Food Chemistry 254 (2018) 109–114 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Quantitative analysis of lard in animal fat mixture using visible Raman spectroscopy a,1 b,1 a c a Ju-Yong Lee , Jin-Ho Park , Hyoyoung Mun , Won-Bo Shim , Sang-Hyun Lim , a, Min-Gon Kim Department of Chemistry, School of Physics and Chemistry, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, Republic of Korea Advanced Photonics Research Institute, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, Republic of Korea Department of Food Science and Technology, Gyeongsang National University, Jinju 52727, Republic of Korea ARTICLE I NFO ABSTRACT Keywords: Food adulteration is a serious issue that requires veriﬁcation and strict management due to healthcare, morality, Raman spectroscopy and social value problems. In the context of fat, food manufacturers blend lard with vegetable oils or animal fats Animal fat for convenience and gaining economic beneﬁts. Thus, we herein report the classiﬁcation of 4 animal fats, e.g., Lard beef tallow, pork lard, chicken fat, duck oil, using Raman spectroscopy combined with simple calculation of Classiﬁcation intensity ratios of Raman signal at vibrational modes corresponding to unsaturated fatty acids and total fatty Oil gauge (OG) acids.
Food Chemistry – Elsevier
Published: Jul 15, 2018
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