Halal food analysis using GC-MS combined with principal component analysis (PCA) based on saturated and unsaturated fatty acid compositi

Abstract

An analytical method using GC-MS for food authentication from haram meat is an important thing for Muslims. In this research, halal food authentication was based on detecting the fatty acid contents. The results show that a beef meatball product tainted by other than beef fat can be detected based on fatty acid compositions. Further, the food authenticity can also be detected based on the SFA:MUFA ratio which for pork meatball is approximately 1.0, for wild boar meatball around 1.2, and for beef meatball about 3.6. These results were also supported by PCA analysis, where the food products are grouped appropriately to match their meat mixture. The commercial meatball product tested was not adulterated by pork or wild boar, and did not contain beef meat.

Keywords

• meatball
• gc-ms
• fatty acid types
• food authenticity