Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/55832
Type: Artigo de periódico
Title: Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat
Author: Baggio, SR
Vicente, E
Bragagnolo, N
Abstract: The contents of cholesterol oxides, cholesterol, and total lipid, and the fatty acid composition were determined in frozen turkey meat. The 7-ketocholesterol content varied from 33 mug/100 g in the breast to 765 mug/100 g in the skin, and the levels of 7beta-hydroxycholesterol varied from not detected in the leg, breast, and skin to 370 mug/100 g in the skin. The values for total lipid (g/100 g) in the wings, legs, breast, and skin were 0.9 +/- 0.4, 1.1 +/- 0.2, 0.5 +/- 0.1, and 12 +/- 3, respectively. The contents for cholesterol (mg/1 00 g) were 46 +/- 5, 35 +/- 2, 27 +/- 3, and 81 +/- 6 in the wing, legs, breast, and skin, respectively. The main fatty acids identified in all cuts were C18:2n6, C18:1n9, C16:0, C18:0, and C20:4n6.
Subject: turkey meat
cholesterol oxides
cholesterol
total lipid
fatty acids
Country: EUA
Editor: Amer Chemical Soc
Rights: fechado
Identifier DOI: 10.1021/jf020025c
Date Issue: 2002
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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