Lard Content Research Articles

Coomans plot classification of lard in the ink blends and ink extracts from printed packaging films using lard Fourier transform infrared spectral profile and multivariate analysis

Lard in blends of commercial gravure ink (ranging from 0.5 to 20%) and ink extracts from eleven commercially printed packaging films for foodstuffs was characterized using Fourier transform infrared (FTIR) spectroscopy. The FTIR spectral bands at 4000 ‒ 650 cm-1 associated with the lard fingerprint were acquired and used to classify the lard and its blends using partial least squares (PLS) regression and discriminant analysis (DA). Commercial gravure inks (also used for preparing calibration curve samples), blends of lard ranging from 0.5 to 20% in gravure inks, and commercially printed food packaging films were tested. Linear correlation of predicted and actual values of lard were determined using PLS calibration and validation models. They produced a high coefficient of determination (R2 ) of 0.943, a low root mean square error of calibration (RMSEC) of 1.674, as well as a high R2 = 0.999 and a low root mean square error of prediction (RMSEP) of 1.233, respectively. The PLS calibration was verified employing a leave-oneout cross-validation, while DA was used to classify a series of lard standard, lard-added ink, and commercial food packaging films. The Coomans plot classification of the lardadded ink and commercial food packaging films illustrated that the food packaging samples were plotted in the right and left hemispheres in the lard-added ink class. This result also demonstrated that FTIR coupled with chemometric PLS predicted the lard content in the printing inks with high overall accuracy, as indicated by a low mean difference (MD) value of 0.577 and a low standard deviation of difference (SDD) value of 0.599. The DA allowed the ink packaging samples that potentially contained lard to be distinguished from those without lard. Sample 7 (commercially printed food packaging ink) exhibits the highest possibility of containing lard.

CTAB DNA Extraction Method Optimization for Quantification of Lard Content in Cheese and Butter Using Real-Time PCR

ABSTRACT Porcine adulteration in dairy products for economic purposes has been tackled mostly by protein- and lipid-based porcine detection methods. In this study, a DNA-based approach was used to determine the presence of porcine DNA in dairy products, especially butter and cheese. DNA was extracted by optimizing the conventional CTAB extraction method followed by an assessment of DNA fragmentation by real-time PCR assays targeting different sizes of amplicon. Butter and cheese DNA samples were analyzed using both endogenous and porcine-specific real-time PCR assays and the lard content was estimated based on the linear regression analysis of a series of different percentages of lard-adulterated butter and cheese DNA samples. Even though the optimization steps did not improve the DNA yield, the successful amplification of the 200 bp amplicon depicted high DNA quality. Approximately 1% lard was able to be quantified exhibiting high potential of the assay in quantifying porcine content in lard-adulterated highly processed food products.

An improved artificial diet for larvae of the seven-spotted ladybird beetle Coccinella septempunctata L.

The seven-spotted ladybird beetle, Coccinella septempunctata, is an important predator of soft-bodied insect pests that can be reared on both natural and artificial diets. In this study, an artificial diet for larvae was optimized by using a four-factor and three-level orthogonal design. Shrimp, pollen, lard, and honey were selected as the four key factors, and their effects on larval survival, development, and pupation were assessed. The results showed that an increased shrimp content of 21.85% in the diet could shorten developmental time and increase larval survival. Increased pollen content of 4.86% improved both pupation and survival, and a lard content of 3.03% shortened developmental time and increased survival and pupation success. The biological indices of ladybird larvae were optimal when honey content was 10.02%.

Effects of emulsified lard and TGase on gel properties of threadfin bream (Nemipterus virgatus) surimi

The effects of emulsified lard and transglutaminase (TGase) on the characteristics of threadfin bream surimi gels were investigated. Results showed that irrespective of TGase addition, the storage and loss modulus of surimi paste decreased with the increasing emulsified lard content during gel formation. The breaking force and deformation of surimi gels decreased from 857.33 g to 16.91 mm to 234.14 g and 8.44 mm respectively, after the addition of emulsified lard (2.5 g/100 g surimi). With further increase in the concentration of emulsified lard, the breaking force decreased, and the deformation remained almost unchanged. However, the weakening effect of emulsified lard was restrained by TGase. Regardless of TGase addition, the lightness, yellowness, and juiciness of surimi gels increased with the emulsified lard concentrations. The disulfide cross-linking among myosin heavy chains (MHCs) in surimi gels was inhibited by the emulsified lard, and the covalent cross-linking among MHCs was promoted by TGase. Emulsified lard and TGase could promote the hydrogen bonds among protein molecules in surimi gels. The compact and dense 3D gel network was destroyed by the added emulsified lard but protected in the presence of TGase. Therefore, high-quality surimi products could be produced under the combined action of emulsified lard and TGase.

Detection of lard contents using fiber optic sensors

Preliminary studies of testing samples using optical fiber sensors were carried out to obtain the appropriate data results and compared with UV-Vis spectrometers as well as to obtain optical characteristics of lard compared with other fat samples. The test method used instruments such as ocean optics HR4000CG-UV-NIR and DH-2000-BAL UV-Vis light source (halogen) NIR with wavelength range (200-1200) nm. The results of testing pure pork samples (chicken and beef mixture) with optical fiber sensors obtained peaks at λ = 715 nm and λ = 937 nm. The characteristics possessed by pure pork samples are high intensity (reflecting) values and low absorbance (absorption). Tests carried out with optical fiber indicate the detection of pure lard content or with a mixture of other ingredients. The graph of absorbance relation to concentration shows an upward linear trend with a value of R2 0.092193, 0.9474 and 0.95901.

DETEKSI LEMAK BABI PADA BEBERAPA PRODUK LIPSTIK CAIR IMPOR MENGGUNAKAN SPEKTROFOTOMETER FTIR UNTUK ANALISIS KEHALALAN

A study entitled detection of Pig Fat in Several Imported Liquid Lipsticks Using FTIR Spectrophotometry for. The purpose of this study was to identify pork fat in imported liquid lipstick products using the FTIR Spectrophotometer method, and to conduct a qualitative analysis of pork fat in imported liquid lipstick products using the FTIR Spectrophotometer method. The method used in this study is a qualitative analysis method, for the working procedure begins with the sampling process using a sample of 3 imported liquid lipsticks originating from Korea, Thailand, and China, then extracting oil on product samples, and testing using a spectrophotometer FTIR. After the results are obtained, the FTIR Spectrum Data Interpretation is performed. From these results it was found that the FTIR Spectrophotometer Method can be used to identify lard in imported liquid lipstick products. Based on the results of the comparison of the results of the interpretation of the data of Sample 1, Sample 2 and Sample 3 with the spectra data of pork fat from the journal Hermanto, it can be concluded that Sample 1 and Sample 3 have functional groups that are similar to the interpretation of data from the spectrum of lard in several studies on fat pig. However, if seen from the spectrum, there is a difference between Sample 1, Sample 2 and Sample 3 with the spectrum of lard from the journal. Further research needs to be done using other instruments to ensure the presence of lard content in Sample 1, Sample 2 and Sample 3.

Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination

Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry combined with chemometrics. This research aims to develop an analysis method using FTIR spectrophotometry combined with chemometrics to analyze lard content in grilled and steamed beef sausage. Reference sausage made from a mixture of pork and beef. This research was designed by making each 7 concentrations variants of pork and steamed sausage samples (100%, 75%, 65%, 50%, 35%, 25% and 0%). Five samples from market were taken from various beef sausage traders. The fat extraction used n-hexane solvent at the temperature of 70 °C for 5 hours. The extracted fat was analyzed by FTIR spectrophotometry combined with chemometrics. The results of spectrum were analyzed using Horizon MBTM to obtain optimum wave number of steamed sausages in the range of 1000 – 791 cm-1 and grilled sausages in the range of1070 – 796 cm-1. The analysis of steamed sausage with Partial Least Square (PLS) is obtained the equation y = 0.9977x + 0.1166; and the value of R2 0.9977; RMSEC 1.22%; RMSEP 0.22%; and RMSECV 1.26%. The PLS analysis of grilled sausage is obtained the equation y = 0.9972x + 0.1379; and the value of R2 0.9972; RMSEC 1.27%; RMSEP 0.42%; and RMSECV 0.18%. The conclusion of this research is that the FTIR method combined with chemometrics is the proper method for analyzing fat in sausages. The analysis result using Principle Component Analysis (PCA) was obtained from 3 of 5 samples in the market which had the similar physicochemical properties of lard sausage.

EFFECT OF HYBRID BOARS OF IMPORT SELECTION ON MEAT PERFORMANCE OF PIGS

EFFECT OF HYBRID BOARS OF IMPORT SELECTION ON MEAT PERFORMANCE OF PIGS

Production of Diesel Fuel via Hydrogenation of Rancid Lard and Gas Oil Mixtures

For the second generation bio-fuels the most promising product mixtures are the bio gas oils and diesel fuels containing bio gas oils. These products are in the gas oil boiling point range and made by catalytic hydrogenation of pure triglycerides or triglyceride-gas oil mixtures. The bio gas oil product is a mixture of n- and i-paraffins. During the experimental work our aim was to investigate the heterogeneous catalytic hydrogenation of rancid lard and its 50% mixtures of gas oil fraction on sulphided CoMo/Al2O3 catalyst. During a series of experiments we studied the effects of the different feedstocks (lard content of 50-100%) and the process parameters (temperature: 300-380 °C, pressure 40-80 bar, LHSV: 1.0-2.0 h -1 , H2/feedstock rate: 600 Nm 3 /m 3 ) on the yield and quality of the products. We assessed that in the course of the heterogeneous catalytic hydrogenation the deoxygenation of the triglyceride part of the feedstock occurred while the removal of the sulphur and nitrogen content and the saturation of the aromatic content took place with a high degree as well. In the course of the experiments we managed to make excellent quality products, which are suitable for the use in Diesel-engines.

FTIR-ATR Spectroscopy Based Metabolite Fingerprinting as A Direct Determination of Butter Adulterated With Lard

Adulteration of butter with cheaper animal fats, such as lard, has become an issue in recent years. A simple and rapid analytical method of attenuated total reflectance in Fourier transform infrared spectroscopy was developed in order to determine the lard content in butter. The multivariate calibration of partial least square model for the prediction of adulterant was developed for quantitative measurement. The model yielded the highest regression with the correlation coefficient (R2) = 0.999, its lowest root mean square error estimation = 0.0947, and its root mean square error prediction = 0.0687, respectively. Cross validation testing evaluates the predictive power of the model. Partial least square model to be effective as their intercept of R2Y and Q2Y were 0.08 and –0.34, respectively.

Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product ( Pitina) obtained from Alpagota sheep

The aim was to investigate the physicochemical, microbiological and sensory properties of Pitina, a typical fermented meat product and evaluate the effect of two levels of pork lard content (Low Fat, LF, 10% vs. High Fat, HF, 30%) on its attributes. HF attained lower pH than LF Pitina, which reached lower water activity. LAB comprised the major flora with substantial counts of micrococci, enterococci and mould and yeast. Gram negative Enterobacteria were recovered as coliforms and faecal coliforms. Listeria monocytogenes was also isolated. The lard level influenced the count of micrococci and some sensory attributes. LF attained higher scores for both hardness and cohesiveness and differed from HF in having a more marked odour of ewe and smoke and sweeter taste. HF had a more pronounced odour and taste of garlic and mould than LF.

Imaging the Detergency of Single Cotton Fibers with Confocal Microscopy: the Effect of Surfactants and Lipases

AbstractDetergency mechanisms of lipids from single cotton fibers were visualized by means of confocal laser scanning microscopy (CLSM). Fibers were soiled with different types of lipids: olive oil, lard and tri‐C10, and subsequently stained with the fluorescent probe Nile Red. A surfactant composition of 300 μM C12E6/LAS (1:2 mol%) was used to mimic the surfactants used in a common washing solution. It was evident from the captured image series that the different kinds of soiling were removed by different mechanisms by the surfactants, depending on the fluidity of the lipid. Roll‐up was the main mechanism when removing olive oil, whereas emulsification (necking) and/or solubilization were observed in the removal of lard and tri‐C10. Only 20–25% of the olive oil remained after treatment with surfactants, which was much less compared to the solid fats where roughly 50% remained at end of treatment. The effect of adding lipases to the detergent formulation was clearly seen, both by an apparently higher rate of removal of olive oil but also using double injection when removing lard. A first injection of only surfactants removed a certain part of the lard as emulsion droplets stuck onto the fiber. A second injection of both lipases and surfactants was able to remove some of the preformed emulsion particles and reduce the overall remaining lard content on the cotton fiber.

CONTRASTING EFFECTS OF AD LIBITUM AND RESTRICTED FEEDING OF A DIET HIGH IN SATURATED FAT ON THE SEX RATIO OF PUPS BORN TO MATURE NIH SWISS MICE

Pronounced skewing of the sex ratio towards males occurs among pups born to mature NIH Swiss dams fed continuously on a diet very high in saturated fats (VHF diet). Conversely, mice fed a nutritionally complete but low fat/high carbohydrate diet produce significantly more daughters than sons. Sex ratio deviation from the expected 0.5 value relates to the diets fed rather than dam weight and is observed with no change in litter size. Here, we tested the hypothesis that the high lard content of the VHF diet rather than the calories consumed by the dams is responsible for the increase in sex ratio among the pups. To accomplish this, mice eight weeks of age were placed permanently on the VHF diet (lard supplying 54 % of the calories; caloric density 5.2 kcal/g) either ad libitum (VHF group) or in a restricted manner (∼7 h access to food during their night: VHF-R group). Under the latter conditions, the VHF-R mice gained weight at a similar rate to controls fed Purina 5015 (calories from fat 26 %; caloric density 4.4 kcal/g). Mice (n=12/group) were first bred at 15 weeks of age and subsequently at 25.5, and 35 weeks. Pup sex was assessed at day 2 and confirmed at weaning by two independent observers. The VHF, VHFR and 5015 groups produced 27, 30 and 33 litters, respectively and 244, 242, and 274 total pups, with sex ratios (fraction males) of 0.54, 0.59, 0.79 (VHF); 0.45, 0.48, 0.35 (VHF-R), and 0.5, 0.5, 0.44 (Control, 5015 diet) respectively. The sex ratios in the VHF and 5015 and VHF and VHF-R groups differed significantly (each p< 0.0001). There was also a tendency of sex ratio to increase with parity in the VHF group, as had been noted by Rosenfeld et al. (2003). No difference was detected in sex ratio between the VHF-R and 5015 groups, although pup mortality in the immediate postnatal period was significantly higher in the VHF and particularly the VHF-R group, where the mothers failed to gain body mass at a comparable rate to the ad libitum fed controls as they began to lactate. These experiments confirm that the high fat diet strongly biases pup sex ratio towards males and suggests that the skewing of the sex ratio in favor of sons in VHF dams is a consequence of calories consumed rather than the high saturated fat content of the diet. However, an alternative explanation for the low sex ratio of pups from the VHF-R group is that stress induced by the restricted access to food may have favored a higher fraction of female pups than when the VHF diet was fed ad libitum. Supported by NIH Grant HD 044042 (poster)

Detection of lard adulteration in cake formulation by Fourier transform infrared (FTIR) spectroscopy

A rapid method was developed to determine the lard content in cake formulation using Fourier transform infrared (FTIR) spectroscopy. The lard was added to the shortening in cake recipe at 0–100% lard. FTIR spectra were recorded using attenuated total reflectance cell. A chemometric partial least squares was used to derive FTIR spectroscopic calibration model in regions of 1117–1097 and 990–950 cm −1. The coefficient of determination ( R 2) for the models was computed by comparing the results from the FTIR spectroscopy against the actual value. The R 2 obtained was 0.9790 with standard error (SE) of calibration was 1.7520. A validation approach was used to optimize the calibration and the R 2 of validation and SE of prediction were computed. Our results support the use of FTIR spectroscopy as an efficient and accurate method for detection lard in cake formulation.

ROLE OF LIPIDS IN TAIWANESE FLAKY SNACK

ABSTRACTFlaky snack, a popular Taiwanese snack, was prepared and subjected to force deformation tests, to investigate the functional roles of lipids and the ideal ratio of solid to liquid fat in layer development. It was observed that increasing the lard content of the dough resulted in a relative increase in the softness of the final structure texture. A ratio of 35:10 (w/w), solid to liquid fat gave intermediate intensities compared with the various levels of lipid content in doughs. Light microscopy tests revealed the Remazobrilliant blue R (RBB)‐colored lipids of the inner skin (Yousu) absorbed on the surface of the intact starch granules while the remaining lipids were on the Youpi layers. Force deformation curves depicted increasing fracture intensities with increasing sugar content, indicating the effects of sucrose on dough rheology of the snack. Samples stored at low temperatures depicted sharp hardness increases of varying deflections and modifications as the temperature parameters increased. It was concluded that the activity of lipids in the flaky snack was to achieve layers separation in order to improve the flaky snack fracturability and crispy traits.

Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms

The effect of modified atmosphere packaging can mainly be attributed to the bacteriostatic action of CO 2. The dissolved CO 2 in the water-phase of a food product is strongly dependent on several intrinsic and extrinsic parameters and will determine the effectiveness of a modified atmosphere packaging configuration. The effect of pH, gas/product ratio, initial %CO 2 in the gas-phase, lard content and storage temperature on the amount of dissolved CO 2 was screened in a preliminary experiment. The initial CO 2-concentration in the gas-phase and the gas/product ratio turned out to be the two major factors determining the amount of dissolved CO 2. The initial pH also determined significantly the final CO 2-concentration in the broth. Temperature and lard content were shown to have only a minor effect on the amount of dissolved CO 2 compared to the above mentioned parameters. This demonstrates the importance of the packaging configuration in the effectiveness of a modified atmosphere. In a second step, a model was constructed to predict the amount of dissolved carbon dioxide in modified BHI-broth as a function of the gas/product ratio, the initial CO 2-concentration and the temperature by means of Response Surface Methodology (RSM). A second equation was also derived based on Henry's law and was shown to be a powerful tool in the quantification of the effect of intrinsic and extrinsic parameters on the CO 2-solubility in food products. The possibility of the use of the concentration of dissolved CO 2 in the water-phase as a determinative factor for the inhibitory effect of modified atmospheres was examined on Pseudomonas fluorescens. Growth curves at 7°C of P. fluorescens in different packaging configurations (initial %CO 2 and gas/product ratio) resulting in equal amounts of dissolved CO 2 were compared. P. fluorescens was shown to be similarly inhibited by equal amounts of dissolved CO 2-concentrations, independent of the packaging configuration. This demonstrates the potential of the application of the concentration of dissolved CO 2 in the water-phase as a parameter to characterise a modified atmosphere and its inhibition of certain microorganisms.

The effect of the level of dietary fat on the toxicity of phenolic antioxidants.

SUMMARYA study was made of the effect of two antioxidants, butylated hydroxy anisole (BHA) and butylated hydroxy toluene (BHT), with variation in the type and quantity of dietary fat, on growth, food consumption, reproduction, mortality, organ weights and post‐mortem pathology of the rat.The normal cellular behaviour of experimental animals fed diets containing one hundred times the amount of the antioxidant normally expected to be present in human foods (normal testing dose, NTD), is the conventional yardstick of non‐toxicity.The NTD of BHA produced no apparent changes in any of the parameters measured. When BHT was fed at a dietary level of 0·1 p.c. (the NTD) in conjunction with a 20 p.c. lard supplement, it significantly reduced the initial growth rate and mature weight of male rats. No such significant effect was noted in female rats or in male rats with a 10 p.c. lard supplement. A paired feeding experiment showed that this inhibition of growth was a direct toxic effect of BHT and could not be explained by a reduction in the palatability of the diet.At the NTD, BHT produced a significant increase in the weight of the liver relative to the body weight. The mean absolute weight of the liver was also increased.A significant loss of hair on the top of the head occurred in animals whose diet contained the NTD of BHT. This effect was only noted in animals under conditions of increased stress and was enhanced by an increase in the lard content of the diet. Anophthalmia occurred in 10 p.c. of the litters born of parents fed BHT.Even when present in the diet at a concentration of 0·5 p.c., BHA and BHT had no effect on one reproductive cycle of the rat, or the histology of the spleen, kidney, liver, testes or skin, or the ratio to total body weight of the weight of the heart, spleen and kidney.If the conventional NTD be accepted, BHA fulfilled the requirements of non‐toxicity. BHT, at the NTD, on the other hand, produced deleterious deviations from normal cellular behaviour which cast doubt on the advisability of permitting this antioxidant in foodstuffs for human consumption.

Protection Afforded by Certain Vegetable Oils against Nutritional Encephalomalacia of Chicks.

For several years, attempts have been made to protect chicks against nutritional encephalomalacia (1) by supplementing Diet 108 with various natural foodstuffs; (2) by varying the proportion of the ingredients. A summary of these experiments is given in Table I. Although there have been indications that the addition of certain foodstuffs such as wheat, corn, lettuce, spinach and grass conferred partial protection, the results have been by no means consistent. Various modifications in the proportion of the mineral and organic ingredients of Diet 108 have likewise failed to induce complete protection. It has been noted that reduction of the lard content regularly lowers the incidence of the disease, but even complete omission of lard from the diet does not give absolute protection. This indicates that the disease is not due primarily to toxicity of the lard. When certain vegetable oils were substituted for lard in Diet 108, all the chicks remained free from the disease. Experiments demonstrating this are presented in Table II. Thus far Crsco, Wesson Oil, Mazola and peanut oil at the level of 20% have afforded complete protection. Olive oil has been less efficacious. Fractionation of these oils is now being carried out in the attempt to gain further knowledge as to the nature of the protective factor.