Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics
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 region...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/71291/ http://irep.iium.edu.my/71291/ http://irep.iium.edu.my/71291/1/Analysis%20of%20chicken%20fat%20as%20adulterant%20in%20butter%20using%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf |
| Summary: | 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. |
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