Physico-Chemical Methods for Determination of Lard in Food Products for Halal Authentication Study

https://doi.org/10.22146/agritech.9793

A. Rohman(1*), Y.B Che Man(2)

(1) Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
(2) Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
(*) Corresponding Author

Abstract


Food authenticity is a great concern not only for consumers but also for food producers. Lard and pork are prohibitedto be consumed by followers of Islamic religion. Lard and pork intakes are associated with several health problems. Because of the restriction reasons to consume lard and pork and its biological implications, indeed, analytical methods offering fast and reliable methods are required. This article will describe some physico-chemical methods i.e. Fou- rier transform infrared (FTIR) spectroscopy, chromatography, electronic nose, and differential scanning calorimetry (DSC) used to analyze the presence of lard and pork in food products.

Keywords


Lard; physical-chemical methods; food; halal

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DOI: https://doi.org/10.22146/agritech.9793

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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