The Soxhlet method for determining crude
fat content is a lengthy process requiring up
to a day for a single analysis. The solvent
extraction step alone takes six hours. The
method is therefore not favoured for routine
testing purposes in the meat industry, rather
it is used as a standard reference method.
As well as being used to determine the fat
content of meat and meat products, the
Soxhlet method can be used to determine
the fat content of meat meal. In the case of
meat meal, the Soxhlet method is often the
method of choice as a routine test.
Crude fat content is determined by
extracting the fat from the sample using a
solvent, then determining the weight of the
fat recovered. The sample is contained in a
porous thimble that allows the solvent to
completely cover the sample. The thimble is
contained in an extraction apparatus that
enables the solvent to be recycled over and
over again. This extends the contact time
between the solvent and the sample and
allows it time to dissolve all of the fat
contained in the sample. In order for the
solvent to thoroughly penetrate the sample it
is necessary for the sample to be as finely
comminuted as possible.
Before the solvent extraction step can begin
the sample must be dried. Often a moisture
analysis is required as well as a fat analysis
and this can be achieved by accurately
weighting the sample after drying and before
extraction, as well as before drying. If a
moisture analysis is not required the sample
need only be weighed before drying and
again after solvent extraction. In either case
the sample must be weighed accurately on
an analytical balance at each stage of the
analysis.
When the sample is being weighed it is
important not loose any part of it including
any moisture that may weep from the sample
during weighting. Loss of this moisture can
be avoided by weighing the sample directly
into a pre-dried extraction thimble or
alternatively on to a pre-dried filter paper. If
a moisture analysis is required, the dried
extraction thimble or filter paper also has to
be pre-weighed. After weighing, the sample
(in the thimble or filter paper) can be placed
in the oven for drying. After drying, the
sample can be placed directly into the
distillation apparatus for extraction.
proximate composition of fish include moisture, protein, fat, ash.moisture is estimated by oven method, protein by kjeldahl method, fat by soxhlet method ash by calcination method in the muffle furnace.
Soxhlet extraction is the usual method; this doesn't require you to "calculate" anything, except to the extent that "(weight of fat/weight of original sample) * 100" is a calculation.
proximate analysis of fat can be done by using soxhlet apparatus
By adding sulphuric acid the MFGM rupture &iso amyl alcohol dissolve fat during centrifugation fat is separate
17.4g is the total fat content of chicken nuggets.
There are a lot of types of yogurts based on flavor, fat content, sugar content, brand and method of production. In terms of flavor, they can come in a variety of fruit flavors. Yogurt can be full fat, low fat or nonfat. It can have full sugar or no sugar. There is "regular" yogurt and Greek style yogurt, depending on how the yogurt is strained.
what are the 6 ways for assessing body fat content
The fat content in health foods differs a lot depending on the type of food. There is not really an average fat content number for it. If you would like to know the fat content of a product you can always check the packaging for more information.
Yes, definitely it affects the fat content..more is the cooking tym more becomes the fat content.. it means they both are directly proportional to each other.....
35 fat calories
Fat content could be high in a fish sandwich if the fish was deep-fried. There is also fat content in tarter sauce or dressing as well as in the bread or bun used for the sandwich. If the sandwich includes cheese, the fat content would be even higher.
there is none.