Alternative method for intramuscular fat analysis using common laboratory equipment

Calvo, L.; Óvilo, C.; González-Bulnes, A.; Álvarez Gómez De Segura, Ignacio; Olivares Moreno, Álvaro; Cambero Rodríguez, María Isabel; López Bote, Clemente José

Alternative method for intramuscular fat analysis using common laboratory equipment

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2015 IMF analysis 2 Meat Science.pdf (308.74 KB)

Official URL

https://www.sciencedirect.com/science/article/pii/S0309174015000029?via%3Dihub

Publication date

2015

Authors

Calvo, L.

Óvilo, C.

González-Bulnes, A.

Álvarez Gómez De Segura, Ignacio

Olivares Moreno, Álvaro

Cambero Rodríguez, María Isabel

López Bote, Clemente José

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URI

https://hdl.handle.net/20.500.14352/94018

Abstract

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 (8:2) 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.