Recent advances in rapid and nondestructive determination of fat content and fatty acids composition of muscle foods

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.

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Nondestructive determination of fat content in yellowtail and horse mackerel by impedance analysis

NIPPON SUISAN GAKKAISHI ◽

10.2331/suisan.16-00009 ◽

2016 ◽

Vol 82 (5) ◽

pp. 743-752 ◽

Cited By ~ 3

Author(s):

KUMIKO KUBO ◽

YOSHIHIRO MATSUMOTO ◽

KOICHI KUWAHARA ◽

SYUUICHI OKABE ◽

SHIGETO TANIYAMA ◽

...

Keyword(s):

Impedance Analysis ◽

Fat Content ◽

Horse Mackerel ◽

Nondestructive Determination

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Using near Infrared Spectroscopy for the Determination of Solid Fat Content, Free Fatty Acids and Equivalent Reaction Time for Enzymatically-Interesterified Oils

NIR news ◽

10.1255/nirn.1052 ◽

2007 ◽

Vol 18 (8) ◽

pp. 7-9

Author(s):

Lars P. Houmøller ◽

Dorthe Kristensen ◽

Helle Rosager

Keyword(s):

Fatty Acids ◽

Infrared Spectroscopy ◽

Reaction Time ◽

Free Fatty Acids ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Solid Fat Content ◽

Fat Content ◽

Solid Fat

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KANDUNGAN LEMAK DAN KOMPOSISI ASAM-ASAM LEMAK PADA BAGIAN BADAN IKAN JULUNG-JULUNG (Hemiramphus brasiliensis)

CHEMISTRY PROGRESS ◽

10.35799/cp.12.2.2019.27926 ◽

2020 ◽

Vol 12 (2) ◽

Author(s):

Louisa M. F. Josephus ◽

Julius Pontoh ◽

Lidya I. Momuat

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Palmitic Acid ◽

Eicosatrienoic Acid ◽

Fat Content ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Water Heating ◽

Epa And Dha

ABSTRAK Telah dilakukan penelitian mengenai kandungan lemak dan komposisi asam-asam lemak pada bagian badan ikan julung-julung. Penentuan kadar lemak pada penelitian ini menggunakan metode ekstraksi pemanasan dengan air (wet rendering). Kadar lemak pada bagian badan ikan julung-julung yaitu 0,02%. Ekstrak lemak ikan yang diperoleh di transesterifikasi basa menggunakan metode derivatisasi kemudian diinjeksikan pada alat kromatografi gas. Hasil penelitian ini menyimpulkan bahwa asam-asam lemak utama yang ada pada bagian badan ikan julung-julung adalah asam palmitat dan DHA. Sedangkan untuk asam-asam lemak omega-3 yang diperoleh yaitu asam eikosatrienoat, EPA dan DHA, dengan total kandungan omega-3 pada bagian badan yaitu 27,0%. ABSTRACT Research has been conducted for the fat content and composition of fatty acids in the part of body of the julung-julung fish. Determination of fat content in this study using the method of water heating extraction (wet rendering). Fat content in the part of body of the julung-julung fish is 0.02%. The extract of fish fat was transesterified bases using the derivatization method and then injected on a gas chromatography device. The results of this study prove that the main fatty acids present in the part of body of the julung-julung fish are palmitic acid and DHA. As for the omega-3 fatty acids obtained, namely eicosatrienoic acid, EPA and DHA, with the total omega-3 content in the part of body is 27.0%.

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PENENTUAN KANDUNGAN LEMAK DAN KOMPOSISI ASAM-ASAM LEMAK PADA BAGIAN BADAN IKAN GABUS (Channa striata) BUDIDAYA DAN LIAR

CHEMISTRY PROGRESS ◽

10.35799/cp.12.1.2019.27918 ◽

2020 ◽

Vol 12 (1) ◽

Author(s):

Alvy M. Umage ◽

Julius Pontoh ◽

Lidya I. Momuat

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Fatty Acid ◽

Extraction Method ◽

Fat Content ◽

The Body ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Channa Striata

ABSTRAK Telah dilakukan penentuan kandungan lemak dan komposisi asam-asam lemak pada bagian badan ikan gabus (Channa striata) budidaya dan liar. Penelitian ini bertujuan untuk mengetahui berapa kandungan lemak dan komposisi asam lemak pada bagian badan ikan gabus (Channa striata) budidaya dan liar. Kandungan lemak dilakukan menggunakan metode ektraksi dan diperoleh kandungan lemak bagian badan ikan gabus budidaya 0,07% dan ikan gabus liar 0,01%. Lemak ikan diderivatisasi dan dianalisis menggunakan kromatografi gas dan diperoleh komposisi asam lemak tertinggi pada bagian badan ikan gabus budidaya adalah asam lemak oleat 37,1% diikuti dan diikuti oleh asam lemak palmitat 25,6% sedangkan asam lemak tertinggi pada bagian badan ikan gabus liar adalah asam lemak palmitat 28,6% dan diikuti asam lemak oleat 16,9%. Kandungan asam lemak omega-3 pada bagian badan ikan gabus budidaya 5,6% dan ikan gabus liar 9,0%. Kata kunci: Asam lemak, ikan gabus budidaya dan liar, kromatografi gas ABSTRACT Determination of fat content and composition of fatty acids in the body of snakehead (Channa striata) from cultivated and wild sources. This study aims to determine how much fat content and composition fatty acids in the body of snakehead (Channa striata) from cultivated and wild sources. The fat content were carried out using the extraction method. The fat content of cultured snakehead body was 0.07% and that of wild fish was 0.01%. Fish fats were derivatized and analyzed using gas chromatography and the highest fatty acid composition on the body of cultivated snakehead fish is 37.1% oleic fatty acids followed by 25.6% palmitic fatty acids while the highest fatty acid in the body of a wild snakehead fish is 28.6% palmitic fatty acid and followed by 16.9% oleic fatty acid. The content of omega-3 fatty acids in the body of cultivated snakehead fish is 5.6% and 9.0% on wild snakehead fish. Keywords: Fatty acids, wild and cultivated snakehead fish, gas chromatography

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