%0 Journal Article
%@ 2231 7546
%A Siska, Siska
%D 2023
%F repository:33291
%I aculty of Food Science & Technology, UPM.
%J ATR-FTIR and chemometric method for the detection of pig-based derivatives in food products - A review
%N 2
%P 281-289
%T ATR-FTIR and chemometric method for the detection of  pig-based derivatives in food products - A review
%U http://repository.uhamka.ac.id/id/eprint/33291/
%V 30
%X The authentication of halal products is important, especially for Muslim communities.   Based on the Islamic perspective, pig-based derivatives such as pork, lard, and gelatine   are considered haram, which is an Arabic term for “forbidden”. Therefore, it is important   to develop an analytical method for identifying and quantifying these compounds, which   are sometimes found in some food products. The present work thus aimed to ascertain the   potential of the attenuated total reflectance Fourier-transform infrared (ATR-FTIR)   method for detecting pig-based derivatives in food products. ATR-FTIR   spectrophotometry is recommended to be used to identify the presence of pig-based   derivatives in some products, particularly processed food. In analytical chemistry, the   method is generally used for the identification, characterisation, structure explanation, and   monitoring of reactions. This analysis can be performed quickly, economically, easily, and   does not require complicated sample preparation. ATR-FTIR can also be combined with   principal component analysis (PCA), chemometric method, and multivariate partial least   squares (PLS) calibration to accurately evaluate pig-based derivatives in beef meatballs.   In combination with chemometric techniques, it can also provide the predictive and   descriptive modelling in a combination with chemometric techniques by selecting the   optimal frequency region. Furthermore, ATR-FTIR spectroscopy coupled with PLS and   PCA chemometric regression models can be a potentially reliable, accurate, and precise   method for determining pig-based derivatives in food.