Fatty acids and cholesterol content in certain meat products from the national market | Sadržaj masnih kiselina i holesterola u nekim proizvodima od mesa sa domaćeg tržišta
2010
Saičić, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Trbović, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Vranić, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Janković, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Stefanović, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Petronijević, R., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
Four types of meat products were investigated from the group of dry meat. Investigated parameters were: basic chemical composition, fatty acids content and cholesterol content. Palmitic acid was the dominant saturated fatty acid (23.03% - pork ham and 28.03% - beef ham).The dominant monounsaturated fatty acids was oleic acid (39.27% in pork neck and 49.92% in beef ham). The highest level of polyunsaturated fatty acids was recorded for linolenic acid (3.13% in beef ham and 12.13% in pork ham). The highest ratio of polyunsaturated and saturated fatty acids was found in pork ham (0.42%). The most favourable n-6/n-3 ratio of polyunsaturated fatty acids was determined in the sample of beef ham (10.83) Lower cholesterol content was found in dry fermented sausages (average value of 56,76 mg/100g) comparing to dry meat products (average value of 77.61 mg/100g).
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