Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics

• Main Authors: Ahmad Fadzillah, Nurrulhidayah, Che Man, YB, Rohman, Abdul, Amin, I., Shuhaimi, M, Khatib, Alfi
• Format: Article
• Language: English
• Published: IFRJ, Faculty of Food Science & Technology, UPM. 2013
• Subjects: T Technology (General); TP Chemical technology; TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/71292/1/Authentication%20analysis%20of%20butter%20from%20beef%20fat%20using%20Fourier%20Transform%20Infrared%20%28FTIR%29%20spectroscopy%20coupled%20with%20chemometrics.pdf; http://irep.iium.edu.my/71292/; http://www.ifrj.upm.edu.my/20%20(03)%202013/51%20IFRJ%2020%20(03)%202013%20Amin%20(415).pdf

The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric techniques to differentiate butter from beef fat (BF) was investigated. The spectral bands associated with butter, BF, and their mixtures were scanned, interpreted, and identified by relating them to those spectroscop...