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Fat Analysis of House Rat (Rattus tanezumi) in Meatball Using Gas Chromatography-mass Spectrometry (GC-MS) Combined with Principal Component Analysis

Year: 2022
Type: article
Abstract: Counterfeit food products are starting to become a new problem around the people of Indonesia. Problems that are getting special attention especially the concern of contamination of food products by non-halal meat. This research aim was to analyze the fatty acids contained in house rat. The method that used was GC-MS method combined with Principle Component Analysis (PCA). Method of extraction grease was using oven at 90ºC - 100ºC for approximately one hour. After that, the derivatization process changed the fat into a methyl esters that easily evaporated. The derivatization process were using NaOCH3 and BF3. Methyl Esther compounds were injected into the chromatography instrument system GC-MS. GC-MS analysis results shows that the composition of fatty acid compounds from house rat fat with SI values > 90. Composition of fatty acids of house rat fats include: Myristate (0,19±0,03)%, Palmitoleat (2,40±0,29)%, Methyl Palmitate (27,65±0,32)%, oleate (45,81±3,25)%, and Stearate (4,65±0,28)%. Total content of house rat fatty acids was as high as 48.21% of unsaturated fatty acid and 31.49% of saturated fatty acids. The GC-MS method combined with PCA can post the fat of house rat. House rat fatty acids based on PCA's chemetrics demonstrate the resemblance of chemical physical properties with chicken fatty acids.
DOI: 10.22146/ijp.1781
Language: English
Open Access status: gold
Estimated APC paid: $200
OpenAlex ID: W4221069884
FWCI: 0.415
Cites: 14
Cited by: 6
Related to: 10