Identification of Fat in Pork Using Fourier Transform Infrared Spectrum and GC-MS

Identification of Fat in Pork Using Fourier Transform Infrared Spectrum and GC-MS

Halal food safety issues receive serious attention. Methods for analyzing contamination of non-halal ingredients, such as lard, must be developed to assist in the halal authentication process for food. This study was conducted to compare the fat profile of pork thighs using FT-IR and GC-MS. The por...

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Bibliographic Details
Main Authors: Yulirohyami, Vivin Maulidatunnisa, Dinda Permata Pusparani, Bagas Prasetyo
Format: Article
Language:English
Published: Universitas Islam Indonesia 2023-09-01
Series:Indonesian Journal of Chemical Analysis
Subjects:
Halal authentication
Pork
FT-IR
GC-MS
Online Access:http://journal.uii.ac.id/IJCA/article/view/29093

Internet

http://journal.uii.ac.id/IJCA/article/view/29093

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