BUKU ABSTRAK - Universiti Putra Malaysia

Food
Potential of Electronic Nose for Halal Authentication: Analysis of Lard’s Aroma
Prof. Dr. Yaakob Che Man
Dzulkifly Mat Hashim, Abdulkarim Sabo Mohamed and Nurjuliana Mokhtar
Institute of Products Halal Research, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8943 0405; yaakobcm@gmail.com
Rapid detection of lard from other types of animal body fats and samples containing lard for halal
authentication was successfully employed in this study using an electronic nose. Results were presented in the
form of VaporPrintTM, the image of the polar plot of the odor amplitudes from the surface acoustic wave (SAW)
detector frequency. Qualitative differences between the VaporPrintTM are proposed as a basis for differentiating
between pure lard and its blend. Principal component analysis (PCA) was used to interpret the data and provide a
good clustering of samples with 61% of the variation accounted for by PC 1 and 29% were accounted for by PC
2. All the lard containing samples formed a separate cluster from the samples that were free of lard. This method
can be developed into a rapid method for detecting the presence of lard in food samples for halal authentication.
Keywords: Lard, electronic nose, halal authentication, principal component analysis (PCA)
Porcine-specific PCR Detection in Raw Meat
Prof. Dr. Yaakob Che Man
Nur Fadhilah Khairil Mokhtar, Shuhaimi Mustafa, Awis Qurni Sazili and Rumaisa Nordin
Institute of Products Halal Research, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8941 0405; ycm@putra.upm.edu.my
The porcine-specific polymerase chain reaction (PCR) assay was developed to detect the presence of pork
in raw meat either in pure or in a mixture with different meat species. A porcine-specific DNA fragment could
be observed by using porcine-specific primer designed based on a porcine specific sequence of mitochondrial
D-loop gene. Amplification of porcine DNA produced 174 bp porcine-specific DNA fragment and no PCR
products detected when assay applied to DNA of other meat species confirming the specificity of the primers. The
assay was able to detect as low as 0.1% porcine DNA spiked on DNA of cattle, sheep, goat, chicken, and deer.
Furthermore, detection limit of 0.001ng/µL porcine DNA showed the high sensitivity conferred by the developed
porcine-specific PCR assay.
Keywords: Porcine-specific PCR assay, mitochondrial D-loop gene, specificity, detection limit, sensitivity
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