Multivariate Statistical Analysis for the Classification of Sausages Based on Physicochemical Attributes, Using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) and Inductively Coupled Plasma-Mass Spectrometry (ICP-MS)
Table 2
Average concentration of the 20 elements in sausages from 6 brands (μg/g, dried weight) (n = 3).
Le Gourmet
Bucher
Vissan
Lacus
Ebol
ĐNÁ
Li
0.40 ± 0.05
0.73 ± 0.08
0.50 ± 0.05
0.51 ± 0.06
0.39 ± 0.04
0.55 ± 0.07
Na
29,148.65 ± 3085.08
29,759.96 ± 3641.09
39,436.30 ± 4736.78
5,140.04 ± 569.46
4,255.23 ± 384.79
3,650.74 ± 502.5
Mg
446.03 ± 57.46
1,045.00 ± 139.34
1,953.71 ± 230.75
2,198.63 ± 200.07
2,416.57 ± 304.6
1,703.86 ± 211.07
Al
<LOD
418.36 ± 44.41
112.12 ± 13.23
211.63 ± 21.07
301.54 ± 30.33
146.52 ± 15.00
K
13,959.00 ± 1,798.28
9,294.20 ± 1094.10
13,668.10 ± 1563.76
31,220.18 ± 3866.97
31,018.45 ± 3,421.01
25,327.77 ± 2,760.52
Ca
59.87 ± 6.84
733.63 ± 70.45
657.54 ± 81.21
394.81 ± 50.19
373.36 ± 43.37
255.00 ± 30.66
Ti
0.14 ± 0.02
3.85 ± 0.45
5.73 ± 0.64
2.14 ± 0.24
1.87 ± 0.25
1.38 ± 0.16
V
0.49 ± 0.06
0.69 ± 0.08
0.70 ± 0.08
0.65 ± 0.07
0.85 ± 0.10
0.76 ± 0.07
Cr
<LOD
16.23 ± 1.81
34.18 ± 3.91
32.25 ± 3.98
51.43 ± 6.6
29.71 ± 3.83
Mn
<LOD
4.73 ± 0.58
31.24 ± 3.29
4.16 ± 0.56
8.09 ± 0.99
14.43 ± 1.90
Fe
<LOD
214.85 ± 24.7
773.34 ± 96.94
285.15 ± 32.58
341.73 ± 38.99
289.54 ± 31.34
Ni
3.8 ± 0.46
70.28 ± 8.23
31.75 ± 3.72
28.38 ± 3.00
43.41 ± 4.74
15.76 ± 1.79
Cu
<LOD
8.11 ± 1.02
5.87 ± 0.65
8.94 ± 0.98
10.59 ± 1.26
9.10 ± 0.94
Zn
4.45 ± 0.47
204.21 ± 21.16
133.04 ± 17.33
320.95 ± 36.36
277.29 ± 31.57
208.18 ± 23.81
Mo
0.44 ± 0.05
0.76 ± 0.08
1.14 ± 0.11
0.73 ± 0.08
0.75 ± 0.09
0.92 ± 0.10
Cd
0.41 ± 0.05
1.06 ± 0.13
0.95 ± 0.11
0.46 ± 0.06
0.46 ± 0.05
0.49 ± 0.06
Sb
0.12 ± 0.02
0.24 ± 0.03
0.14 ± 0.02
0.12 ± 0.02
0.21 ± 0.03
0.10 ± 0.01
Ba
<LOD
1.40 ± 0.15
5.11 ± 0.59
32.44 ± 3.65
43.50 ± 4.63
17.83 ± 1.86
Hg (μg/kg)
0.56 ± 0.06
0.36 ± 0.04
0.35 ± 0.04
0.74 ± 0.08
0.76 ± 0.08
0.77 ± 0.09
Pb
0.71 ± 0.08
4.64 ± 0.51
4.14 ± 0.46
4.40 ± 0.51
6.37 ± 0.53
8.95 ± 0.96
LOD: limit of detection (3x standard deviation = 0.003 μg/kg). Mean concentrations of elements in sausage samples (μg/g) from six brands. Values represent the mean ± standard deviation of triplicate measurements for each of the 10 samples per brand. Triplicate measurements were conducted to ensure analytical robustness.
