Differentiation of pork from other meat species by lipid analysis methodologies

QR Code

Differentiation of pork from other meat species by lipid analysis methodologies

A study was conducted to establish various lipid analysis methodologies to differentiate pork from other meat species such as cow, lamb, and chicken for halal authentication purposes. Extraction of lipids from meat species was done using a chloroform–methanol mixture according to the methodology of...

Full description

Bibliographic Details
Main Author:	Marikkar, Mohammed Nazrim
Format:	Proceeding Paper
Language:	English
Published:	2013
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/47209/ http://irep.iium.edu.my/47209/2/Food_Innovation_Asia-2013-1.pdf

Similar Items

Differentiation of pork from other meat species by lipid analysis methodologies
by: Marikkar, Jalaldeen Mohamed Nazrim, et al.
Published: (2013)

Composition and thermal analysis of lipids from pre-fried chicken nuggets
by: Marikkar, Mohammed Nazrim
Published: (2011)

The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard
by: Alkhalf, Maha, et al.
Published: (2017)

Differentiation of fractionated components of lard from other animal fats using different analytical techniques
by: Marikkar, Mohammed Nazrim, et al.
Published: (2017)

Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin
by: Marikkar, Mohammed Nazrim, et al.
Published: (2014)

Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review
by: Marikkar, Mohammed Nazrim, et al.
Published: (2016)

Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
by: Ahmad Nizar, Nina Naquiah, et al.
Published: (2016)

Discrimination of plant and animal derived MAG and DAG by principle component analysis of fatty acid composition and thermal profile data
by: Marikkar, Mohammed Nazrim
Published: (2012)

Seed fat from Madhuca longifolia as raw material for Halal alternative fats
by: Marikkar, Mohammed Nazrim
Published: (2012)

Use of gas chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils
by: Marikkar, Mohammed Nazrim
Published: (2005)

Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
by: Marikkar, Mohammed Nazrim, et al.
Published: (2003)

Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis
by: Marikkar, Mohammed Nazrim, et al.
Published: (2005)

Determination of type of fat ingredient in some commercial biscuit formulation
by: Marikkar, Mohammed Nazrim
Published: (2014)

DSC as a valuable tool for the evaluation of adulteration oils and fats
by: Marikkar, Mohammed Nazrim
Published: (2015)

A study on the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends
by: Marikkar, Mohammed Nazrim
Published: (2014)

Defatted coconut residue polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro
by: Marikkar, Mohammed Nazrim
Published: (2016)

Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
by: Ahmad Nizar , Nina Naguiah, et al.
Published: (2013)

Detection of animal fat contaminations in sunflower oil by differential scanning calorimetry
by: Marikkar, Mohammed Nazrim, et al.
Published: (2012)

Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
by: Marikkar, Mohammed Nazrim, et al.
Published: (2001)

Effect of Moringa oleifera oil blending on fractional crystallization behavior of palm oil
by: Marikkar, Mohammed Nazrim, et al.
Published: (2011)

Heavy metals in tuna species meat and potential consumer health risk: A review
by: A A, Norhazirah, et al.
Published: (2020)

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
by: Noorzyanna, Yanty, et al.
Published: (2017)

Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review
by: Marikkar, Mohammed Nazrim, et al.
Published: (2014)

Composition and thermal analysis of binary mixture of Mee fat and palm stearin
by: Abdul Manaf Yanty, Noorzianna, et al.
Published: (2014)

Effect of fractional crystallization on composition and thermal behavior of coconut oil
by: Marikkar, Mohammed Nazrim, et al.
Published: (2013)

Composition and thermal characteristics of madhuca longifolia seed fat and its solid and liquid fractions
by: Marikkar, Mohammed Nazrim, et al.
Published: (2010)

Composition and thermal analysis of lard stearin and lard olein
by: Yanty, N.A.M., et al.
Published: (2011)

Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
by: Marikkar, Mohammed Nazrim, et al.
Published: (2002)

Physico-chemical characterization of the fat from red-skin rambutan (nephellium lappaceum l.) seed
by: Abdul Manaf, Yanty Noorziana, et al.
Published: (2013)

Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
by: Yanty, N.A.M., et al.
Published: (2013)

Evaluation of the modified-ceylon copra kiln for accelerated production of ball copra
by: Marikkar, Mohammed Nazrim, et al.
Published: (2009)

Effect of varietal differences on composition and thermal behavior of avocado oil
by: Yanty, N. A. M., et al.
Published: (2011)

Comparative thermal characteristics and fatty acid composition of mono- and Diacylglycerols of lard and some commercial emulsifiers
by: Nasyrah, A.R., et al.
Published: (2014)

Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard
by: Muhammad Roslan , Nur llliyin, et al.
Published: (2014)

pH as analytical indicator for managing pork meat quality
by: Kim, Tae Wan, et al.
Published: (2016)

Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
by: Marikkar, Mohammed Nazrim, et al.
Published: (2016)

Comparing the thermo-physical characteristics of lard and selected plant fats
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2012)

Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter
by: Yanty, N. A. M., et al.
Published: (2013)

Lard uptake and its detection in selected food products deep-fried in lard
by: Marikkar, Mohammed Nazrim, et al.
Published: (2003)

A review on food values of selected tropical fruits' seeds
by: Raihana, A. R. Noor, et al.
Published: (2015)