Differentiation of lard from other animal fats based on n-alkane profiles using chemometric analysis

• Main Authors: Nur Ain Syaqirah Sapian, Muhamad Aidilfitri Mohamad Roslan, Amalia Mohd Hashim, Mohd Nasir Mohd Desa, Murni Halim, Yanty Noorzianna Abdul Manaf, Helmi Wasoh
• Format: Article
• Language: English; English
• Published: Elsevier Ltd. 2022
• Subjects: TP670-699 Oils, fats, and waxes
• Online Access: https://eprints.ums.edu.my/id/eprint/37408/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/37408/2/FULLTEXT.pdf; https://eprints.ums.edu.my/id/eprint/37408/; https://doi.org/10.1016/j.foodres.2022.112332

Adulteration of lard with other fats and oils in food production affects many areas including economics, religion, and health. Previous studies discriminated lard based on major components of fats, i.e. triglycerides and fatty acids. This study aimed to differentiate lard and other animal fats (beef...