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

Ahmad Fadzlillah, Nurrulhidayah and Abdul Rohman, and Ismail, Amin and Mustafa, Shuhaimi and Khatib, Alfi (2013) Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics. Grasas y Aceites, 64 (4). pp. 349-355. ISSN 0017-3495; ESSN: 1988-4214

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Official URL: http://dx.doi.org/10.3989/gya.072812

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 1200-1000cm–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
Keyword:Animal fat; Butter; Chemometrics; FTIR spectroscopy; Multivariate calibration
Faculty or Institute:Faculty of Food Science and Technology
Faculty of Medicine and Health Science
Halal Products Research Institute
Institute of Bioscience
Publisher:Consejo Superior de Investigaciones Cientificas
DOI Number:10.3989/gya.072812
ID Code:30472
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:25 Aug 2014 09:39
Last Modified:15 Feb 2016 13:17

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