|
KMID : 1007519950040020108
|
|
Food Science and Biotechnology
1995 Volume.4 No. 2 p.108 ~ p.112
|
|
|
Effect of Moisture Content on Extractability of Lipid and Cholesterol From Ground Beef with Supercritical CO₂
|
|
Kwon Young-An
Roy R. Chao
|
|
|
Abstract
|
|
|
|
Supercritical carbon dioxide (SC-Ca) extraction was used for fractionating lipids from freeze-dried ground beef to show the effect of different moisture content. The extracting pres-sure and moisture range used was 138-345 bar and 3.5-25.0%, respectively, at 313 OK. The extractability of lipids and cholesterol was increased as the moisture content of ground beef was lowered. However, higher moisture content at 345 bar increased the extractability of water steeply although some lipids were still extracted. The ratio of percentage cholesterol extracted to percentage lipid extracted decreased as the moisture content of the ground beef increased. Thus, higher moisture content of the ground beef inhibited and delayed the extractability of lipid and cholesterol from the sample in the SC-Co₂ extraction.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|