Discriminant analysis of terrestrial animal fat and oil adulteration in fish oil by infrared spectroscopy

Authors

  • Xu Lingzhi College of Engineering, China Agricultural University, Beijing 100083, China
  • Gao Fei College of Engineering, China Agricultural University, Beijing 100083, China
  • Yang Zengling College of Engineering, China Agricultural University, Beijing 100083, China
  • Han Lujia College of Engineering, China Agricultural University, Beijing 100083, China
  • Liu Xian College of Engineering, China Agricultural University, Beijing 100083, China

DOI:

https://doi.org/10.25165/ijabe.v9i3.2239

Keywords:

infrared spectroscopy, fish oil, animal fat and oil, discriminant analysis, detection limit

Abstract

In order to improve the effective utilization of animal fats and oils, and then ensure the feeding quality and safety in the field of animal husbandry engineering, the discriminant analysis of different species of terrestrial animal fats and oils in fish oil based on Fourier transform infrared spectroscopy was explored in this study. Twenty-seven different species of animal fat and oil materials including fish oil, lard, chicken oil, tallow and suet were studied. The experimental calibration and validation samples were prepared by adulterating different proportions of terrestrial fat and oil in fish oil. Results show that, it is easy to discriminate different species of raw material of fish oil, lard, chicken oil and ruminant fats based on the infrared spectral characteristics, while the distinction of tallow from suet samples is difficult. For the adulterated samples with percentage range of 1%-60% (w/w), ideal results were obtained to discriminate the terrestrial fat and oil ingredients (lard, chicken oil, tallow and suet) in fish oil, the correct discriminant rates for the independent validation set were all higher than 95%. It was proved by further study that the detection limits for the discriminant analysis of lard, chicken oil, tallow and suet in fish oil were 0.8%, 0.6%, 2% and 3%, respectively. Keywords: infrared spectroscopy, fish oil, animal fat and oil, discriminant analysis, detection limit DOI: 10.3965/j.ijabe.20160903.2239 Citation: Xu L Z, Gao F, Yang Z L, Han L J, Liu X. Discriminant analysis of terrestrial animal fat and oil adulteration in fish oil by infrared spectroscopy. Int J Agric & Biol Eng, 2016; 9(3): 179－185.

Author Biography

Liu Xian, College of Engineering, China Agricultural University, Beijing 100083, China

College of Engineering,

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Published

2016-05-31

How to Cite

Lingzhi, X., Fei, G., Zengling, Y., Lujia, H., & Xian, L. (2016). Discriminant analysis of terrestrial animal fat and oil adulteration in fish oil by infrared spectroscopy. International Journal of Agricultural and Biological Engineering, 9(3), 179–185. https://doi.org/10.25165/ijabe.v9i3.2239

Issue

Vol. 9 No. 3 (2016): IJABE

Section

Agro-product and Food Processing Systems

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