Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/66814
Type: Artigo de periódico
Title: Fatty acids, cholesterol oxides and cholesterol in Brazilian processed chicken products
Author: Baggio, SR
Bragagnolo, N
Abstract: Total lipids extracted from 7 types of processed chicken products were analyzed for total fat, fatty acid composition, cholesterol oxides and cholesterol. The Chester (R) chicken frankfurters had the highest levels of cholesterol (64 mg/100 g) and the lowest total lipid content (8 g/100 g). The Chester (R) chicken hamburger showed the lowest cholesterol level (31 mg/100 g) and the chicken mortadella had the highest total lipid content (19 g/100 g). All samples showed C18:3n-3 varying from 0.3 g/100 g in chicken frankfurters to 0.1 g/100 g in the other samples analysed. No cholesterol oxides were found in the samples probably due to the presence of the antioxidant sodium erythorbate in the processed chicken products. In general, the processed chicken products had higher total lipid, saturated and monounsaturated fatty acid contents than the Chester (R) chicken products, however the cholesterol and the polyunsaturated fatty acid contents were similar for both products.
Subject: chicken products
cholesterol
cholesterol oxide
fatty acid
Country: Itália
Editor: Chiriotti Editori
Rights: fechado
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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