Comparison of Infrared Spectroscopy and Nuclear Magnetic Resonance Techniques in Tandem with Multivariable Selection for Rapid Determination of ω-3 Polyunsaturated Fatty Acids in Fish Oil

2013 ◽  
Vol 7 (6) ◽  
pp. 1555-1569 ◽  
Author(s):  
Di Wu ◽  
Xiaojing Chen ◽  
Fang Cao ◽  
Da-Wen Sun ◽  
Yong He ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nuclear Magnetic Resonance ◽  
Infrared Spectroscopy ◽  
Magnetic Resonance ◽  
Polyunsaturated Fatty Acids ◽  
Fish Oil ◽  
Rapid Determination ◽  
Selection For ◽  
Nuclear Magnetic

scholarly journals Rapid Determination of Moisture and Fat in Meats by Microwave and Nuclear Magnetic Resonance Analysis

2003 ◽  
Vol 86 (6) ◽  
pp. 1193-1202 ◽  
Author(s):  
Jimmy T Keeton ◽  
Brian S Hafley ◽  
Sarah M Eddy ◽  
Cindy R Moser ◽  
Bobbie J McManus ◽  
...  
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Rapid Determination ◽  
Meat Products ◽  
Microwave Drying ◽  
Nuclear Magnetic Resonance Analysis ◽  
Nmr Analysis ◽  
Meat Samples ◽  
Nuclear Magnetic

Abstract A peer-verified method is presented for the determination of percent moisture and fat in meat products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture content of meat samples by microwave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyzed 5 meat products by using the CEM SMART system (moisture) and the SMART Trac (fat). The samples, which represented a range of products that meat processors deal with daily in plant operations, included the following: 1) fresh ground beef, high-fat; 2) deboned chicken with skin; 3) fresh pork, low-fat; 4) all-beef hot dogs; and 5) National Institute of Standards and Technology Standard Reference Material. The results were compared with moisture and fat values derived from AOAC-approved methods, 950.46 (Forced Air Oven Drying) and 960.39 (Soxhlet Ether Extraction).

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