food products and detecting adulteration, such as chicken bone paste in starch sausages.
- This technology offers significant potential for enhancing food production safety and regulatory supervision.
