Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey

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dc.authorid0000-0002-4277-2127
dc.authorid0000-0003-1116-0934
dc.authorid0000-0001-7137-4198
dc.authorscopusid23666812800
dc.authorscopusid6506175498
dc.authorscopusid37045784900
dc.authorscopusid12786048300
dc.authorscopusid56272340100
dc.authorwosidGEÇGEL, ÜNAL/AAC-9487-2019
dc.authorwosidCOŞKUNTUNA, Levend/ABA-3378-2020
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.contributor.authorCoşkuntuna, Levent
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorYılmaz, İsmail
dc.contributor.authorGecgel, Unal
dc.contributor.authorDülger, Gizem Çagla
dc.date.accessioned2022-05-11T14:14:20Z
dc.date.available2022-05-11T14:14:20Z
dc.date.issued2015
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Ekonomisi Bölümü
dc.description.abstractThe aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul which is the most populous city in Turkey. The results of fatty acid composition analysis indicated that the major fatty acids of C16:0 (18.00-29.35 %), C18:0 (4.10-29.71 %), C18:1 (29.21-57.30 %), and C18:2 (1.37-18.60 %) were found in the samples. The total saturated fatty acids, total monounsaturated fatty acids and total polyunsaturated fatty acids content of the samples ranged between 30.00 and 61.83 %, 32.24 and 57.80 %, and 1.64 and 23.60 %, respectively (p < 0.05). Except for turkey abdominal fat, TFA content in all other samples showed a variation between 0.10 and 3.36 %. The PUFA:SFA ratio was higher in turkey meat (0.64) and was lower in sheep kidney fat (0.02). Moreover, the n6/n3 PUFA ratio changed between 2.90 and 22.28 (p < 0.05).
dc.identifier.doi10.1007/s11746-015-2597-4
dc.identifier.endpage665
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84940000871
dc.identifier.scopusqualityQ2
dc.identifier.startpage659
dc.identifier.urihttps://doi.org/10.1007/s11746-015-2597-4
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5867
dc.identifier.volume92
dc.identifier.wosWOS:000353816400004
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorCoşkuntuna, Levent
dc.institutionauthorGeçgel, Ümit
dc.institutionauthorYılmaz, İsmail
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of the American Oil Chemists Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFatty acid composition
dc.subjectMeat and offal products
dc.subjectPUFA:SFA
dc.subjectTrans fatty acid
dc.subjectTurkey
dc.subjectNutritional-Value
dc.subjectQuality
dc.subjectMuscle
dc.subjectBeef
dc.subjectCarcass
dc.titleInvestigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey
dc.typeArticle

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