The application of different methods for the determination of fat content in selected animal - origin products | Primena različitih metoda za određivanje sadržaja masti u odabranim proizvodima životinjskog porekla
2011
Surma-Zadora, M., University of Agriculture in Kraków, Kraków (Poland). Malopolska Centre of Food Monitoring and Certification | Topolska, M., University of Agriculture in Kraków, Kraków (Poland). Malopolska Centre of Food Monitoring and Certification | Cieślik, E., University of Agriculture in Kraków, Kraków (Poland). Malopolska Centre of Food Monitoring and Certification | Sieja, K., University of Agriculture in Kraków, Kraków (Poland). Malopolska Centre of Food Monitoring and Certification
Inglés. The aim of the study was to assess the fat content in selected animal-origin products (ie. black pudding, luncheon, wiener, bacon) as well as certified reference material (MUVA RM700 Boiled Sausage) using two analytical methods. One of them was the fat extraction using a Soxhlet technique, and the other one – the extraction using carbon dioxide in supercritical state. The fat content in black pudding and luncheon meat ranged from 11.5 +/- 4.5 g/100g (TFE) to 12.1 +/- 0.0 g/100g (Soxhlet) and from 13.2 +/- 0.5 g/100g (Soxhlet) to 13.8 +/- 0.7 g/100g (TFE), respectively. For wiener samples we received values between 15.7 +/- 0.4 g/100g (TFE) to 17.8 +/- 0.1 g/100g (Soxhlet). The fat content in bacon samples ranged from 48.2 +/- 2.5 g/100g (TFE) to 48.7 +/- 0.7 g/100g (Soxhlet). The results received remain consistent with the values given in the Polish Food Composition Tables. The application of the described methods for the determination of fat content in animal – derived products is dependent ie.: on the purpose of analysis, the amount of fat in food product sample and the time for receiving the results.
Mostrar más [+] Menos [-]Serbio. Cilj ovog istraživanja je bio da se oceni sadržaj masti u odabranim proizvodima životinjskog porekla (npr. crni puding, meso, viršla, slanina) kao i sertifikovani referentni materijal (MUVA RM700 Boiled Sausage) korišćenjem dve analitičke metode. Jedna je ekstrakcija masti korišćenjem metode po Soxhlet-u, a druga – ekstrakcija korišćenjem ugljendioksida u superkritičnom stanju. Sadržaj masti u crnom pudingu i mesu bio je od 11,5 +/- 4,5 g/100g (TFE) do 12,1 +/- 0,0 g/100g (Soxhlet) i od 13,2 +/- 0,5 g/100g (Soxhlet) do 13,8 +/- 0,7 g/100g (TFE), respecktivno. U uzorcima viršle dobijeni su sledeći rezultati 15,7 +/- 0,4 g/100g (TFE) do 17,8 +/- 0,1 g/100g (Soxhlet). Sadržaj masti u uzrocima slanine bio je od 48,2 +/- 2,5 g/100g (TFE) do 48,7 +/- 0,7 g/100g (Soxhlet). Dobijeni rezultati su ostali dosledni u okviru vrednosti navedenih u poljskim Tablicama sastava prehrambenih namirnica. Primena opisanih metoda za određivanje sadržaja masti u proizvodima životinjskog porekla zavisi od: svrhe analize, količine masti u uzorku prehrambenog proizvoda i vremena dobijanja rezultata.
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