Determination Of Crude Fat Research Articles

Improvised protocol for quantitative determination of crude fat in fish feeds

Improvised protocol for quantitative determination of crude fat in fish feeds

Non-destructive measurement of crude fat and crude protein contents of oats from different geographical zones in China using visible and near-infrared spectroscopy

respectively. The correct answer rate of the LS-SVM model was 98.3%, better than that of SIMCA (75.0%). LS-SVM models were also established for the content determination of crude fat and crude protein of oats. Eleven and thirteen wavelength variables were selected by successive projections algorithm for crude protein and crude fat analyses, respectively. The correlation coefficients were 0.814 and 0.915, and the root mean square errors of validation were 0.338 and 0.389 for the crude protein and crude fat analyses, respectively. Overall Vis-NIRS is a promising technique for the fast and reliable determination of geographical origins and crude fat content of oats. The determination of crude protein content needs to be further researched.

Cereals, cereals-based products and animal feeding stuffs - determination of crude fat and total fat content by the Randall extraction method: a collaborative study

A method for determining crude fat (fat A) and total fat (fat B) in cereals, cereal products and animal feeding stuff using 11 cereal and feed samples has been collaboratively studied, involving 15 participants from nine countries. The samples analyzed covered a range from about 0.5% to 26% crude fat (fat A) and from 1% to 27% total fat (fat B). Relative repeatability standard deviations ranged from 0.6% to 8.5% for crude fat and from 0.6% to 4.4% for total fat. The relative reproducibility standard deviations ranged from 1.0% to 22.6% for crude fat and from 2.6% to 13.4% for total fat. Analyzed samples comprised parboiled rice, whole wheat kernels, rye flour, sorghum kernels, couscous (durum wheat), a multicorn flourmix, croutons, cornbread, cattle feed, chickenfeed and pig feed. On basis of the obtained results the studied method has been published as international standard. Moller J (2010). Cereals, cereals-based products and animal feeding stuffs – determination of crude fat and total fat content by the Randall extraction method: a collaborative study. Quality Assurance and Safety of Crops & Foods, 2, 197–202

Determination of crude fat in meat by supercritical fluid extraction: direct method: PVM 3:2000.

Meat samples are prepared by passing meat through a food chopper, bowl cutter, or food processor, subsampling the meat, and mixing the meat with granular diatomaceous earth. No drying step is necessary. Supercritical CO2 is then used to extract crude fat (which is defined as the components of meat that are extractable with petroleum ether, without digestion of the sample). Extracted material is deposited on glass wool contained in collection vials. After removal of any residual moisture from the extracts, percent crude fat is determined by weight gain of the collection vial. This method has been peer-verified by 3 laboratories, for a wide variety of raw and processed meat products containing 6-28% crude fat. Samples were prepared at the submitting laboratory. Ground samples were split into 4 portions, packed in Whirlpack bags, and immediately frozen. Frozen samples were sent by overnight room temperature, and percent fat was determined (in triplicate), without further processing of the samples. Analysis of the samples was completed within 1 week of sample prepara. tion. On the basis of this study, it can be estimated that all repeatability and reproducibility values are <3.0. Mean accuracy of the direct gravimetric supercritical fluid extraction method for meat samples ranged from +0.22 to -1.41 when the method was compared with AOAC Method 960.39. Interferences are unlikely but would include any nonfat substance that is added to (processed) meat, is soluble in nonpolar solvents, and is present in a quantity that would alter results. This method is expected to perform equally well for all meats with fat content within the stated range of applicability.

Evaluation of the Novel Soxflo Technique for Rapid Extraction of Crude Fat in Foods and Animal Feeds

The new Soxflo instrument was evaluated for the determination of crude fat in foods and animal feeds. Samples are packed into small columns and extracted with petroleum ether at room temperature. The Soxflo yielded accurate data from foods, ranging from 0.4 to 73.2% crude fat, compared with Soxhlet extractions and Certified Reference Materials, for which recoveries averaged 99.7 and 100.7%, respectively. Relative standard deviations (1.81%) were approximately half those of Soxhlet extractions (3.68%). Regression analysis of the data suggested that there was no proportional bias. A small but acceptable constant bias was measured. Soxflo extractions are easy to perform and take approximately 1 h to complete. The main difference between the Soxflo and Soxhlet techniques lies in the extraction procedure. Estimated savings during extractions are in time (85% reduction), energy (95%), cooling water (100%), and solvents (50%). Soxflo extractions are, therefore, more environmentally friendly than Soxhlet extractions.

Determination of Crude Fat in Food Products by Supercritical Fluid Extraction and Gravimetric Analysis

The use of supercritical fluid extraction (SFE), a recently developed analytical extraction method, in the undergraduate instrumental analysis laboratory is demonstrated. Specifically, the extraction and gravimetric analysis of the fats from a common commercial confection was performed by several groups of undergraduates, and the extraction recoveries were evaluated. The percentage of fat by weight in the candy bar sample was determined to be 21 +/- 2 %, a value found to be in agreement with the product labeling. Under the extraction conditions used, complete extraction required 400-700 mL of supercritical carbon dioxide, applied to a 1.0 g sample of candy in several extraction steps. Data relating extraction recovery to the volume of carbon dioxide used for extraction is shown. SFE is shown to be a versatile addition to the undergraduate instrumental analysis laboratory, requiring a minimum of training and supervision. Finally, SFE can be extended to myriad physical and analytical measurements in the undergraduate laboratories. Examples derived from the current analytical literature are proposed.

Determination of Crude Fat in Fish Feeds

Abstract Traditional solvent extraction procedures have yielded crude fat values lower than anticipated, on the basis of fat contents of composing ingredients, in extrusion processed fish feeds but provided reasonable values in steam pelleted feeds. Acid hydrolysis before solvent extraction increased the crude fat values in extrusion processed fish feeds by two and one-half times. Acid hydrolysis pretreatment offered no advantage over solvent (ether) extraction alone for crude fat determination in steam pelleted fish feeds, fishmeal, catfish waste meal, or yellow corn meal. Acid hydrolysis pretreatment doubled the yield of crude fat in commercial, solvent-extracted soybean meal.

Refraktometrische Fettbestimmung in Mais und Maisverarbeitungsprodukten

Refractometric Determination of Crude Fat in Corn and Corn Processing Samples.The refractometric determination of crude fat in corn and corn wet milling process depends on the usage of the pulverizer mixer B 19. The good to be analysed is ground in the equipment together with the extraction solvent α‐bromnaphthalene.This solvent is used because of its high refractic index and very low volatility. The solution is separated from the mud and the oil content determined with a refractometer.The fat content of the samples that were tested was in the range from lower than 1 % up to 50 %. Generally we see no difficulties to stretch this method to other products.

Chlorinated Solvents for Determination of Crude Fat in Feeds and Meat Products

Chlorinated Solvents for Determination of Crude Fat in Feeds and Meat Products