Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication

Lestari, L. A. and Rohman, A. and Prihandiwati, E. and Aini, A. R. and Irnawati, . and Khasanah, F. (2022) Analysis of lard, chicken fat and beef fat in ternary mixture using FTIR spectroscopy and multivariate calibration for halal authentication. Food Research (Malaysia), 6 (4). 113 -119. ISSN 2550-2166

Animal fats including lard (LD), beef fat (BF) and chicken fat (CF) are commonly used in food products. However, they raised some health and religious issues, therefore the simultaneous analysis of animal fats is necessary. The objective of this study was to employ FTIR spectroscopy in combination with chemometrics of multivariate calibration for analysis of LD, CF, and BF in ternary systems simultaneously. Animal fats were prepared using the rendering process of adipose tissues from corresponding animals. The obtained fats were used to prepare calibration and validation samples. FTIR spectra scanned at the mid-infrared region (4000-650 cm-1 ) were used as variables during calibration and validation modelling with the aid of multivariate calibrations. Based on optimization (wavenumbers region, FTIR spectral mode, and multivariate calibration types) using the parameter of the highest R2 values and lowest values of RMSEC and RMSEP, PLSR using a variable of normal FTIR spectral at the combined wavenumber regions of 3100-2750 and 1800-660 cm-1 for prediction of animal fats (LD, CF and BF) simultaneously. FTIR spectroscopy in combination with multivariate calibrations could be a useful technique for analysis of animal fats in the ternary mixture, including analysis of lard for halal authentication.

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Abstract

Animal fats including lard (LD), beef fat (BF) and chicken fat (CF) are commonly used in food products. However, they raised some health and religious issues, therefore the simultaneous analysis of animal fats is necessary. The objective of this study was to employ FTIR spectroscopy in combination with chemometrics of multivariate calibration for analysis of LD, CF, and BF in ternary systems simultaneously. Animal fats were prepared using the rendering process of adipose tissues from corresponding animals. The obtained fats were used to prepare calibration and validation samples. FTIR spectra scanned at the mid-infrared region (4000-650 cm-1 ) were used as variables during calibration and validation modelling with the aid of multivariate calibrations. Based on optimization (wavenumbers region, FTIR spectral mode, and multivariate calibration types) using the parameter of the highest R2 values and lowest values of RMSEC and RMSEP, PLSR using a variable of normal FTIR spectral at the combined wavenumber regions of 3100-2750 and 1800-660 cm-1 for prediction of animal fats (LD, CF and BF) simultaneously. FTIR spectroscopy in combination with multivariate calibrations could be a useful technique for analysis of animal fats in the ternary mixture, including analysis of lard for halal authentication.

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Item Type:	Article
AGROVOC Term:	lard
AGROVOC Term:	spectroscopy
AGROVOC Term:	sampling
AGROVOC Term:	data analysis
AGROVOC Term:	food quality controls
AGROVOC Term:	chemists
AGROVOC Term:	food safety
AGROVOC Term:	customer satisfaction > customer satisfaction Prefer using consumer satisfactionconsumer satisfaction
Geographical Term:	Indonesia
Depositing User:	Ms. Azariah Hashim
Date Deposited:	30 Oct 2024 07:15
Last Modified:	30 Oct 2024 07:15
URI:	http://webagris.upm.edu.my/id/eprint/653

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