The influence inter-day colorimetric method in quantification of chicken meat's total cholesterol with lipid extraction -saponification pretreatment

Unskinned chicken meat's cholesterol consisting of thigh, breast, and wing meat were determined inter-daily by ferric chloride reagent spectrophotometric methods. The pretreatments before cholesterol analysis were conducted which involved with lipid extraction, saponification, and subsequent extraction of unsaponified matter. Afterwards, spectrophotometry was carried out. For understanding precision of quantification, the total cholesterol was measured inter-daily in which the difference of measurement time were one day for each same part of chicken meat. The research showed unskinned thigh meat had significantly higher total cholesterol 186.19 mg/100 g as compared to breast, and wing meat (156.05 mg/100g and 135.38 mg/100 g; p<0.01 for both). Inter-daily spectrophotometry analysis insignificantly affected on thigh, breast, and wing meat's cholesterol content. This method can become solution for analysis time limitation problem in cholesterol spectrophotometric analysis. (paper)