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International Journal of Food Properties Volume 20, 2017 - Issue sup2
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Original Articles

Development of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in beef sausage employing three lipid extraction systems

Ratna Budhi PebrianaFaculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
,
Abdul RohmanFaculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia;Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta, IndonesiaCorrespondence[email protected]
,
Endang LukitaningsihFaculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
&
SudjadiFaculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
Pages 1995-2005 | Received 23 Aug 2016, Accepted 27 Jul 2017, Published online: 27 Dec 2017

Citations (13)

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Dwi Lestari, Abdul Rohman, Syofyan Syofyan, Nancy Dewi Yuliana, Nor Kartini Bt. Abu Bakar & Dachriyanus Hamidi. (2022) Analysis of beef meatballs with rat meat adulteration using Fourier Transform Infrared (FTIR) spectroscopy in combination with chemometrics. International Journal of Food Properties 25:1, pages 1446-1457.
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Yongzhen Wang, Kai Zhu & Deguo Wang. (2020) Visual detection of donkey-derived ingredients by loop-mediated isothermal amplification with 4-(2-pyridylazo)-resorcinol sodium salt. CyTA - Journal of Food 18:1, pages 240-244.
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Articles from other publishers (11)

Yu Tian & Changjiang Ding. (2023) Effect of High-Voltage Electric Field on Thawing Kinetics and Quality Characteristics of Frozen Beef. Processes 11:9, pages 2567.
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Anjar Windarsih, Anastasia W. Indrianingsih, Wuri Apriyana & Abdul Rohman. (2023) Rapid detection of pork oil adulteration in snakehead fish oil using FTIR-ATR spectroscopy and chemometrics for halal authentication. Chemical Papers 77:5, pages 2859-2870.
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DWI LESTARI, EKA SISWANTO SYAMSUL, WIRNAWATI, SYOFYAN SYOFYAN, ABDUL ROHMAN & DACHRIYANUS HAMIDI. (2023) AUTHENTICATION OF RATTUS NORVEGICUS FAT AND OTHER ANIMAL FATS USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC-MS) AND PRINCIPAL COMPONENT ANALYSIS (PCA). International Journal of Applied Pharmaceutics, pages 39-44.
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Moriken Sangaré, Jérôme Bony, Christine Chèné, Traoré Lonseny & Romdhane Karoui. (2022) Use of mid‐infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour. Journal of the Science of Food and Agriculture 102:15, pages 6950-6960.
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Anjar Windarsih, Abdul Rohman, Florentinus Dika Octa Riswanto, Dachriyanus, Nancy Dewi Yuliana & Nor Kartini Abu Bakar. (2022) The Metabolomics Approaches Based on LC-MS/MS for Analysis of Non-Halal Meats in Food Products: A Review. Agriculture 12:7, pages 984.
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Rasika Gunarathne, Nazrim Marikkar, Chandhi Yalegama & Eresha Mendis. (2022) FTIR spectral analysis combined with chemometrics in evaluation of composite mixtures of coconut testa flour and wheat flour. Journal of Food Measurement and Characterization 16:3, pages 1796-1806.
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Madelyn N. Moawad, Mary Ghobrial & Soha Shabaka. (2022) The red alga Grateloupia gibbesii, as a valuable source of lipids: lipids quality indices, spectroscopic characterization, and potential industrial applications. Aquaculture International 30:3, pages 1185-1209.
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Yudha Agus Prayitno, Aswita Emmawati, Sulistyo Prabowo, Krishna Purnawan Candra & Anton Rahmadi. (2021) AUTENTIKASI CEPAT MADU HUTAN KALIMATAN TIMUR DENGAN ATR-FTIR SPEKTROSKOPI KOMBINASI ANALISIS KEMOMETRIKA. Jurnal Teknologi dan Industri Pangan 32:1, pages 181-189.
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Kezban Candoğan, Evrim Gunes Altuntas & Naşit İğci. (2020) Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy. Food Engineering Reviews 13:1, pages 66-91.
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Abdul Rohman & Nurrulhidayah Ahmad Fadzillah. 2021. Multifaceted Protocols in Biotechnology, Volume 2. Multifaceted Protocols in Biotechnology, Volume 2 75 92 .
Abdul Rohman, Mohd Al’Ikhsan B. Ghazali, Anjar Windarsih, Irnawati Irnawati, Sugeng Riyanto, Farahwahida Mohd Yusof & Shuhaimi Mustafa. (2020) Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products. Molecules 25:22, pages 5485.
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