Surface-Enhanced Raman Spectroscopy Analysis of Goat, Lamb and Pork Fats

Abstract

Characterisation of goat, lamb and pork fats is important to determine their nutritional facts and differentiate their features. No report reveals the elements of goat, lamb and pork fats in the form of solid and liquid using Surface-Enhanced Raman Spectroscopy. This paper describes the analysis of Surface-Enhanced Raman Spectroscopy-based goat, lamb and pork fats. Three types of fats; raw, dried and oil were used and the effect of drying the raw samples and changing the microscope focal point on the Raman spectra were studied. The oil was produced by oven heating the raw fat at the standard temperature. It was found that the highest intensity of Raman Spectra could be produced from the oil samples than raw and dried fats. The oil samples allowed more detail to be revealed than the dried fat.