Determination of phospholipid content of intramuscular fat by Fourier Transform Infrared spectroscopy

A method has been developed to determine the phospholipid content in fat extract with FTIR (Fourier Transform Infrared). l-α-Phosphatidylcholine from egg yolk in hexane solution was used as a reference for band identification at different concentrations. Phosphate bands were determined at different wavenumbers as described in the literature. A dilution series was made from meat extract and from 1-α-phosphatidylcholine. A linear calibration curve was obtained between the FTIR-results and the Iatroscan results, which were used as a reference. The band between 1282 cm(-1) and 1020 cm(-1) can be used for determination of phospholipid content.