Nowadays, the market offers a wide range of meat products having a reduced fat content, in order to meet the consumer demands of a healthy diet for which both the quality and the quantity of fat fit with the guidelines. From this standpoint the exact quantification of total lipids and its characterization are basic requirements for ensuring low-fat products. However, there is no general agreement on the best extraction method to be used for muscle foods.1 Thus, our aim was to evaluate the existing methods for fat extraction to be applied for light and traditional meat products following characterization of the lipid extracts with respect to the qualitative and quantitative fatty acid composition. The Soxhlet, Folch, and Bligh and Dyer procedures were evaluated and the results showed that the Folch and Soxhlet methods gave similar yields, while Bligh and Dyer resulted in much lower yields. The total lipid content, as could be expected, was much lower in the light meat products, and in some cases, the fatty acid profiles, obtained after gas-chromatographic analysis of the fatty acid methyl ester derivatives of the lipid extracts, showed significant differences between light and traditional products. This is also of fundamental importance when assessing and defining the quality of the lipid content in meat products and the results will accordingly be discussed.

Light versus traditional meat products

BALLINI, Roberto;MARCANTONI, Enrico;FIORINI, Dennis
2013-01-01

Abstract

Nowadays, the market offers a wide range of meat products having a reduced fat content, in order to meet the consumer demands of a healthy diet for which both the quality and the quantity of fat fit with the guidelines. From this standpoint the exact quantification of total lipids and its characterization are basic requirements for ensuring low-fat products. However, there is no general agreement on the best extraction method to be used for muscle foods.1 Thus, our aim was to evaluate the existing methods for fat extraction to be applied for light and traditional meat products following characterization of the lipid extracts with respect to the qualitative and quantitative fatty acid composition. The Soxhlet, Folch, and Bligh and Dyer procedures were evaluated and the results showed that the Folch and Soxhlet methods gave similar yields, while Bligh and Dyer resulted in much lower yields. The total lipid content, as could be expected, was much lower in the light meat products, and in some cases, the fatty acid profiles, obtained after gas-chromatographic analysis of the fatty acid methyl ester derivatives of the lipid extracts, showed significant differences between light and traditional products. This is also of fundamental importance when assessing and defining the quality of the lipid content in meat products and the results will accordingly be discussed.
2013
9788867680122
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11581/362183
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