Objective: This study aimed to determine the proportion of duck adulteration in pork stuffing by gas chromatography. Methods: Based on the analysis of characteristic fatty acid types as well as contents in different meats by gas chromatography, the standard fingerprint profiles of pork and duck were established manually, and the chromatograms of duck adulteration samples with 10%, 30%, 50% and 70% adulteration in pork stuffing were analyzed. The characteristic fatty acids of duck-pork were finally selected as lauric acid, stearic acid, trans Behenic acid, and linoleic acid. The adulteration experiment was simulated to establish the prediction regression models of 0%, 10%, 30%, 40%, 50%, 60%, 70%, 80%, 90% and 100% of adulterated meat samples with the characteristic fatty acids, and the adulteration experiment was verified for meat fillings with different adulteration amounts. Results: The R2 value of the regression prediction model of this experiment was greater than 0.99, and during the adulteration experiment verification, the actual minimum detection limit of the adulterated samples was 0.5% when comparing the content of characteristic fatty acids with the results in the regression prediction model. Conclusion: The adulteration prediction model of this study has good precision and accuracy.
Ying-min, FEI; Lei, PAN; Xue, NI; and Gen-sheng, ZHANG
"Determination of duck meat adulteration ratio in pork stuffing,"
Food and Machinery: Vol. 38:
11, Article 9.
Available at: https://www.ifoodmm.cn/journal/vol38/iss11/9
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