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

• Main Authors: Ahmad Fadzillah, Nurrulhidayah, Rohman, Abdul, Amin, Izm, Shuhaimi, Mustafa, Khatib, Alfi
• Format: Article
• Language: English
• Published: 2013
• Subjects: QD Chemistry; TP Chemical technology; TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/71291/1/Analysis%20of%20chicken%20fat%20as%20adulterant%20in%20butter%20using%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf; http://irep.iium.edu.my/71291/; http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1440/1442

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 region...