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Multivariate statistical analysis treatment of DSC thermal properties for animal fat adulteration

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dc.contributor.authorDahimi, Oen_US
dc.contributor.authorAlina Abdul Rahimen_US
dc.contributor.authorAbdulkarim, SMen_US
dc.contributor.authorHassan, MSen_US
dc.contributor.authorHashari, SBTZen_US
dc.contributor.authorMashitoh, ASen_US
dc.contributor.authorSaadi, Sen_US
dc.date.accessioned2024-05-29T02:55:00Z
dc.date.available2024-05-29T02:55:00Z
dc.date.issued2014
dc.description.abstractThe adulteration of edible fats is a kind of fraud that impairs the physical and chemical features of the original lipid materials. It has been detected in various food, pharmaceutical and cosmeceutical products. Differential scanning calorimetry (DSC) is the robust thermo-analytical machine that permits to fingerprint the primary crystallisation of triacylglycerols (TAGS) molecules and their transition behaviours. The aims of this study was to assess the cross-contamination caused by lard concentration of 0.5-5% in the mixture systems containing beef tallow (BT) and chicken fat (CF) separately. TAGs species of pure and adulterated lipids in relation to their crystallisation and melting parameters were studied using principal components analysis (PCA). The results showed that by using the heating profiles the discrimination of LD from BT and CF was very clear even at low dose of less than 1%. Same observation was depicted from the crystallisation profiles of BT adulterated by LD doses ranging from 0.1% to 1% and from 2% to 5%, respectively. Furthermore, CF adulterated with LD did not exhibit clear changes on its crystallisation profiles. Consequently, DSC coupled with PCA is one of the techniques that might use to monitor and differentiate the minimum adulteration levels caused by LD in different animal fats. (C) 2014 Published by Elsevier Ltd.en_US
dc.identifier.doi10.1016/j.foodchem.2014.02.087
dc.identifier.epage138
dc.identifier.issn0308-8146
dc.identifier.scopusWOS:000335805600019
dc.identifier.spage132
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/11502
dc.identifier.volume158
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.sourceWeb Of Science (ISI)
dc.subjectAdulterationen_US
dc.subjectLarden_US
dc.subjectBeef tallowen_US
dc.subjectChicken faten_US
dc.subjectDSCen_US
dc.subjectPCAen_US
dc.titleMultivariate statistical analysis treatment of DSC thermal properties for animal fat adulterationen_US
dc.typeArticleen_US
dspace.entity.typePublication

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