Research Center of Halal Products, Gadjah Mada University, Yogyakarta 55281, Indonesia; Faculty of Pharmacy, Gadjah Mada University, Yogyakarta 55281, Indonesia.
Meat Sci. 2014 Jan;96(1):94-8. doi: 10.1016/j.meatsci.2013.07.003. Epub 2013 Jul 9.
Meatball is one of the favorite foods in Indonesia. For the economic reason (due to the price difference), the substitution of beef meat with pork can occur. In this study, FTIR spectroscopy in combination with chemometrics of partial least square (PLS) and principal component analysis (PCA) was used for analysis of pork fat (lard) in meatball broth. Lard in meatball broth was quantitatively determined at wavenumber region of 1018-1284 cm(-1). The coefficient of determination (R(2)) and root mean square error of calibration (RMSEC) values obtained were 0.9975 and 1.34% (v/v), respectively. Furthermore, the classification of lard and beef fat in meatball broth as well as in commercial samples was performed at wavenumber region of 1200-1000 cm(-1). The results showed that FTIR spectroscopy coupled with chemometrics can be used for quantitative analysis and classification of lard in meatball broth for Halal verification studies. The developed method is simple in operation, rapid and not involving extensive sample preparation.
肉丸是印度尼西亚人最喜爱的食物之一。出于经济原因（由于价格差异），牛肉可能会被猪肉替代。在这项研究中，傅里叶变换红外光谱（FTIR）结合偏最小二乘（PLS）和主成分分析（PCA）化学计量学用于分析肉丸汤中的猪油（猪板油）。在波数为 1018-1284 cm(-1) 的范围内定量测定了肉丸汤中的猪油。得到的决定系数（R(2)）和校正均方根误差（RMSEC）值分别为 0.9975 和 1.34%（v/v）。此外，在波数为 1200-1000 cm(-1) 的范围内对肉丸汤以及商业样品中的猪油和牛肉脂肪进行了分类。结果表明，FTIR 光谱结合化学计量学可用于清真验证研究中定量分析和分类肉丸汤中的猪油。该方法操作简单、快速，且不涉及广泛的样品制备。
