Sains Malaysiana 46(2)(2017): 209–216

http://dx.doi.org/10.17576/jsm-2017-4602-04

Differentiation of Fractionated Components of Lard from Other Animal Fats Using Different Analytical Techniques

(Perbezaan Komponen Berperingkat Lemak Babi daripada Lemak Haiwan Lain Menggunakan Teknik Analitik Berbeza)

A.N. NINA NAQUIAH¹, J.M.N. MARIKKAR^1,2*, M.E.S. MIRGHANI², A.F. NURRULHIDAYAH² & N.A.M. YANTY¹

¹Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia

²International Institute for Halal Research and Training, International Islamic University Malaysia

PO Box 10, 50728 Kuala Lumpur, Federal Territory, Malaysia

Diserahkan: 19 Oktober 2015/Diterima: 10 Mei 2016

ABSTRACT

A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer–isotope ratio mass spectrometry (EA-IRMS), gas chromatography mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FTIR). Overlay of FTIR spectra did not help to pinpoint any characteristic feature to distinguish either LO or LS from other animal fats, but overlay of DSC cooling curves helped a successful discrimination. The determination of δ13C from EA-IRMS showed that the values corresponding to the fractionated components of lard were significantly (p<0.05) different from those of the other common animal fats. GC-MS analysis showed that direct comparison of overall fatty acid data was not able to discriminate LO and LS from other animal fats, but the application of principal component analysis (PCA) to fatty acid data helped a successful discrimination.

Keywords: EA-IRMS; FTIR; GC-MS; halal; lard; lard olein; lard stearin

ABSTRAK

Satu kajian telah dijalankan untuk membezakan komponen berperingkat lemak babi iaitu lemak babi olein (LO) dan lemak babi stearin (LS) daripada lemak haiwan biasa yang lain. Pecahan lemak babi dan lemak haiwan dianalisis menggunakan kalori pengimbasan kebezaan (DSC), unsur penganalisis-isotop nisbah jisim spektrometri (EA-IRMS), kromatografi gas spektrometri jisim (GC-MS) dan spektroskopi transformasi Fourier inframerah (FTIR). Lengkung FTIR spektrum tidak membantu untuk menentukan apa-apa ciri-ciri untuk membezakan sama ada LO atau LS daripada lemak haiwan lain, tetapi lapisan lengkung penyejukan DSC telah Berjaya membantu diskriminasi. Penentuan δ13C daripada EA-IRMS menunjukkan bahawa nilai yang sepadan dengan komponen berperingkat lemak babi secara ketara (p<0.05) berbeza daripada lemak haiwan biasa lain. GC-MS menunjukkan bahawa perbandingan langsung asid lemak keseluruhan data adalah tidak dapat membezakan LO dan LS dari lemak haiwan yang lain, tetapi penggunaan analisis komponen utama (PCA) kepada data asid lemak membantu diskriminasi yang berjaya.

Kata kunci: EA-IRMS; FTIR; GC-MS; halal; lemak babi; lemak babi olein; lemak babi stearin

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*Pengarang untuk surat-menyurat; email: nazrim@iium.edu.my