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Halal food analysis using GC-MS combined withprincipal component analysis (PCA) based on saturatedand unsaturated fatty acid composition |
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| รหัสดีโอไอ | |
| Creator | 1. Mustofa Ahda 2. Any Guntarti 3. Aprilia Kusbandari 4. Yulizar Melianto |
| Title | Halal food analysis using GC-MS combined withprincipal component analysis (PCA) based on saturatedand unsaturated fatty acid composition |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2564 |
| Journal Title | Songklanakarin Journal of Science and Technology (SJST) |
| Journal Vol. | 43 |
| Journal No. | 2 |
| Page no. | 352-355 |
| Keyword | meatball, GC-MS, fatty acid types, food authenticity |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | An analytical method using GC-MS for food authentication from haram meat is an important thing for Muslims. In thisresearch, halal food authentication was based on detecting the fatty acid contents. The results show that a beef meatball producttainted by other than beef fat can be detected based on fatty acid compositions. Further, the food authenticity can also be detectedbased on the SFA:MUFA ratio which for pork meatball is approximately 1.0, for wild boar meatball around 1.2, and for beefmeatball about 3.6. These results were also supported by PCA analysis, where the food products are grouped appropriately tomatch their meat mixture. The commercial meatball product tested was not adulterated by pork or wild boar, and did not containbeef meat. |
