scholarly journals Determination of Fat Content and Fatty Acid Composition in Meat and Meat Products after Supercritical Fluid Extraction

2002 ◽  
Vol 85 (5) ◽  
pp. 1064-1069 ◽  
Author(s):  
Hans Berg ◽  
LenaDahlberg Dahlberg ◽  
Lennart Mathiasson
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Supercritical Fluid ◽  
Acid Composition ◽  
Meat Products ◽  
Relative Difference ◽  
Fat Content ◽  
Conventional Solvent Extraction ◽  
Total Fat

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.

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

Meat Science ◽  
2012 ◽  
Vol 91 (3) ◽  
pp. 369-373 ◽  
Author(s):  
T. Pérez-Palacios ◽  
J. Ruiz ◽  
I.M.P.L.V.O. Ferreira ◽  
C. Petisca ◽  
T. Antequera
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Total Lipid ◽  
Meat Products ◽  
Fat Content ◽  
Effect Of Solvent ◽  
Sample Ratio

scholarly journals Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef

2016 ◽  
Vol 5 (3) ◽  
pp. 92 ◽  
Author(s):  
Galbraith, J. K. ◽  
Aalhus, J. L. ◽  
Juárez, M. ◽  
Dugan, M. E. R. ◽  
Larsen, I. L. ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Fat Content ◽  
Colour Stability ◽  
Fat Composition ◽  
Retail Display ◽  
Total Fat ◽  
Intramuscular Fat Content

<p>Commercial bison meat has been found to discolour more rapidly than beef in retail display. The influence of fat content, fat composition and vitamin E on the colour stability of commercially produced bison and beef were examined. <em>Longissimus</em> samples from grain-fed beef (n = 20) and grass-fed bison (n = 14) were analyzed for fat content, fatty acid composition, vitamin E levels, pigments, TBARS and retail stability. Intramuscular fat content was lower and richer in PUFA in bison (<em>P</em> &lt; 0.01) compared to beef. Pigment and TBARS levels in bison were significantly higher (<em>P</em> &lt; 0.01), leading to higher (<em>P</em> &lt; 0.01) metmyoglobin levels. Regression analysis results showed that differences in total fat content and fatty acid composition were the most responsible factors for early discolouration of commercial bison meat compared to commercial beef. In conclusion, total fat and fatty acid composition can be manipulated to improve the colour stability of bison meat.</p>

scholarly journals Influence of betaine and arginine supplementation of reduced protein diets on fatty acid composition and gene expression in the muscle and subcutaneous adipose tissue of cross-bred pigs

2016 ◽  
Vol 115 (6) ◽  
pp. 937-950 ◽  
Author(s):  
Marta S. Madeira ◽  
Eva A. Rolo ◽  
Cristina M. Alfaia ◽  
Virgínia R. Pires ◽  
Richard Luxton ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Crude Protein ◽  
Fat Content ◽  
Mrna Levels ◽  
Total Fat ◽  
Subcutaneous Adipose ◽  
Protein Diets ◽  
Arginine Supplementation

AbstractThe isolated or combined effects of betaine and arginine supplementation of reduced protein diets (RPD) on fat content, fatty acid composition and mRNA levels of genes controlling lipid metabolism in pig m. longissimus lumborum and subcutaneous adipose tissue (SAT) were assessed. The experiment was performed on forty intact male pigs (Duroc×Large White×Landrace cross-breed) with initial and final live weights of 60 and 93 kg, respectively. Pigs were randomly assigned to one of the following five diets (n 8): 16·0 % of crude protein (control), 13·0 % of crude protein (RPD), RPD supplemented with 0·33 % of betaine, RPD supplemented with 1·5 % of arginine and RPD supplemented with 0·33 % of betaine and 1·5 % of arginine. Data confirmed that RPD increase intramuscular fat (IMF) content and total fat content in SAT. The increased total fat content in SAT was accompanied by higher GLUT type 4, lipoprotein lipase and stearoyl-CoA desaturase mRNA expression levels. In addition, the supplementation of RPD with betaine and/or arginine did not affect either IMF or total fat in SAT. However, dietary betaine supplementation slightly affected fatty acid composition in both muscle and SAT. This effect was associated with an increase of carnitine O-acetyltransferase mRNA levels in SAT but not in muscle, which suggests that betaine might be involved in the differential regulation of some key genes of lipid metabolism in pig muscle and SAT. Although the arginine-supplemented diet decreased the mRNA expression level of PPARG in muscle and SAT, it did not influence fat content or fatty acid composition in any of these pig tissues.

Fatty acid composition and total fat content of eight species of Mediterranean fish

1994 ◽  
Vol 45 (2) ◽  
pp. 135-139 ◽  
Author(s):  
Michael Tornaritis ◽  
Efi Peraki ◽  
Maria Georgulli ◽  
Anthony Kafatos ◽  
Greg Charalambakis ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fat Content ◽  
Total Fat ◽  
Mediterranean Fish

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

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

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

2008 ◽  
Vol 75 (3) ◽  
pp. 302-309 ◽  
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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