Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5791387 | Meat Science | 2014 | 5 Pages |
Abstract
Meatball is one of the favorite foods in Indonesia. For the economic reason (due to the price difference), the substitution of beef meat with pork can occur. In this study, FTIR spectroscopy in combination with chemometrics of partial least square (PLS) and principal component analysis (PCA) was used for analysis of pork fat (lard) in meatball broth. Lard in meatball broth was quantitatively determined at wavenumber region of 1018-1284 cmâ 1. The coefficient of determination (R2) and root mean square error of calibration (RMSEC) values obtained were 0.9975 and 1.34% (v/v), respectively. Furthermore, the classification of lard and beef fat in meatball broth as well as in commercial samples was performed at wavenumber region of 1200-1000 cmâ 1. The results showed that FTIR spectroscopy coupled with chemometrics can be used for quantitative analysis and classification of lard in meatball broth for Halal verification studies. The developed method is simple in operation, rapid and not involving extensive sample preparation.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Endah Kurniawati, Abdul Rohman, Kuwat Triyana,