Proximate composition and fatty acid profile in Brazilian poultry sausages
2000
Pereira, N.R. | Tarley, C.R.T. | Matsushita, M. | Souza, N.E. de
Moisture, protein, ash, cholesterol and lipid contents, as well as the fatty acids composition of turkey, Chester, chicken and common-type sausages from main Brazilian brands were determined. Analyses of cholesterol and fatty acids methyl esters were made by capillary gas chromatography. Sausages presented a lipid content between 4% (turkey) and 17% (common-type sausages). The cholesterol content was 44 for Chester and chicken, 46 for turkey and 51 for common-type sausages (mg/100 g). Most of the fatty acids were monounsaturated, having the oleic acid as its major component, with values between 38% (turkey) and 43% (common-type sausages). Saturated fatty acids followed, having the palmitic acid as its major component, in a range of 24-25%, values found for common-type and chicken sausage, respectively. Polyunsaturated fatty acids were present in smaller amounts, with a linoleic acid concentration between 10% (chicken sausage) and 14% (turkey sausage). Turkey and chicken sausages presented a higher content of polyunsaturated fatty acids than the Chester and common sausages, which presented a low saturated fatty acids content.
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