Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy
Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of monitoring lard when blended with mutton and cow body fats. The spectral bands associated with mutton, cow body fats and their lard blends were recorded, interpreted and identified by relating them to those spectrosc...
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| Format: | Article |
| Language: | English English |
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Japan Oil Chemists' Society
2003
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| Online Access: | http://psasir.upm.edu.my/id/eprint/48654/ http://psasir.upm.edu.my/id/eprint/48654/1/Determination%20of%20lard%20in%20mixture%20of%20body%20fats%20of%20mutton%20and%20cow%20by%20Fourier%20transform%20infrared%20spectroscopy.pdf http://psasir.upm.edu.my/id/eprint/48654/7/52_633.pdf |
| _version_ | 1848851147720228864 |
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| author | Jaswir, Irwandi Mirghani, Mohamed Elwathig Saeed Hassan, Torla Mohd Said, Mohd Zaki |
| author_facet | Jaswir, Irwandi Mirghani, Mohamed Elwathig Saeed Hassan, Torla Mohd Said, Mohd Zaki |
| author_sort | Jaswir, Irwandi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of monitoring lard when blended with mutton and cow body fats. The spectral bands associated with mutton, cow body fats and their lard blends were recorded, interpreted and identified by relating them to those spectroscopically representative pure mutton, cow and lard body fats as references. A qualitative approach is proposed by comparing the pure animal fat with blended ones. Partial least squares (PLS) regression was applied for quantitative determination of the percent of lard in its blend with mutton body fat (MBF) using FTIR spectral data at frequency regions 3010 - 3000, 1220 - 1095 and 968 - 965 cm-1. The equation y = 1.151x - 0.1882, coefficient of determination (R2) = 0.9866 with standard error (SE) of 2.01. For the blend with cow body fat (CBF) frequency regions 1419 - 1414 and 968 - 965 cm-1 were used for qualitative and quantitative determination. PLS approach was used to create the equation y = 0.7239 x + 3.1369 with R2 = 0.9749 and SE = 1.86. The PLS calibration models were cross-validated and the standard deviation of difference (SDD) for repeatability and accuracy and R2 were computed. |
| first_indexed | 2025-11-15T10:17:34Z |
| format | Article |
| id | upm-48654 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T10:17:34Z |
| publishDate | 2003 |
| publisher | Japan Oil Chemists' Society |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-486542024-08-05T06:14:07Z http://psasir.upm.edu.my/id/eprint/48654/ Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy Jaswir, Irwandi Mirghani, Mohamed Elwathig Saeed Hassan, Torla Mohd Said, Mohd Zaki Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of monitoring lard when blended with mutton and cow body fats. The spectral bands associated with mutton, cow body fats and their lard blends were recorded, interpreted and identified by relating them to those spectroscopically representative pure mutton, cow and lard body fats as references. A qualitative approach is proposed by comparing the pure animal fat with blended ones. Partial least squares (PLS) regression was applied for quantitative determination of the percent of lard in its blend with mutton body fat (MBF) using FTIR spectral data at frequency regions 3010 - 3000, 1220 - 1095 and 968 - 965 cm-1. The equation y = 1.151x - 0.1882, coefficient of determination (R2) = 0.9866 with standard error (SE) of 2.01. For the blend with cow body fat (CBF) frequency regions 1419 - 1414 and 968 - 965 cm-1 were used for qualitative and quantitative determination. PLS approach was used to create the equation y = 0.7239 x + 3.1369 with R2 = 0.9749 and SE = 1.86. The PLS calibration models were cross-validated and the standard deviation of difference (SDD) for repeatability and accuracy and R2 were computed. Japan Oil Chemists' Society 2003 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/48654/1/Determination%20of%20lard%20in%20mixture%20of%20body%20fats%20of%20mutton%20and%20cow%20by%20Fourier%20transform%20infrared%20spectroscopy.pdf text en http://psasir.upm.edu.my/id/eprint/48654/7/52_633.pdf Jaswir, Irwandi and Mirghani, Mohamed Elwathig Saeed and Hassan, Torla and Mohd Said, Mohd Zaki (2003) Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy. Journal of Oleo Science, 52 (12). pp. 633-638. ISSN 1345-8957; ESSN: 1347-3352 https://www.jstage.jst.go.jp/article/jos/52/12/52_12_633/_article 10.5650/jos.52.633 |
| spellingShingle | Jaswir, Irwandi Mirghani, Mohamed Elwathig Saeed Hassan, Torla Mohd Said, Mohd Zaki Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy |
| title | Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy |
| title_full | Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy |
| title_fullStr | Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy |
| title_full_unstemmed | Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy |
| title_short | Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy |
| title_sort | determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy |
| url | http://psasir.upm.edu.my/id/eprint/48654/ http://psasir.upm.edu.my/id/eprint/48654/ http://psasir.upm.edu.my/id/eprint/48654/ http://psasir.upm.edu.my/id/eprint/48654/1/Determination%20of%20lard%20in%20mixture%20of%20body%20fats%20of%20mutton%20and%20cow%20by%20Fourier%20transform%20infrared%20spectroscopy.pdf http://psasir.upm.edu.my/id/eprint/48654/7/52_633.pdf |