title: Multivariate statistical analysis treatment of DSC thermal properties for animal fat adulteration.
abstract: The 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.
authors.affiliation: Institute of Halal Research and Management (IHRAM), Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, Malaysia.
authors.forename: Omar
authors.initials: O
authors.lastname: Dahimi
authors.affiliation: Institute of Halal Research and Management (IHRAM), Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, Malaysia. Electronic address: alina@usim.edu.my.
authors.forename: Alina Abdul
authors.initials: AA
authors.lastname: Rahim
authors.affiliation: Department of Food Science, Universiti Putra Malaysia, 43400 UPM, Serdang, Malaysia. Electronic address: ak@food.upm.edu.my.
authors.forename: S M
authors.initials: SM
authors.lastname: Abdulkarim
authors.affiliation: Institute of Halal Research and Management (IHRAM), Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, Malaysia.
authors.forename: Mohd Sukri
authors.initials: MS
authors.lastname: Hassan
authors.affiliation: Institute of Halal Research and Management (IHRAM), Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, Malaysia.
authors.forename: Shazamawati B T Zam
authors.initials: SB
authors.lastname: Hashari
authors.affiliation: Institute of Halal Research and Management (IHRAM), Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, Malaysia.
authors.forename: A Siti
authors.initials: AS
authors.lastname: Mashitoh
authors.affiliation: Department of Food Science, Universiti Putra Malaysia, 43400 UPM, Serdang, Malaysia. Electronic address: saadi.sami@ymail.com.
authors.forename: Sami
authors.initials: S
authors.lastname: Saadi
mesh_terms: D000818:Animals; D002152:Calorimetry, Differential Scanning / Q000379:methods*; D002417:Cattle; D005506:Food Contamination; D008055:Lipids / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D015999:Multivariate Analysis; D014280:Triglycerides
chemical_list: D008055:Lipids; D014280:Triglycerides
keywords: Adulteration; Beef tallow; Chicken fat; DSC; Lard; PCA