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Fat and Cholesterol Content of Beef Patties as Affected by Supercritical CO 2 Extraction
Author(s) -
KING J.W.,
JOHNSON J.H.,
ORTON W.L.,
MCKEITH F.K.,
O'CONNOR P.L,
NOVAKOFSKI J.,
CARR T.R.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06086.x
Subject(s) - supercritical carbon dioxide , extraction (chemistry) , supercritical fluid , chemistry , supercritical fluid extraction , food science , chromatography , cholesterol , raw material , biochemistry , organic chemistry
Beef patties (raw, raw freeze‐dried, cooked, and cooked freeze‐dried) were prepared for treatment with supercritical carbon dioxide extraction (SC‐CO). Each type of patty was then assigned to one of four treatments: control, static extraction at 170 atm/50°C, dynamic extraction at 170 atm/50°C and dynamic extraction at 544 atm/40°C. Freeze drying of the patties prior to SC‐CO 2 extraction improved removal of fat and cholesterol. Freeze drying enhanced (P<0.01) cholesterol extraction; however, precooking had limited effects (P>0.05) on cholesterol extraction. Supercritical fluid extraction could be effective to reduce the fat and cholesterol content of preformed meat products, without requiring communication of the sample.