[PDF][PDF] Identification of Adulterated Sausage Products by Pork using FTIR and GC-MS Combined with Chemometrics.
M Ahda, A Guntarti, A Kusbandari… - Journal of Chemical …, 2023 - journals.iau.ir
A technique for halal food analysis, especially sausage products, can be performed based
on the lard content in the products. In this study, we compared both Fourier transforms
infrared (FTIR) and Gas chromatography Mass spectroscopy (GC-MS) instruments to detect
lard in sausage products. FTIR spectroscopy revealed differences in the vibration of
functional groups, while GC-MS detected Fatty acid methyl ester (FAME) compositions in
sausage products. The difference in data obtained was processed by PCA to distinguish …
on the lard content in the products. In this study, we compared both Fourier transforms
infrared (FTIR) and Gas chromatography Mass spectroscopy (GC-MS) instruments to detect
lard in sausage products. FTIR spectroscopy revealed differences in the vibration of
functional groups, while GC-MS detected Fatty acid methyl ester (FAME) compositions in
sausage products. The difference in data obtained was processed by PCA to distinguish …
Identification of Adulterated Sausage Products by Pork using FTIR and GC-MS Combined with Chemometrics
A Kusbandari, HA Nugroho, A Guntarti, M Ahda - sid.ir
A technique for halal food analysis, especially Sausage products, can be performed based
on the lard content in the products. In this study, we compared both Fourier transforms
infrared (FTIR) and Gas chromatography Mass spectroscopy (GC-MS) instruments to detect
lard in Sausage products. FTIR spectroscopy revealed differences in the vibration of
functional groups, while GC-MS detected Fatty acid methyl ester (FAME) compositions in
Sausage products. The difference in data obtained was processed by PCA to distinguish …
on the lard content in the products. In this study, we compared both Fourier transforms
infrared (FTIR) and Gas chromatography Mass spectroscopy (GC-MS) instruments to detect
lard in Sausage products. FTIR spectroscopy revealed differences in the vibration of
functional groups, while GC-MS detected Fatty acid methyl ester (FAME) compositions in
Sausage products. The difference in data obtained was processed by PCA to distinguish …
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