Analysis of Lard in Palm Oil Using Long-Wave Near-Infrared (LW-NIR) Spectroscopy and Gas Chromatography-Mass Spectroscopy (GC–MS)

Hussain, Mutia Nurulhusna; Basri, Katrul Nadia; Arshad, Syariena; Mustafa, Shuhaimi; Khir, Mohd Fared Abdul; Bakar, Jamilah

doi:10.1007/s12161-022-02423-y

Cited by 11 publications

(4 citation statements)

References 13 publications

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“…The band at 813 nm was also related to the fat content [42]. A significant peak of 1423 nm was observed that indicated the combination of the C-H stretching and vibration with other vibration modes of the concerned molecule [43]. Another reflectance peak at 872 nm was connected with the C-H stretching vibration of aliphatic compounds [44].…”

Section: Spectral Profilesmentioning

confidence: 93%

Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat

Jiang,

Zhou,

Zhang

et al. 2023

Foods

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The objective of this study was to evaluate the performance of near-infrared spectroscopy (NIRS) systems operated in dual band for the non-destructive measurement of the fat, protein, collagen, ash, and Na contents of soy sauce stewed meat (SSSM). Spectra in the waveband ranges of 650–950 nm and 960–1660 nm were acquired from vacuum-packed ready-to-eat samples that were purchased from 97 different brands. Partial least squares regression (PLSR) was employed to develop models predicting the five critical quality parameters. The results showed the best predictions were for the fat (Rp = 0.808; RMSEP = 2.013 g/kg; RPD = 1.666) and protein (Rp = 0.863; RMSEP = 3.372 g/kg; RPD = 1.863) contents, while barely sufficient performances were found for the collagen (Rp = 0.524; RMSEP = 1.970 g/kg; RPD = 0.936), ash (Rp = 0.384; RMSEP = 0.524 g/kg; RPD = 0.953), and Na (Rp = 0.242; RMSEP = 2.097 g/kg; RPD = 1.042) contents of the SSSM. The quality of the content predicted by the spectrum of 960–1660 nm was generally better than that for the 650–950 nm range, which was retained in the further prediction of fat and protein. To simplify the models and make them practical, regression models were established using a few wavelengths selected by the random frog (RF) or regression coefficients (RCs) method. Consequently, ten wavelengths (1048 nm, 1051 nm, 1184 nm, 1191 nm, 1222 nm, 1225 nm, 1228 nm, 1450 nm, 1456 nm, 1510 nm) selected by RF and eight wavelengths (1019 nm, 1097 nm, 1160 nm, 1194 nm, 1245 nm, 1413 nm, 1441 nm, 1489 nm) selected by RCs were individually chosen for the fat and protein contents to build multi-spectral PLSR models. New models led to the best predictive ability of Rp, RMSEP, and RPD of 0.812 and 0.855, 1.930 g/kg and 3.367 g/kg, and 1.737 and 1.866, respectively. These two simplified models both yielded comparable performances to their corresponding full-spectra models, demonstrating the effectiveness of these selected variables. The overall results indicate that NIRS, especially in the spectral range of 960–1660 nm, is a potential tool in the rapid estimation of the fat and protein contents of SSSM, while not providing particularly good prediction statistics for collagen, ash, and Na contents.

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Section: Spectral Profilesmentioning

confidence: 93%

Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat

Jiang,

Zhou,

Zhang

et al. 2023

Foods

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“…LWNIR is frequently employed for the identification of specific compounds, detection of chemical groups, and more detailed characterization of samples, as it is sensitive to more complex overtones and combinations of fundamental vibrations of chemical bonds. In the agri-food industry, LWNIR can be used for the in-depth analysis of the chemical compositions of food products, including the identification of specific compounds related to flavor, aroma, and nutritional content ( Hussain et al, 2023 ), and is suitable for in-line and at-line process monitoring, providing real-time insights into the chemical changes during food processing ( Dixit et al, 2017 ). The choice between SWNIR and LWNIR depends on the specific analytical requirements and the nature of the sample being analyzed.…”

Section: Nir Application Principle and Proceduresmentioning

confidence: 99%

NIR sensors combined with chemometric algorithms in intelligent quality evaluation of sweetpotato roots from ‘Farm’ to ‘Table’: Progresses, challenges, trends, and prospects

Wang,

Xing,

et al. 2024

Food Chemistry: X

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“…Research by Hussain (2022) reported that the long-wave NIR (LW-NIR) spectroscopy system at 1350 -2450 nm region in combination with chemometrics analysis was used for detecting and quantifying lard adulteration in palm oil (PO).…”

Section: Gas Chromatographymentioning

confidence: 99%

Halal Concerns on Lard in Food Products and its Detection Methods

Zainal Abidin,

Nizar,

Ahmad Nizar

et al. 2023

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Lard refers to a creamy, white, soft substance made from pig fat and used in cooking and baking. Lard not only has the risk of biological complications and health problems associated with regular consumption, but also has other issues such as the restriction on use in the food industry from the perspective of the Muslim religion. There are few literature studies that show several issues related to the adulteration of food products, especially halal meat. This issue must be resolved to avoid confusion for Muslims. Therefore, laboratory analysis on meat species authentication is highly necessary. There are different available methods to detect different species in food samples, including Polymerase Chain Reaction (PCR), Electronic Nose (e-nose), Duplex PCR-Enzyme-linked Oligonucleotide Assay (ELONA), Fourier Transform Infrared (FTIR) Spectroscopy, Differential Scanning Calorimeter (DSC), and Rapid PCR. This article aims to review the application of lard in food, cases related to halal and methods to detect the presence of lard.

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Analysis of Lard in Palm Oil Using Long-Wave Near-Infrared (LW-NIR) Spectroscopy and Gas Chromatography-Mass Spectroscopy (GC–MS)

Cited by 11 publications

References 13 publications

Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat

Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat

NIR sensors combined with chemometric algorithms in intelligent quality evaluation of sweetpotato roots from ‘Farm’ to ‘Table’: Progresses, challenges, trends, and prospects

Halal Concerns on Lard in Food Products and its Detection Methods

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