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Detection of lard mixed with body fats of chicken, lamb and cow by fourier transform infrared spectroscopy

Che Man, Yakoob and Mirghani, Mohamed Elwathig Saeed (2001) Detection of lard mixed with body fats of chicken, lamb and cow by fourier transform infrared spectroscopy. Journal Of The American Oil Chemists' Society, 78 (7). pp. 753-761. ISSN 0003-021X

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Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard blended with chicken, lamb, and cow body fats. The spectral bands associated with chicken, lamb, and cow body fats and their lard blends were recorded, interpreted, and identified. Qualitative differences between the spectra are proposed as a basis for differentiating between the pure animal fats and their blends. A semiquantitative approach is proposed to measure the percent of lard in blends with lamb body fat (LBF) on the basis of the frequency shift of the band in the region 3009–3000 cm−1, using the equation y = 0.1616x + 3002.10. The coefficient of determination (R2) was 0.9457 with a standard error (SE) of 1.23. The percentage of lard in lard/LBF blends was also correlated to the absorbance at 1417.89 and 966.39 cm−1 by the equations y = 0.0061x + 0.1404 (R2 = 0.9388, SE = 0.018) and y = 0.004x + 0.1117 (R2 = 0.9715, SE = 0.009), respectively. For the qualitative determination of lard blended with chicken body fat (CF), the FTIR spectral bands in the frequency ranges of 3008–3000, 1418–1417, 1385–1370, and 1126–1085 cm−1 were employed. Semiquantitative determination by measurement of the absorbance at 3005.6 cm−1 is proposed, using the equation y = 0.0071x + 0.1301 (R2 = 0.983, SE = 0.012). The percentage of lard in lard/GF blends was also correlated to the absorbance at 1417.85 cm−1 (y = 0.0053x + 0.0821, with R2 = 0.9233, SE = 0.019) and at 1377.58 cm−1 (y = 0.0069x + 0.1327, with R2 = 0.9426, SE = 0.022). For blends of lard with cow body fat (CBF) bands in the range 3008–3006 cm−1 and at 1417.8 and 966 cm−1 were used for qualitative detection. The equation y = –0.005x + 0.3188 with R2 = 0.9831 and SE = 0.0086 was obtained for semiquantitative determination at 966.22 cm−1.

Item Type: Article (Journal)
Additional Information: 4971/7938
Uncontrolled Keywords: FTIR spectroscopy, chicken body fat, cow body fat, lamb body fat, lard.
Subjects: T Technology > T Technology (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User: A Prof Elwathig Mirghani
Date Deposited: 07 May 2012 15:56
Last Modified: 07 May 2012 15:56
URI: http://irep.iium.edu.my/id/eprint/7938

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