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

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....