Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics

Ahmad Fadzillah, Nurrulhidayah and Rohman, Abdul and Amin, Izm and Shuhaimi, Mustafa and Khatib, Alfi (2013) Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics. Grasas y Aceites International JOurnal of Fats and Oils, 64 (4). pp. 349-355. ISSN 0017-3495 E-ISSN 1988-4214

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Abstract

Butter may be adulterated with cheaper animal fats, such as chicken fat (CF). Thus, the detection and quantification of butter adulteration with CF was monitored using Fourier transform infrared (FTIR) spectroscopy, combined with chemometric of partial least square (PLS) at the frequency regions of 1200-1000 cm–1. FTIR measurements were made on pure butter and that adulterated with varying concentrations of CF (0-100% w/w in butter). PLS calibration exhibits a good relationship between actual and FTIR predicted values of CF with a coefficient of determination (R2 ) of 0.981. The root means standard error of calibration (RMSEC) and during cross validation (RMSECV) obtained using six principal components (PCs) are 2.08 and 4.33% v/v, respectively.

Item Type:	Article (Journal)
Additional Information:	7619/71291
Uncontrolled Keywords:	Animal fat – Butter – Chemometrics – FTIR spectroscopy – Multivariate calibration.
Subjects:	Q Science > QD Chemistry T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART) Kulliyyah of Pharmacy
Depositing User:	Dr Nurrulhidayah Ahmad Fadzillah
Date Deposited:	28 Feb 2020 10:40
Last Modified:	11 Aug 2020 11:09
URI:	http://irep.iium.edu.my/id/eprint/71291

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