Original scientific paper
https://doi.org/10.31727/m.20.4.3
Comparison of two methods for determining the fat content and composition of fatty acids in dry-cured meat products from the Croatian market
Nives Marušić Radovčić
orcid.org/0000-0002-4238-0254
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Hedviga Planinčić
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Helga Medić
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Abstract
The aim of this study was to determine the fat content with two different methods of extraction (Soxhlet and Smedes method) and the fatty acid composition in dry-cured meat products from the Croatian market. The composition of fatty acids was determined with the gas chromatography. Determined fat contents were: 3.24-3.36% in Dalmatinski pršut, 5.24-34.40% in Istarski pršut, 19.90-20.49% in kulen, 34.12-35.24% in kulenova seka, 34.22-34.40% in zimska sausage, 41.20-42.65% in čajna sausage, 46.6346.79% in Drniš dry-cured bacon and 55.64-57.26% in Dalmatian dry-cured bacon. In total fat content different extraction methods did not show a statistically significant difference (P<0 ,05), but it was shown in the fatty acid composition. The Soxhlet method extracted more saturated fatty acids because of the use of medical gasoline and higher extraction temperature in comparison with the Smedes method. The recommendation for Soxhlet fat extraction is to repeat experiment with other organic solvents, which has lower boiling point like petroleum ether, chloroform or ether.
Keywords
dry-cured meat products; fat content; fatty acids; Soxhlet; Smedes
Hrčak ID:
204220
URI
Publication date:
27.7.2018.
croatian german italian spanish
Visits: 2.772 *