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

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.<br><br>La mantequilla puede ser adulterada con grasas animales más baratas, como la grasa de pollo (GP). Así, la detección y cuantificación de la adulteración de mantequilla con GP se controló usando transformada de Fourier infrarroja (FTIR), combinada con técnicas quimiométricas de mínimos cuadrados parciales (PLS) en las regiones de frecuencia de 1200-1000cm^–1. Las medidas FTIR se realizaron sobre la mantequilla pura y adulterada con diferentes concentraciones de GP (0-100% w/w en la mantequilla). La calibración de PLS presenta una buena relación entre los valores reales y los valores pronosticados de FTIR de la GP con un coeficiente de determinación (R2) de 0.981. La raíz del error estándar de calibración (RMSEC) durante la validación cruzada (RMSECV) obtenido utilizando seis componentes principales (PC) fueron 2,08 y 4,33% v/v, respectivamente

Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats

“…On the FTIR records, seven characteristic peaks were found in all hydrolyzed fats; the model representation is shown in Figure 3. For comparison, five peaks were selected, with reference values and molecular action of individual peaks [42][43][44][45][46][47], which are recorded in Table 4. For these peaks, their absorbance changed the most.…”

Omics-Based Analytical Approaches for Assessing Chicken Species and Breeds in Food Authentication

“…Analysis of chicken fat adulteration in butter FTIR, GC-FID PLS FTIR spectrum at fingerprint region of (1200-1000 cm −1 ). [118] PLS can be successfully used to quantify the level of chicken fat adulterant with R 2 of 0.981 at the selected fingerprint region of 1200-1000 cm −1 .…”

“…FTIR, GC-FID PLS FTIR spectrum at fingerprint region of (1200-1000 cm −1 ). [118] PLS can be successfully used to quantify the level of chicken fat adulterant with R 2 of 0.981 at the selected fingerprint region of 1200-1000 cm −1 . Chicken fat may serve as a potential adulterant in canola oil [114], butter [118], and also cod liver oil [116], owing to its highly identical fatty acid profiles and low cost.…”

“…[118] PLS can be successfully used to quantify the level of chicken fat adulterant with R 2 of 0.981 at the selected fingerprint region of 1200-1000 cm −1 . Chicken fat may serve as a potential adulterant in canola oil [114], butter [118], and also cod liver oil [116], owing to its highly identical fatty acid profiles and low cost. The presence of chicken fat in vegetable oil (canola oil) will infringe the interests of vegetarianism practitioners, whereas the mixing in other animal oil is known to be food fraud to consumers.…”

Development of Lard Detection in Crude Palm Oil (Cpo) Using Ftir Combined With Chemometrics Analysis

“…According to [1] reported that the optimization of FTIR wave number in the detection beef fat in butter at wave number 1500-1000 cm -1 . Reference [5] also reported that the optimization of FTIR in the chicken detection in butter at wave number 1200-1000 cm -1 . The other research from [6] reported that FTIR wave number region at 4000-650 cm -1 This research was aimed to optimize of wave number of FTIR for detection of lard in CPO.…”