Citation
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.
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Official URL or Download Paper: http://dx.doi.org/10.3989/gya.072812
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology Faculty of Medicine and Health Science Halal Products Research Institute Institute of Bioscience |
| DOI Number: | https://doi.org/10.3989/gya.072812 |
| Publisher: | Consejo Superior de Investigaciones Cientificas |
| Keywords: | Animal fat; Butter; Chemometrics; FTIR spectroscopy; Multivariate calibration |
| Depositing User: | Khairil Ridzuan Khahirullah |
| Date Deposited: | 25 Aug 2014 01:39 |
| Last Modified: | 15 Feb 2016 05:17 |
| URI: | http://psasir.upm.edu.my/id/eprint/30472 |
| Statistic Details: | View Download Statistic |
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