Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products
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Dosyalar
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Korean Society Food Science & Technology-Kosfost
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this research, fatly acid composition and trans fatty acids of 22 selected meat products produced by Turkish companies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ranged from 11.60-42.50%. Salami had the lowest fat content 11.60% and sucuk (soudjuk) the highest 42.50%. Major fatty acids were C-16:0, C-18:0, trans C-18:1, cis C-18:1, and C-18:2 in the samples. Total unsaturated fatty acid contents have changed from 38.73 to 70.71% of total fatty acids, and sausage had the hi-hest percentage among the samples. The majority of samples contain trans fatty acids and the level ranged from 2.28 to 7.95% of the total fatty acids. The highest amount of total trans fatty acids was determined in kavurma (Cavurmas) (7.95%), and total trans fatty acids of meat products such as pastrami contained more than 5% of the total fatty acids.
Açıklama
Anahtar Kelimeler
fatty acid composition, trans fatty acid, meat product, saturated fatty acid, unsaturated fatty acid, Quality Characteristics, Dietary Trans, Foods, Bran
Kaynak
Food Science and Biotechnology
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
18
Sayı
2
