Akademik Veri Yönetim Sistemi
RIVISTA ITALIANA DELLE SOSTANZE GRASSE, cilt.100, sa.1, ss.29-37, 2023 (SCI-Expanded)
Valorisation of chicken fat as a fat source in chicken meat products or as a low-cost source
of biodiesel could be a viable option for the poultry industry’s long-term sustainability and
pollution reduction. The acidity and peroxide levels of culinary oils and fats are important
grading and safety factors. FT-NIR techniques with chemometric treatment are a rapid,
reliable, and convenient alternative to wet-chemical characterisation by reference analysis.
This research demonstrated that using FT-NIR spectroscopy (1122-902 nm) and (1090-
898 nm) with PLS-R, PCA, and Discriminant Analysis (DA) was sufficient to analyse data,
predict, and discriminate edible oils and chicken fat according to their quality parameters
regardless of whether they are present in low or high amounts. The PLS-R regression
models can predict FFA and PV because they have a perfect agreement with reference
analysis (R2, 0.94 and 0.99) and have RPD >2 showing FT-NIR is suitable for quality
control applications of edible oils and chicken fat. DA was able to discriminate between
the groups chicken fat and virgin olive oil, from other edible oils with a 98% accuracy,
based on their FFA and PV by both methods. The FT-NIR method with a multivariate
approach is an excellent alternative to reference methods, using a small sample and no
chemical, fast, reliable, and as green technique that could be used as a quality control
tool for both predictions of quality and discrimination purposes.