Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques
A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer–Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristi...
| Päätekijät: | , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
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Japan Oil Chemists' Society
2013
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| Linkit: | http://psasir.upm.edu.my/id/eprint/28042/1/28042.pdf |
| _version_ | 1825947238859276288 |
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| author | Ahmad Nizar, Nina Naquiah Marikkar, Jalaldeen Mohammed Nazrim Mat Hashim, Dzulkifly |
| author_facet | Ahmad Nizar, Nina Naquiah Marikkar, Jalaldeen Mohammed Nazrim Mat Hashim, Dzulkifly |
| author_sort | Ahmad Nizar, Nina Naquiah |
| collection | UPM |
| description | A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer–Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristics by having palmitic, oleic and linoleic acid as major fatty acids while beef and mutton fats shared common characteristics by possessing palmitic, stearic and oleic acid as major fatty acids. The direct comparisons among the fatty acid data, therefore, may not be suitable for discrimination of different animal fats. When the fatty acid distributional data was subjected to Principle Component Analysis (PCA), it was demonstrated that stearic, oleic and linoleic acids as the most discriminating parameters in the clustering of animal fats into four subclasses. The bulk carbon analysis of animal fats using EA-IRMS showed that determination of the carbon isotope ratios (δ13C) would be a good indicator for discriminating lard, chicken fat, beef fat and mutton fat. This would lead to a faster and more efficient method to ascertain the source of origin of fats used in food products. |
| first_indexed | 2024-03-06T08:10:11Z |
| format | Article |
| id | upm.eprints-28042 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:10:11Z |
| publishDate | 2013 |
| publisher | Japan Oil Chemists' Society |
| record_format | dspace |
| spelling | upm.eprints-280422016-04-25T07:11:25Z http://psasir.upm.edu.my/id/eprint/28042/ Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques Ahmad Nizar, Nina Naquiah Marikkar, Jalaldeen Mohammed Nazrim Mat Hashim, Dzulkifly A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer–Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristics by having palmitic, oleic and linoleic acid as major fatty acids while beef and mutton fats shared common characteristics by possessing palmitic, stearic and oleic acid as major fatty acids. The direct comparisons among the fatty acid data, therefore, may not be suitable for discrimination of different animal fats. When the fatty acid distributional data was subjected to Principle Component Analysis (PCA), it was demonstrated that stearic, oleic and linoleic acids as the most discriminating parameters in the clustering of animal fats into four subclasses. The bulk carbon analysis of animal fats using EA-IRMS showed that determination of the carbon isotope ratios (δ13C) would be a good indicator for discriminating lard, chicken fat, beef fat and mutton fat. This would lead to a faster and more efficient method to ascertain the source of origin of fats used in food products. Japan Oil Chemists' Society 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28042/1/28042.pdf Ahmad Nizar, Nina Naquiah and Marikkar, Jalaldeen Mohammed Nazrim and Mat Hashim, Dzulkifly (2013) Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques. Journal of Oleo Science, 62 (7). pp. 459-464. ISSN 1345-8957; ESSN: 1347-3352 https://www.jstage.jst.go.jp/article/jos/62/7/62_459/_article 10.5650/jos.62.459 |
| spellingShingle | Ahmad Nizar, Nina Naquiah Marikkar, Jalaldeen Mohammed Nazrim Mat Hashim, Dzulkifly Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques |
| title | Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques |
| title_full | Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques |
| title_fullStr | Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques |
| title_full_unstemmed | Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques |
| title_short | Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques |
| title_sort | differentiation of lard chicken fat beef fat and mutton fat by gcms and ea irms techniques |
| url | http://psasir.upm.edu.my/id/eprint/28042/1/28042.pdf |
| work_keys_str_mv | AT ahmadnizarninanaquiah differentiationoflardchickenfatbeeffatandmuttonfatbygcmsandeairmstechniques AT marikkarjalaldeenmohammednazrim differentiationoflardchickenfatbeeffatandmuttonfatbygcmsandeairmstechniques AT mathashimdzulkifly differentiationoflardchickenfatbeeffatandmuttonfatbygcmsandeairmstechniques |