The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil

Food Research International

Volumn 35, Issue 10, 2002, Pages 1007-1014

  Marikkar, J M N ^a   Ghazali, H M ^a   Che Man, Y B ^a   Lai, O M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Adulteration; Animal fat; Canola oil; Differential scanning calorimetry; Lard; Tallow

Indexed keywords

LARD; RAPESEED OIL;

CONCENTRATION (PARAMETERS); COOLING; DIFFERENTIAL SCANNING CALORIMETRY; FAT CONTENT; FOOD CONTAMINATION; THERMOGRAPHY;

EID: 0036446812     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00162-X     Document Type: Article

References (22)

1. Chacko, G. K., & Perkins, E. G. (1965). Anatomical variation in fatty acid composition and triglyceride distribution in animal depot fats. Journal of the American Oil Chemists' Society, 42, 1121-1124.
2. Che Man, Y. B., Hariyati, T., Ghazali, H. M., & Asbi, B. A. (1999). Compositional and thermal profile of crude palm oil and its products. Journal of the American Oil Chemists' Society, 76, 237-242.
3. De Man, J. M. (1999). Functionality requirements of fats and oils for food application. Presented at MOSTA Tech-In, Recent Advances in the Sciences of Oils and Fats; Malaysian Oil Scientists' and Technologists' Association; Petaling Jaya, Selangor D.E. Malaysia.
4. Enser, M. (1995). Meat lipids. In R. J. Hamilton (Ed.), Developments in oils and fats (1st ed.) (pp. 1-31). Glasgow: Blackie Academic & Professional.
5. Forssell, P., Kervinen, R., Lappi, M, Linko, P., Suortti, T., & Poutanan, K. (1992). Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil mixture. Journal of the American Oil Chemists' Society, 69, 126-129.
6. Foglia, T. A., Petruso, K., & Feairheller, S. H. (1993). Enzymatic interesterification of tallow-sunflower oil mixtures. Journal of the American Oil Chemists' Society, 70, 281-285.
7. Haryati, T. (1999). Development and Application of Differential Scanning Calorimetric Technique for physical and chemical analysis of palm oil. PhD thesis, Universiti Putra Malaysia.
8. Lovegren, N. V., Gray, M. S., & Feuge, R. O. (1976). Polymorphic changes in mixtures of confectionery fats. Journal of the American Oil Chemists' Society, 53, 83-88.
9. Marikkar, J. M. N., Lai, O. M., Ghazali, H. M., & Che Man, Y. B. (2001). Detection of lard and randomised lard as adulterants in RBD palm oil by differential scanning calorimetry. Journal of the American Oil Chemists' Society, 78, 1113-1119.
10. Marikkar, J. M. N., Lai, O. M., Ghazali, H. M., & Che Man, Y. B. (2002). Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalysed interesterified lard. Food Chemistry, 76, 249-258.
11. Mensink, R. P., & Katan, M. B. (1990). Effect of dietary Trans fatty acid on high density lipoprotein and low density lipoprotein cholesterol levels in healthy subjects. New England Journal of Medicine, 323(7), 439-445.
12. Orthoefer, F. T. (1996). Vegetable oils. In Y. H. Hui (Ed.), Bailey's Industrial Oil and Fat Products (Vol. I) (5th Ed.) (pp. 19-44). New York: John Wiley and Sons.
13. Seven Series/UNIX DSC7 Users Manual, Version 4. 1995. Norwalk, CT. Perkin Elmer Corporation
14. PORIM Test Methods. 1995. Malaysia. Palm Oil Research Institute of Malaysia.
15. Rashood, K. A., Shaaban, R. R. A., Moety, E. M. A., & Rauf, A. (1996). Compositional and thermal characterization of genuine and randomised lard: A comparative study. Journal of the American Oil Chemists' Society, 73, 303-309.
16. Rodriguez, A., Castro, E., Salinas, M. C., Lopez, R., & Miranda, M. (2001). Interesterification of tallow and sunflower oil. Journal of the American Oil Chemists' Society, 78, 431-436.
17. Saeed, T., Ali, S. G., Rahman, H. A. A., & Sawaya, W. N. (1989). Detection of pork and lard as adulterants in processed meat: Liquid chromatographic analysis of derivatized triglycerides. Journal of the Association of Official Analytical Chemists, 72, 921-925.
18. SAS, Statistical Analysis System User's Guide: Basic Statistics. 1989. SAS Institute. Cary.
19. Tan, C. P., & Che Man, Y. B. (1999). Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils. Journal of the American Oil Chemists' Society, 76, 1047-1057.
20. Tan, C. P., & Che Man, Y. B. (2000). Differential scanning colorimetric analysis of edible oils: Comparison of thermal properties and chemcial composition. Journal of the American Oil Chemists Society, 72, 1-13.
21. Willet, W. C., Stamperfer, M. J., Manson, J. E., Colditz, G. A., Speizer, F. E., Rossler, B. A., Sampson, L. A., & Hennenkens, C. H. (1993). Intake of trans fatty acids and risk of coronary heart disease among women. Lancet., 341, 581-585.
22. Zocks, P. L., & Katan, M. B. (1992). Hydrogenation alternatives: Effect of trans fatty acids and stearic acids versus linoleic acid on serum lipids and lipoproteins in human. Journal of Lipid Research, 33, 399-410.