Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content

Abstract Two different relatively simple, commercially available supercritical fluid extractors (SFE), Leco and Foss-Tecator, were tested for the determination of total fat content in meat and meat products. The fatty acid composition in meat and meat products was also determined after the Foss-Tecator extraction in an aliquot of the extract. Total fat was determined by weighing after the different extraction procedures and the fatty acid composition by gas chromatography after hydrolysis and methylation of the extract. The results for total fat content agreed well with results from a standard method of Schmid, Bondzynski, and Ratzlaff, which uses conventional solvent extraction. Fatty acid composition was compared with the Bligh and Dyer extraction, and showed good agreement. The average relative difference between SFE and Bligh and Dyer of all fatty acids in the sample was <3% for acids exceeding 0.5% of total fatty acid amount. The advantages of SFE over traditional methods are a much lower consumption of hazardous organic solvents and shorter extraction times. To obtain quantitative recoveries by SFE, ethanol was added to the extraction cells before extraction.

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Effect of the growing area on the fat content and the fatty acid composition of Ecuadorian cocoa beans

International Journal of Food Sciences and Nutrition ◽

10.1080/09637486.2021.1884204 ◽

2021 ◽

pp. 1-11

Author(s):

Iván Samaniego ◽

Susana Espín ◽

James Quiroz ◽

Carmen Rosales ◽

Wilman Carrillo ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Fat Content ◽

Cocoa Beans

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Fat content and fatty acids profile of colostrum and milk of primitive Konik horses (Equus caballus gmelini Ant.) during six months of lactation

Journal of Dairy Research ◽

10.1017/s0022029908003336 ◽

2008 ◽

Vol 75 (3) ◽

pp. 302-309 ◽

Cited By ~ 15

Author(s):

Jan Pikul ◽

Jacek Wójtowski ◽

Romualda Danków ◽

Beata Kuczyńska ◽

Jacek Łojek

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Equus Caballus ◽

Fat Content ◽

Slight Effect ◽

Milk Samples ◽

Stage Of Lactation ◽

Fatty Acids Profile

The effect of the stage of lactation, the number of foals and age of the mare on changes in the fat content and fatty acid composition of colostrum and milk of primitive Konik horses was investigated. Colostrum and milk samples from 12 lactating mares were collected at the beginning of lactation, on the days 1 and 2 after foaling and then, starting from the first month of lactation, at 4-week intervals up to the sixth month of lactation. Significant differences were observed in fat content as well as the composition of some analysed fatty acids between colostrum and milk of mares of the Konik breed. The number of foalings and the age of mares did not have a statistically significant effect on the fat content in milk and had only a slight effect on the fatty acid composition. Milk produced by mares of the Konik breed is characterized by a considerable content of polyene fatty acids with 18 carbon atoms, a low ratio of n-6 fatty acids to n-3 fatty acids as well as low, highly advantageous values of atherogenic and thrombogenic indices.

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EFFECT OF DIFFERENT ECOLOGIES ON THE FAT CONTENT AND FATTY ACID COMPOSITION OF DIFFERENT PISTACIA VERA VARIETIES GROWN IN DIFFERENT PARTS OF TURKEY

Acta Horticulturae ◽

10.17660/actahortic.1995.419.68 ◽

1995 ◽

pp. 411-416 ◽

Cited By ~ 6

Author(s):

I.T. Agar ◽

N. Kaska ◽

S. Kafkas

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Fat Content ◽

Pistacia Vera ◽

Different Parts

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Total lipid and fatty acid composition of milk from women with and without insulin-dependent diabetes mellitus

American Journal of Clinical Nutrition ◽

10.1093/ajcn/60.3.353 ◽

1994 ◽

Vol 60 (3) ◽

pp. 353-361 ◽

Cited By ~ 39

Author(s):

M B Jackson ◽

C J Lammi-Keefe ◽

R G Jensen ◽

S C Couch ◽

A M Ferris

Keyword(s):

Diabetes Mellitus ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Total Lipid ◽

Insulin Dependent Diabetes Mellitus ◽

Insulin Dependent Diabetes ◽

Dependent Diabetes Mellitus ◽

Insulin Dependent

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The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200592321 ◽

1996 ◽

Vol 1996 ◽

pp. 30-30

Author(s):

C.O. Leskanich ◽

K.R. Matthews ◽

C.C. Warkup ◽

R.C. Noble

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Vitamin E ◽

Human Health ◽

Acid Composition ◽

Oxidative Degradation ◽

Meat Products ◽

Dietary Vitamin ◽

Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of Î±-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

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