Method comparison to the fat extraction from back bacon at the determination of the fatty acid composition and the iodine value (short communication) | Health & Environmental Research Online (HERO)

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Citation
Tags

HERO ID

7738036

Reference Type

Journal Article

Title

Method comparison to the fat extraction from back bacon at the determination of the fatty acid composition and the iodine value (short communication)

Author(s)

Reichardt, W; Eckert, B

Year

2003

Is Peer Reviewed?

Yes

Journal

Archiv fuer Tierzucht
ISSN: 0003-9438

Publisher

Copernicus GmbH

Volume

Issue

Page Numbers

269-272

Language

German

DOI

10.5194/aab-46-269-2003

Web of Science Id

WOS:000183243600006

Abstract

Trichlormethane, n-hexane as pure solvents and volume-per-volume mixtures of trichlormethane-methanol 3:1, of dichlormethane-methanol 9:1 as well as 2:1 and of n-hexane-acetone 2:1 are used to extract fat from the outer layer of back bacon of pigs by means of ultra sound. From the analysis of the iodine value according to WIJS at 15 animals arose, that under the chosen conditions the n-hexane-acetone mixture expelled the highest iodine value and the narrowest correlation to the iodine value, which was calculated from the fatty acid composition. There were significant differences at the polyunsaturated fatty acids only between n-hexane and the other extraction solvents or mixtures.

Keywords

pig; back bacon; fat extraction; fatty acid pattern; iodine value; comparison of methods