Abstract
In recent decades there has been a growing increase in meat consumption by the population worldwide, increasing from 30 kg/person/year in the 1980s to 43.4 kg in 2015. Fatty acid (FA) composition in raw meat products strongly influences their chemical and sensory characteristics and nutritional quality. Thus, analyzing the FA profile in meat products is considerably important. Analysis of the FA profile in meat products requires obtaining volatile FA methyl esters (FAMEs), which are analyzed by gas chromatography equipped with a flame ionization detector (GC-FID). Methodologies to prepare FAMEs are extremely varied and are constantly improving. Therefore, this review describes the main methodologies used for the sample preparation for FA analysis by GC-FID in raw meat products. Most of the articles evaluated presented the production of FAMEs in two steps (lipid extraction and derivatization). The most systematic methodologies in the first step were Folch and Bligh and Dyer methods, and KOH/methanol and acetyl-chloride/methanol were the most recurrent agents in the second step. Sample preparation showed yet substantial differences in the initial processing of the sample, thermal treatment conditions, use or not of sonication and microwave system, solvent evaporation methods, and the total time of sample preparation. We believe that this review will be relevant for researchers to find relevant information for choosing the most appropriate methodology for use in their laboratories, noting the reagents, equipment, and time required, as well as the sample studied, always looking for the development of faster methods, with low cost and environmental impact.
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All the data used in the manuscript are available in the tables and figures.
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Abbreviations
- BCFA :
-
Branched-chain fatty acids
- FA :
-
Fatty acids
- FAMEs :
-
Fatty acid methyl esters
- GC-FID :
-
Gas chromatography coupled to a flame ionization detector
- PFA :
-
Perfluoroalkoxy alkanes
- PTFE :
-
Polytetrafluoroethylene
- TNL :
-
Total neutral lipids
- TPL :
-
Total polar lipids (TPL)
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Funding
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brazil (CAPES)—Finance Code 001 and by the Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq. P.C.B. Campagnol and J.M. Lorenzo are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01).
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C.B.F.: conceptualization, methodology, investigation, validation, formal analysis, writing-original draft preparation; J.M.F.: review and editing, final draft supervision and monitoring. C.R.M.: methodology, investigation, validation, formal analysis, contribution in writing; A.J.C.: review and editing, final draft supervision and monitoring. R.W.: methodology, investigation, validation, formal analysis, contribution in writing. P.C.B.C.: methodology, investigation, validation, formal analysis, contribution in writing. J.M.L.: review and editing, final draft supervision and monitoring. All authors read and approved the final manuscript.
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Carlos B. Filho declares that he has no conflict of interest. Junior M. Furlan declares that he has no conflict of interest. Cristiano R. de Menezes declares that he has no conflict of interest. Alexandre J. Cichoski declares that he has no conflict of interest. Roger Wagner declares that he has no conflict of interest. Paulo C. B. Campagnol declares that he has no conflict of interest. José M. Lorenzo declares that he has no conflict of interest.
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Filho, C.B., Furlan, J.M., de Menezes, C.R. et al. Sample Preparation Methods for Fatty Acid Analysis in Different Raw Meat Products by GC-FID. Food Anal. Methods 16, 749–758 (2023). https://doi.org/10.1007/s12161-023-02461-0
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DOI: https://doi.org/10.1007/s12161-023-02461-0