Comparison of different methods for total lipid quantification in meat and meat products

Pérez‐Palacios, Trinidad; Ruiz, Jorge; Martín, Diana; Muriel, Elena; Antequera, Teresa

doi:10.1016/j.foodchem.2008.03.026

Cited by 135 publications

(76 citation statements)

References 9 publications

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“…The IMF were extracted with chloroform/methanol (2:1, vol:vol), according to the method described by Pérez-Palacios et al (2008). Moisture content was determined by drying the ground samples (5 g) at 102°C…”

Section: Measurements and Analysismentioning

confidence: 99%

Carcass and meat quality traits of Iberian pig as affected by sex and crossbreeding with different Duroc genetic lines

Robina

Viguera

Pérez‐Palacios³

et al. 2013

Span. j. agric. res.

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A total of 144 pigs were used to study the effects of sex (barrows or gilts) and terminal sire line (Iberian or three genetic lines of Duroc: Duroc 1, Duroc 2 and Duroc 3) on performance and carcass and meat quality traits. Gilts showed slightly lower average daily gain, shoulder weight and trimming losses, but slightly better primal cuts yields and higher loin weight, while there was no significant effect of sex on meat quality traits or on the fatty acid composition of lard and muscle. There were important differences in performance and in carcass and primal cuts quality traits between pure Iberian pigs and all Iberian × Duroc crossbreeds evaluated, partly due to the lower slaughter weights reached by the formers. The different sire lines showed differences in several traits; Duroc 1 group showed lower backfat thickness and ham and shoulder trimming losses, and higher primal cut yields than Duroc 2 and Duroc 3 groups. Intramuscular fat (IMF) content remained unaffected by crossbreeding, but meat color resulted more intense and redder in crosses from the Duroc 1 sire line. The accumulation of fatty acids in lard was not affected by Duroc sire line, while animals of the group Duroc 2 showed higher levels of monounsaturated fatty acid and lower of polyunsaturated ones in IMF. These results highlight the importance of considering not only performance, but also carcass and meat quality traits when deciding the Duroc sire line for crossbreeding in Iberian pig production.

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Section: Measurements and Analysismentioning

confidence: 99%

Carcass and meat quality traits of Iberian pig as affected by sex and crossbreeding with different Duroc genetic lines

Robina

Viguera

Pérez‐Palacios³

et al. 2013

Span. j. agric. res.

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“…The extraction of the sample total fat is the first phase and the critical point for the fatty acid (FA) profile quantification (9); then, FA are transformed into FA methyl esters (FAME), a requirement to be analyzed through the gas chromatography (GC) method, one of the most widely used techniques for this type of analyte (10).…”

Section: Introductionmentioning

confidence: 99%

COMPARISON AND VALIDATION OF a FAST METHOD FOR THE EXTRACTION AND QUANTIFICATION OF Α-Linolenic, EICOSAPENTAENOIC, AND DOCOSAHEXAENOIC FATTY ACIDS

Castrillón

Laverde

Rodríguez

et al. 2016

Vitae

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Background: Omega 3 family fatty acids are currently widely studied for the diverse effects they have on cardiovascular disease risk factors. Seafood is the main natural source of these compounds. Objetives: In this paper the accuracy is verified on the fat extraction in fish, between two methods, using one of the most employees as it is the Bligh & Dyer since 1959, compared with SOXTEC, one more updated method with more modern equipment and validated quantification method for some omega 3 fatty acids by gas chromatography. Methods: Fat extraction was performed by SOXTEC and Bligh & Dyer with the use of a Certified Reference Material (SRM 1946). After having assessed the accuracy of both systems, a quantification method of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids was validated through gas chromatography. Results: It was found that the method proposed by Bligh & Dyer in 1959 is the most accurate because it showed better recovery percentages. Also, it was found that the quantification validation method of the most important omega 3 fatty acids complies with every parameter assessed throughout the validation. Conclusions: In conclusion SOXTEC being a more modern method which uses the latest technology, the Bligh & Dyer is the most effective method for removing fat in fish and gas chromatography allows quantification of fatty acids with precision and accuracy as meets the evaluated parameters.

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“…In the present study two types of meat was used, one being richer in lipids (15%) after extraction by the Soxhlet method. This method was chosen because it is one of the most used for total lipid extraction from meat, although it has been demonstrated that the use of different methods results in different lipid recoveries in biological samples (Pérez-Palacios et al, 2008). According to these authors, such differences can be attributed to the fat and moisture content, the nature of the protein network, the presence of several additives, the technological process or the physical and chemical interactions between lipids and proteins in the meat and meat products.…”

Section: Results and Discussuionmentioning

confidence: 99%

Antioxidant Activity of Thymbra Capitata Essential Oil in Meat-Treated Oil

Mohammed¹,

Miguel²,

Antunes³

et al. 2010

Acta Hortic.

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Several synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butyl hydroquinone (TBHQ), have been used to preserve meat. Nevertheless they are considered toxic and to have carcinogenic effects. Natural products, such as those present in essential oils, have been the target of studies as alternative antioxidants, showing promising results. In addition, these natural compounds have the advantage of having consumer's acceptance. Thymbra capitata is a perennial, herbaceous shrub commonly used as a spicy herb. The essential oils isolated from this plant showed antimicrobial and antioxidant activities. The main goal of the present work was to evaluate the capacity of T. capitata oil to prevent lipid oxidation in bovine meat. Different concentrations of essential oil (0, 50, 75 and 100 mg/5 g of meat) were used in two types of bovine meat samples purchased in the local market. The protein content of both types of meat samples was 21%, and lipid content ranged from 9% to 15%. After covering with the oil, the two types of meat samples were stored at -17°C, for one month. After 1 day, 15 days and 30 days, meat samples were taken and cooked at 85°C for 90 min. The samples were then submitted to the TBARS modified method, for antioxidant activity evaluation. The essential oil was able to prevent meat oxidation even after one month of storage and showed a dose-dependent activity.

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Comparison of different methods for total lipid quantification in meat and meat products

Cited by 135 publications

References 9 publications

Carcass and meat quality traits of Iberian pig as affected by sex and crossbreeding with different Duroc genetic lines

Carcass and meat quality traits of Iberian pig as affected by sex and crossbreeding with different Duroc genetic lines

COMPARISON AND VALIDATION OF a FAST METHOD FOR THE EXTRACTION AND QUANTIFICATION OF Α-Linolenic, EICOSAPENTAENOIC, AND DOCOSAHEXAENOIC FATTY ACIDS

Antioxidant Activity of Thymbra Capitata Essential Oil in Meat-Treated Oil

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