Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products

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dc.authorid0000-0003-1116-0934
dc.authorscopusid37045784900
dc.authorscopusid6506175498
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.contributor.authorYılmaz, İsmail
dc.contributor.authorGeçgel, Ümit
dc.date.accessioned2022-05-11T14:43:56Z
dc.date.available2022-05-11T14:43:56Z
dc.date.issued2009
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn 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.
dc.identifier.endpage355
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-79954527054
dc.identifier.scopusqualityQ2
dc.identifier.startpage350
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9771
dc.identifier.volume18
dc.identifier.wosWOS:000265748900011
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYılmaz, İsmail
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.publisherKorean Society Food Science & Technology-Kosfost
dc.relation.ispartofFood Science and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectfatty acid composition
dc.subjecttrans fatty acid
dc.subjectmeat product
dc.subjectsaturated fatty acid
dc.subjectunsaturated fatty acid
dc.subjectQuality Characteristics
dc.subjectDietary Trans
dc.subjectFoods
dc.subjectBran
dc.titleDetermination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products
dc.typeArticle

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