Rapid lard identification with portable electronic nose

Latief, Marsad; Khorsidtalab, Aida; Saputra, Irwan; Akmeliawati, Rini; Nurashikin, Anis; Jaswir, Irwandi; Witjaksono, Gunawan

doi:10.1088/1757-899x/260/1/012043

Cited by 10 publications

(17 citation statements)

References 22 publications

(24 reference statements)

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“…Latief et al used the e-nose technique for rapidly identify lard adulteration in three different liquid forms of lard, beef, and chicken. The data showed the ability to identify lard with the highest accuracy of nearly 95.6% [ 77 ]. However, the change in volatile compounds of meat may indicate deterioration (enzymatic, chemical, and microbial) during cold storage [ 78 ].…”

Section: Detection Methods For Authentication and Adulteration Of Hal...mentioning

confidence: 99%

Adulteration detection technologies used for halal/kosher food products: an overview

2022

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In the Islamic and Jewish religions, there are various restrictions that should be followed in order for food products to be acceptable. Some food items like pork or dog meat are banned to be consumed by the followers of the mentioned religions. However, illegally, some food producers in various countries use either the meat or the fat of the banned animals during food production without being mentioned in the label on the final products, and this considers as food adulteration. Nowadays, halal or kosher labeled food products have a high economic value, therefore deceiving the consumers by producing adulterated food is an illegal business that could make large gains. On the other hand, there is an insistent need from the consumers for getting reliable products that comply with their conditions. One of the main challenges is that the detection of food adulteration and the presence of any of the banned ingredients is usually unnoticeable and cannot be determined by the naked eye. As a result, scientists strove to develop very sensitive and precise analytical techniques. The most widely utilized techniques for the detection and determination of halal/kosher food adulterations can be listed as High-Pressure Liquid Chromatography (HPLC), Capillary Electrophoresis (CE), Gas Chromatography (GC), Electronic Nose (EN), Polymerase Chain Reaction (PCR), Enzyme-linked Immuno Sorbent Assay (ELISA), Differential Scanning Calorimetry (DSC), Nuclear Magnetic Resonance (NMR), Near-infrared (NIR) Spectroscopy, Laser-induced Breakdown Spectroscopy (LIBS), Fluorescent Light Spectroscopy, Fourier Transform Infrared (FTIR) Spectroscopy and Raman Spectroscopy (RS). All of the above-mentioned techniques were evaluated in terms of their detection capabilities, equipment and analysis costs, accuracy, mobility, and needed sample volume. As a result, the main purposes of the present review are to identify the most often used detection approaches and to get a better knowledge of the existing halal/kosher detection methods from a literature perspective.

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Section: Detection Methods For Authentication and Adulteration Of Hal...mentioning

confidence: 99%

Adulteration detection technologies used for halal/kosher food products: an overview

2022

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“…An electronic nose's sensors can be selected to recognise an interesting odour. The electronic nose is typically a combination of an odour delivery system, a sensor (array), a data acquisition and a data processing unit (Latief et al, 2017). In environmental and medical investigations, electronic noses have different applications.…”

Section: Electronic Nose Technology (E-nose)mentioning

confidence: 99%

“…The identification of various flavours of milk, meat, tea, spoiled beef and spoiled fish are some applications of electronic noses (Latief et al, 2017).…”

Section: Electronic Nose Technology (E-nose)mentioning

confidence: 99%

Halal Concerns on Lard in Food Products and its Detection Methods

Zainal Abidin,

Nizar,

Ahmad Nizar

et al. 2023

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Lard refers to a creamy, white, soft substance made from pig fat and used in cooking and baking. Lard not only has the risk of biological complications and health problems associated with regular consumption, but also has other issues such as the restriction on use in the food industry from the perspective of the Muslim religion. There are few literature studies that show several issues related to the adulteration of food products, especially halal meat. This issue must be resolved to avoid confusion for Muslims. Therefore, laboratory analysis on meat species authentication is highly necessary. There are different available methods to detect different species in food samples, including Polymerase Chain Reaction (PCR), Electronic Nose (e-nose), Duplex PCR-Enzyme-linked Oligonucleotide Assay (ELONA), Fourier Transform Infrared (FTIR) Spectroscopy, Differential Scanning Calorimeter (DSC), and Rapid PCR. This article aims to review the application of lard in food, cases related to halal and methods to detect the presence of lard.

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“…A scatter plot of sample dataset is shown in Figure 2 [65]. The dataset consists of nine unique classes of three types of fat each experimented with three different temperatures.…”

Section: Electronic Nosementioning

confidence: 99%

“…The overlap indicates the chemical structure of a chicken fat is very similar to lard, and studies conducted with other techniques have proven that as well. Figure 3 shows the individual plot of the three classes and their responses at different temperatures [65]. Linear regression lines in the background show an upward trend in sensor response, with lard having the highest gradient out of the three.…”

Section: Electronic Nosementioning

confidence: 99%

Applications of Mass Spectrometry to the Analysis of Adulterated Food

Witjaksono¹,

Alva²

2019

Mass Spectrometry - Future Perceptions and Applications

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Food quality and safety are the major issues in food industry around the world. With the abundance of processed food with long supply chain in the market, food fraud is always a concern. Food fraud is defined as modification of an actual labeling of food chemicals in which expensive, less accessible original ingredients are replaced by lower cost and more accessible alternatives, which is also known as food adulteration. Some of these food adulterations might only affect the public mass financially, but some adulteration might affect others more seriously. Various food authentication techniques can be utilized to ensure safety and quality of food products adhering to the standards, such as DNA-based techniques with polymerase chain reaction, vibrational spectroscopy, electronic nose, and mass spectrophotometry, which has been used widely to estimate pharmaceutical and biological samples. However, most of these techniques still require substantial sample preparation or some have very high sensitivity to adulterants and are prone to give undefined results. Complex mixtures of food adulterants can be identified using very high resolution mass spectroscopy. The chemical compounds and structure of natural and mixtures of the adulterants are examined in this chapter using advanced mass spectroscopy technique and gas chromatography time-of-flight mass spectroscopy to identify the lard biomarker.

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Rapid lard identification with portable electronic nose

Cited by 10 publications

References 22 publications

Adulteration detection technologies used for halal/kosher food products: an overview

Adulteration detection technologies used for halal/kosher food products: an overview

Halal Concerns on Lard in Food Products and its Detection Methods

Applications of Mass Spectrometry to the Analysis of Adulterated Food

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