Abstract
The demand for healthier meat and meat products with low fat is increasing rapidly to reduce cardiovascular and other chronic diseases. Bovine heart was defatted using supercritical-CO2 (SC-CO2) at a constant temperature (40 °C) with three different pressures (20, 30, and 40 MPa) and using solvent extraction. The objective of this study was to produce a low-fat meat ingredient such as defatted bovine heart (DBH), and investigate its physicochemical characteristics and microbial safety, including the extraction yield and fatty acid composition of bovine heart lipid. SC-CO2 treatment at high pressure results in higher removal of fat i.e. a higher extraction yield (93.60%). The DBH prepared using SC-CO2 at 30 and 40 MPa had significantly higher proteins (82.07 and 82.67 g/100 g DBH, respectively), amino acids (80.39 and 79.05 g/100 g DBH, respectively), and minerals (2910 and 2901 mg/100 g DBH, respectively) and with lower microbial contents compared to those of the control and other DBHs. SC-CO2-extracted lipid had significantly higher unsaturated fatty acids (53.09 g/100 g fatty acids) than the control (45.62) and hexane-extracted lipid (44.65). SC-CO2-treatment leads to higher fat removal without deterioration of nutritional quality and significantly reduces the microbial content in defatted meals.
| Original language | English |
|---|---|
| Pages (from-to) | 355-361 |
| Number of pages | 7 |
| Journal | LWT |
| Volume | 97 |
| DOIs | |
| Publication status | Published - Nov 1 2018 |
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Keywords
- Defatted bovine heart
- Microbial safety
- Physicochemical characteristic
- Solvent extraction
- Supercritical-CO
ASJC Scopus subject areas
- Food Science
Cite this
Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction. / Rahman, M. Shafiur; Seo, Jin Kyu; Choi, Sung Gil; Gul, Khalid; Yang, Han Sul.
In: LWT, Vol. 97, 01.11.2018, p. 355-361.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction
AU - Rahman, M. Shafiur
AU - Seo, Jin Kyu
AU - Choi, Sung Gil
AU - Gul, Khalid
AU - Yang, Han Sul
PY - 2018/11/1
Y1 - 2018/11/1
N2 - The demand for healthier meat and meat products with low fat is increasing rapidly to reduce cardiovascular and other chronic diseases. Bovine heart was defatted using supercritical-CO2 (SC-CO2) at a constant temperature (40 °C) with three different pressures (20, 30, and 40 MPa) and using solvent extraction. The objective of this study was to produce a low-fat meat ingredient such as defatted bovine heart (DBH), and investigate its physicochemical characteristics and microbial safety, including the extraction yield and fatty acid composition of bovine heart lipid. SC-CO2 treatment at high pressure results in higher removal of fat i.e. a higher extraction yield (93.60%). The DBH prepared using SC-CO2 at 30 and 40 MPa had significantly higher proteins (82.07 and 82.67 g/100 g DBH, respectively), amino acids (80.39 and 79.05 g/100 g DBH, respectively), and minerals (2910 and 2901 mg/100 g DBH, respectively) and with lower microbial contents compared to those of the control and other DBHs. SC-CO2-extracted lipid had significantly higher unsaturated fatty acids (53.09 g/100 g fatty acids) than the control (45.62) and hexane-extracted lipid (44.65). SC-CO2-treatment leads to higher fat removal without deterioration of nutritional quality and significantly reduces the microbial content in defatted meals.
AB - The demand for healthier meat and meat products with low fat is increasing rapidly to reduce cardiovascular and other chronic diseases. Bovine heart was defatted using supercritical-CO2 (SC-CO2) at a constant temperature (40 °C) with three different pressures (20, 30, and 40 MPa) and using solvent extraction. The objective of this study was to produce a low-fat meat ingredient such as defatted bovine heart (DBH), and investigate its physicochemical characteristics and microbial safety, including the extraction yield and fatty acid composition of bovine heart lipid. SC-CO2 treatment at high pressure results in higher removal of fat i.e. a higher extraction yield (93.60%). The DBH prepared using SC-CO2 at 30 and 40 MPa had significantly higher proteins (82.07 and 82.67 g/100 g DBH, respectively), amino acids (80.39 and 79.05 g/100 g DBH, respectively), and minerals (2910 and 2901 mg/100 g DBH, respectively) and with lower microbial contents compared to those of the control and other DBHs. SC-CO2-extracted lipid had significantly higher unsaturated fatty acids (53.09 g/100 g fatty acids) than the control (45.62) and hexane-extracted lipid (44.65). SC-CO2-treatment leads to higher fat removal without deterioration of nutritional quality and significantly reduces the microbial content in defatted meals.
KW - Defatted bovine heart
KW - Microbial safety
KW - Physicochemical characteristic
KW - Solvent extraction
KW - Supercritical-CO
UR - http://www.scopus.com/inward/record.url?scp=85050103778&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85050103778&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2018.07.019
DO - 10.1016/j.lwt.2018.07.019
M3 - Article
AN - SCOPUS:85050103778
VL - 97
SP - 355
EP - 361
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
ER -