Microwave oven application in the extraction of fat from the subcutaneous tissue of Iberian pig ham

被引：75
作者：
DePedro, E
Casillas, M
Miranda, CM
机构：
[1] Department of Animal Production, E.T.S.I.A.M., University of Córdoba, 14004, Córdoba, Avda. Menendez Pidal s/n
来源：
MEAT SCIENCE | 1997年 / 45卷 / 01期
关键词：
D O I：
10.1016/S0309-1740(96)00097-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The fat from subcutaneous tissue samples of Iberian pigs was extracted by solvent (2:1 chloroform-methanol) and by the action of microwave energy. The samples of liquid fat obtained by both extraction techniques were analysed by gas chromatography. Paired comparisons showed no significant differences in fatty acids in suggesting that the fat obtained bit the two techniques was the same and that the extraction of fatty acids by microwaves is suitable for quality classification of Iberian pig carcasses. Copyright (C) 1996 Elsevier Science Ltd.
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页码：45 / 51
页数：7
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