Chemical composition and fatty acids quantification in commercial meat products processed in Brazil
Keywords:Meat derivatives, Chemical composition, Fatty acids, Meat products
This study aimed to determine and compare the proximate composition and the content of fatty acids in different meat products processed in Brazil. To this end, meat products (formed ham, hamburger, mortadella, ham, salami, sausage) from three different brands for each derivative and from five different lots for each brand have been examined. The total lipids ranged from 1.84% for the ham brand C to 31.61% for the salami brand F; hamburguers presented values in the range of 14% of total lipids, with no significant difference (P<0.05) between brands analyzed. The major fatty acid found for meat derivatives was the oleic acid (18:1n-9), whit values between 0.79% for the ham brand A to 12.18% for the salami brand C. Hamburguers showed the lowest variation in oleic acid content, with values around 5.2%. The mean values of n-6/n-3 and polyunsaturated/saturated fatty acids (PUFA/SFA) rations were 26.28 and 0.68, respectively, for the sausage, 14.41 and 0.30 for the hamburger; respectively. The Salami was the meat derivative with the highest content of fat and the ham was with the lowest content of fat between examined products, becoming the healthiest option among all products.
How to Cite
The Copyright Declaration for articles published in this journal is the author’s right. Since manuscripts are published in an open access Journal, they are free to use, with their own attributions, in educational and non-commercial applications. The Journal has the right to make, in the original document, changes regarding linguistic norms, orthography, and grammar, with the purpose of ensuring the standard norms of the language and the credibility of the Journal. It will, however, respect the writing style of the authors. When necessary, conceptual changes, corrections, or suggestions will be forwarded to the authors. In such cases, the manuscript shall be subjected to a new evaluation after revision. Responsibility for the opinions expressed in the manuscripts lies entirely with the authors.
This journal is licensed with a license Creative Commons Attribution-NonCommercial 4.0 International.