You want to extract total fat from meat. After that, you want to characterize the lipid profile (e.g. different classes of fatty acids). Which method(s) can be used to extract fat for this purpose?

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Hopefully the biscuits example helped you to learn a lot about methods for total fat extraction. Now you are almost finished with the part about ‘total fat’. Complete the table below for an overview of the different methods. When you are finished, there will be

some final questions on other products than biscuits.

You are wrong. In the previous question you already concluded that Soxhlet methods and alkaline hydrolysis are not suitable for total fat determination in meat.

You are wrong. If you want to characterize the lipid profile after extraction of total fat, acid hydrolysis is not suitable because it may change the fatty acid profile.

You are right!

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Folch extraction

Soxhlet extraction

Acid hydrolysis (Schmid/Weibull)

Alkaline hydrolysis (Röse-Gottlieb)