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Título: | Alternative method for intramuscular fat analysis using common laboratory equipment |
Autor: | Segura, J.; Calvo, Luis; Óvilo Martín, Cristina; González De Bulnes, Antonio; Olivares, A.; Cambero, M. I.; López-Bote, C. | Palabras clave: | Intramuscular fat Fatty acids Lyophilized samples Low solvent volume Inexpensive laboratory equipment |
Fecha de publicación: | 2015 | Editor: | Elsevier | Citación: | Meat Science 103: 24-27 (2015) | Resumen: | A procedure to quantify intramuscular fat was developed using common inexpensive laboratory equipment. Three homogenization methods of lyophilized muscle samples (Ball-mill, Grinder and Mortar) and two extraction methods (Ball-mill or Vortex) were used in turkey meat and pork. Two-hundred mg of lyophilized and homogenized samples were accurately weighed and mixed with 1.5. mL of dichloromethane-methanol (82) and shaken either in a Mixer Mill (MM400, Retsch Technology) or in a Vortex. The final mixture was separated by centrifugation. Solvent was evaporated under a nitrogen stream and lipid content was gravimetrically determined. Besides, it was checked that the fatty acid profile was not altered by the protocol used. Moreover, the analysis of 4 replicas from the same sample showed different variation coefficients (16-29%) for the new procedures proposed over a wide range of IMF content. The combination of Grinder and Vortex methodologies can be proposed as a simple and inexpensive alternative to previous ones. © 2015. | URI: | http://hdl.handle.net/10261/293410 | DOI: | 10.1016/j.meatsci.2014.12.011 | ISSN: | 0309-1740 |
Aparece en las colecciones: | (INIA) Artículos |
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