Use of the Microwave-Assisted Process in extraction of fat from meat, dairy, and egg products under atmospheric pressure conditions

• Published in: Journal of AOAC International Vol. 80; no. 4; p. 928
• Main Authors: Pare, J.R.J. (Environment Canada, Ottawa, ON, Canada.), Matni, G, Belanger, J.M.R, Li, K, Rule, C, Thibert, B, Yaylayan, V, Liu, Z, Mathe, D, Jacquault, P
• Format: Journal Article
• Language: English
• Published: England 01.07.1997
• Subjects: ALIMENTOS; ANIMAL FATS; ATMOSPHERIC PRESSURE; COMPOSICION APROXIMADA; COMPOSITION GLOBALE; CORPS GRAS ANIMAL; Dairy Products - analysis; Dietary Fats - analysis; Dietary Fats - isolation & purification; EGG PRODUCTS; Eggs - analysis; EXTRACCION; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; FOODS; GRASAS ANIMALES; Hydrolysis; MEAT PRODUCTS; Meat Products - analysis; MICROWAVE TREATMENT; Microwaves; MILK PRODUCTS; OVOPRODUIT; PRESION ATMOSFERICA; PRESSION ATMOSPHERIQUE; PRODUCTOS DE LA CARNE; PRODUCTOS DERIVADOS DEL HUEVO; PRODUCTOS LACTEOS; PRODUIT ALIMENTAIRE; PRODUIT CARNE; PRODUIT LAITIER; PROXIMATE COMPOSITION; Reference Standards; Solvents - chemistry; Temperature; TRAITEMENT AUX MICROONDES; TRATAMIENTO POR MICROONDAS
• DOI: 10.1093/jaoac/80.4.928
• ISSN: 1060-3271

Fat from meat, dairy, and egg products was extracted by using Microwave-Assisted Process (MAP) technology under atmospheric pressure conditions. Fat content was determined gravimetrically after extraction with microwaves and organic solvents that are transparent to microwaves relative to the sample. (In situ hydrolysis was performed for dairy and egg products.) Fat from the food sample migrated completely to the extractant when samples were irradiated with focused microwave for a total of 3 min for meat products, 1 min for dairy products, and 4 min for egg products. Unlike current methods used for determining fat in meat products, the microwave-assisted method does not require a dry sample, because moisture in the sample (around 75%) enhances the efficiency of extraction. No preprocessing was required for meat samples other than homogenization, which is critical, as it is for other current methods. In addition to speed and ease of use, the features of this technology are low solvent consumption, low energy consumption, reproducibility, and recoveries similar to or even better than those of conventional extraction methods