Abstract
Supercritical carbon dioxide (Sc-CO2) was applied to extract fat and cholesterol from beef floss (BF). A response surface methodology (RSM) based on central composite design (CCD) was employed to optimize the extraction conditions of temperature (30 - 62°C), pressure (7 - 35 MPa), and extraction time (0 - 40 mins). The optimum conditions were estimated to be at 51.0°C and 32.8 MPa for a duration of 32.7 mins. Under such conditions, the percentage of fat and cholesterol reduction plus lightness of Sc-CO2 treated BF (STBF) were 81.12%, 86.17%, and 57.60, respectively. There were no significant differences (p>0.05) between experimental and predicted values, indicating the adequacy of the well-fitting models. Furthermore, the protein and ash content of STBF increased significantly (p<0.05) as a result of the extraction. This study indicated that RSM-CCD can be potentially employed in maximizing the extraction of fat and cholesterol from BF under mild Sc-CO2 conditions.
Highlights
Supercritical carbon dioxide (Sc-CO2) was applied to extract fat and cholesterol from beef floss (BF)
Despite numerous reports on Scand cholesterol reduction in cooked and processed meats, CO2 technology to reduce fat and cholesterol from especially with the ones derived from red meat due to the various lipid-based food products (Wehling et al, 1992; presence of intramuscular fat (Troy et al, 2016)
Beef Froning et al, 1994; Froning et al, 1998; Mohamed et floss (BF) or locally known as Serunding Daging, is a al., 1998; Lin et al, 1999; Wang et al, 2008; Bradley, popular cooked and dry meat product in Malaysia for its 2010; Hou et al, 2010; Taher et al, 2011; Dey Paul et unique savoury taste. It is not necessarily associated with ‘health’ or ‘clean’ image for its high level of saturated fat and cholesterol content as a result al., 2016), only two studies reported on the optimization of Sc-CO2 on fat and cholesterol reduction using response surface methodology (RSM) (Hou et al, 2010; Taher et al, 2011)
Summary
Supercritical carbon dioxide (Sc-CO2) was applied to extract fat and cholesterol from beef floss (BF). Beef Froning et al, 1994; Froning et al, 1998; Mohamed et floss (BF) or locally known as Serunding Daging, is a al., 1998; Lin et al, 1999; Wang et al, 2008; Bradley, popular cooked and dry meat product in Malaysia for its 2010; Hou et al, 2010; Taher et al, 2011; Dey Paul et unique savoury taste It is not necessarily associated with ‘health’ or ‘clean’ image for its high level of saturated fat and cholesterol content as a result al., 2016), only two studies reported on the optimization of Sc-CO2 on fat and cholesterol reduction using RSM (Hou et al, 2010; Taher et al, 2011). These studies estimated the fat and cholesterol content from the raw or uncooked samples and direct quantification of the lipid following extraction was not carried out from the treated samples itself
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