Προσδιορισμός λίπους σε χοιρινό κρέας, φιλέτο, πανσέτα, μπούτι
Date Issued
October 2, 2024
Type
Πτυχιακή Εργασία
Abstract
The subject of this thesis is the determination of fat with in Greek pork, in
particular pork ham, belly and tenderloin, with Soxhlet method. Specifically, there will be
mentions of the species of pigs and their respective nutritional values. In more detail, pork meat is divided in 4 main areas, which are the shoulder blade, the tenderloin, the
ribs/belly and the ham. The most fatty pieces are the abdominal walls and the least
fatty is the tenderloin, which is further confirmed from the experimental part of the thesis. The fatty tissue of pork meat consists mostly of fat and contains trace amounts of
moisture and proteins. It is important to mention that pork meat contains a big
quantity of proteins, vitamins and minerals, which are necessary for consumer health. Finally, we will discuss other methods of determining fat. The process of digestion
was used as a preliminary stage for the release of lipids and afterwards the Soxhlet
identification method was used for the analysis of the contents of fat in pork. For the
exact determination of fat, the procedure was repeated thrice on every piece and the
results show the highest content of fat in the belly with higher fat content 22,6%, then
the ham with fat content 11,4% and finally the tenderloin with 2,6% fat content.
Subjects