MICROWAVE-OVEN APPLICATION IN THE EXTRACTION OF FAT FROM THE SUBCUTANEOUS TISSUE OF IBERIAN PIG HAM

Authors
DEPEDRO E CASILLAS M MIRANDA CM
Citation
E. Depedro et al., MICROWAVE-OVEN APPLICATION IN THE EXTRACTION OF FAT FROM THE SUBCUTANEOUS TISSUE OF IBERIAN PIG HAM, Meat science, 45(1), 1997, pp. 45-51
Citations number
16
Categorie Soggetti
Food Science & Tenology
Journal title
Meat science → ACNP
ISSN journal
03091740
Volume
45
Issue
1
Year of publication
1997
Pages
45 - 51
Database
ISI
SICI code
0309-1740(1997)45:1<45:MAITEO>2.0.ZU;2-U
Abstract
The fat from subcutaneous tissue samples of Iberian pigs was extracted by solvent (2:1 chloroform-methanol) and by the action of microwave e nergy. The samples of liquid fat obtained by both extraction technique s were analysed by gas chromatography. Paired comparisons showed no si gnificant differences in fatty acids in suggesting that the fat obtain ed bit the two techniques was the same and that the extraction of fatt y acids by microwaves is suitable for quality classification of Iberia n pig carcasses. Copyright (C) 1996 Elsevier Science Ltd.