Skip to main content
SpringerLink
Log in

Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef

  • Short Communication
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

This study compared the modified Soxhlet (Soxtec) and Folch extraction methods for determining the total lipid or intramuscular fat (IMF) content of aged beef samples. Ageing periods tested were 0, 5, 8, 10 and 12 weeks during which samples were held in vacuo and at ~ 1.0 °C. Prior to solvent extraction, all samples were freeze-dried and ground. The Folch method was found to result in higher IMF values and therefore higher extraction efficiency when compared to the Soxtec. A linear relationship was evident between the two methods that described 80.9% of the variation between IMF values. An interaction between ageing period and extraction method was identified, although ageing period did not independently impact on averaged IMF findings. Based on these observations and reagent toxicity not being a limiting factor, it is recommended that the Folch extraction method be used to determine beef IMF, although it is acknowledged that the Soxtec method IMF results were strongly aligned with those found using the Folch extraction method and tended towards comparability for beef aged < 5 weeks.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

References

  • Aldai N, Murray BE, Olivan M, Martinez A, Troy DJ, Osoro K, Najera AI (2006) The influence of breed and mh-genotype of carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls. Meat Sci 72:486–495

    Article  CAS  PubMed  Google Scholar 

  • Ba HV, Park KM, Dashmaa D, Hwang IH (2014) Effect of muscle type and vacuum chiller ageing period on the chemical composition, meat quality, sensory attributes and volatile compounds of Korean native cattle beef. Anim Sci J 85:164–173

    Article  CAS  PubMed  Google Scholar 

  • Brooks SPJ, Ratnayake WMN, Lampi BJ, Hollywood R (1998) Measuring total lipid content in rat carcasses: a comparison of commonly employed extraction methods. J Agric Food Chem 46:4214–4217

    Article  CAS  Google Scholar 

  • Coombs CEO, Holman BWB, Friend MA, Hopkins DL (2017) Long-term red meat preservation using chilled and frozen storage combinations: a review. Meat Sci 125:84–94

    Article  PubMed  Google Scholar 

  • Folch J, Lee M, Sloane Stanley GH (1957) A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem 226:497–509

    CAS  PubMed  Google Scholar 

  • FOSS (2003) Hexane extraction of fat in feed, cereal grain and forage. FOSS, pp 1–9

  • Holman BWB, Coombs CEO, Morris S, Kerr MJ, Hopkins DL (2017) Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads. Meat Sci 133:133–142

    Article  PubMed  Google Scholar 

  • Hopkins DL, Hegarty RS, Walker PJ, Pethick DW (2006) Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep. Anim Prod Sci 46:879–884

    Article  Google Scholar 

  • Hopkins DL, Clayton EH, Lamb TA, Van de Ven RJ, Refshauge G, Kerr MJ, Bailes K, Lewandowski P, Ponnampalam EN (2014) The impact of supplementing lambs with algae on growth, meat traits and oxidative status. Meat Sci 98:135–141

    Article  CAS  PubMed  Google Scholar 

  • Iverson SJ, Lang SLC, Cooper MH (2001) Comparison of the Bligh and Dyer and Folch methods for total lipid determination in a broad range of marine tissue. Lipids 36:1283–1287

    Article  CAS  PubMed  Google Scholar 

  • Mahecha L, Nuernberg K, Nuernberg G, Ender K, Hagemann E, Dannenberger D (2009) Effects of diet and storage on fatty acid profile, micronutrients and quality of muscle from German Simmental bulls. Meat Sci 82:365–371

    Article  CAS  PubMed  Google Scholar 

  • Nishimura T, Hattori A, Takahashi K (1999) Structural changes in intramuscular connective tissue during the fattening of Japanese black cattle: effect of marbling on beef tenderization. J Anim Sci 77:93–104

    Article  CAS  PubMed  Google Scholar 

  • Pérez-Palacios T, Ruiz J, Martín D, Muriel E, Antequera T (2008) Comparison of different methods for total lipid quantification in meat and meat products. Food Chem 110:1025–1029

    Article  CAS  PubMed  Google Scholar 

  • Ragland KD, Christian LL, Baas TJ (1996) Comparison of methods for evaluation of chemical lipid content in the longissimus muscle. Iowa Stat University, Ames

    Google Scholar 

  • Reuber MD (1979) Carcinogenicity of chloroform. Environ Health Perspect 31:171–182

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Sahasrabudhe MR, Smallbone BW (1983) Comparative evaluation of solvent extraction methods for the determination of neutral and polar lipids in beef. J Am Oil Chem Soc 60:801–805

    Article  CAS  Google Scholar 

  • Savell JW, Cross HR (1988) The role of fat in the palatability of beef, pork, and lamb. In: National Research Council (US) Committee on Technological Options to Improve the Nutritional Attributes of Animal Products (ed) Designing foods: animal product options in the marketplace. National Academies Press, Washington DC, pp 345–355

    Google Scholar 

  • Segura J, Lopez-Bote CJ (2014) A laboratory efficient method for intramuscular fat analysis. Food Chem 145:821–825

    Article  CAS  PubMed  Google Scholar 

  • Serra X, Gil M, Gispert M, Guerrero L, Oliver MA, Sanudo C, Campo MM, Panea B, Olleta JL, Quintanilla R, Piedrafita J (2004) Characterisation of young bulls of the Bruna dels Pirineus cattle breed (selected from old Brown Swiss) in relation to carcass, meat quality and biochemical traits. Meat Sci 66:425–436

    Article  CAS  PubMed  Google Scholar 

  • Silva SR, Teixeira A, Furnols MF (2015) Intramuscular fat and marbling. In: Font-i-Furnols M, Candek-Potokar M, Maltin C, Prevolnik Povše M (eds) A handbook of reference methods for meat quality assessment. European Cooperation in Science and Technology (COST), Ingliston, pp 12–18

    Google Scholar 

  • Tanamati A, Oliveira CC, Visentainer JV, Matsushita M, de Souza NE (2005) Comparative study of total lipids in beef using chlorinated solvent and low-toxicity solvent methods. J Am Oil Chem Soc 82:393–397

    Article  CAS  Google Scholar 

  • Thiex NJ, Anderson S, Gildemeister B (2003) Crude fat, hexanes extraction, in feed, cereal grain, and forage (Randall/Soxtec/Submersion method): collaborative study. J Assoc Off Agric Chem Int 86:899–908

    CAS  Google Scholar 

  • Valsta LM, Tapanainen H, Mannisto S (2005) Meat fats in nutrition. Meat Sci 70:525–530

    Article  CAS  PubMed  Google Scholar 

  • Xiao L, Mjøs SA, Haugsgjerd BO (2012) Efficiencies of three common lipid extraction methods evaluated by calculating mass balances of the fatty acids. J Food Compos Anal 25:198–207

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors are grateful to the Graham Centre for Agricultural Innovation for the Member Support Grant—Category 2 funds. The support of the NSW Department of Primary Industries (NSW DPI) and our abattoir collaborators is also acknowledged.

Author information

Authors and Affiliations

  1. Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW, 2794, Australia

    Benjamin W. B. Holman & David L. Hopkins

  2. Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, NSW, 2650, Australia

    Benjamin W. B. Holman & David L. Hopkins

  3. Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, NSW, 2650, Australia

    Kristy L. Bailes & Richard G. Meyer

Authors
  1. Benjamin W. B. Holman
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kristy L. Bailes
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Richard G. Meyer
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. David L. Hopkins
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Benjamin W. B. Holman.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Holman, B.W.B., Bailes, K.L., Meyer, R.G. et al. Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef. J Food Sci Technol 56, 3957–3961 (2019). https://doi.org/10.1007/s13197-019-03878-4

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-03878-4

Keywords

Search

Navigation