Assessing the variability of the fatty acid profile and cholesterol content of meat sausages

• Type: Article in International Scientific Journal
• Date: 2014

Authors

Amaral, JS (Author) Other; Soares, S (Author) Other; Mafra, I (Author) Other; Beatriz B P P Oliveira (Author) FFUP

Journal

Title: Rivista Italiana delle Sostanze Grasse

Vol. 91

Pages: 261-272

ISSN: 0035-6808

Publisher: Stazione Sperimentale Degli Oli e Dei Grassi

Indexing

ISI Web of Knowledge - 1 Citation

Scopus - 1 Citation

Other information

Authenticus ID: P-00G-45B

Abstract (EN): Eighteen different brands of meat sausages including pork, poultry and the mixture of both meats (pork and poultry) in sausages, were analysed for their nutritional composition (total fat, moisture, crude protein and ash), cholesterol content and fatty acid composition. As expected, the pork Frankfurter sausages presented a higher fat content compared to sausages that include poultry meat in their composition. A multivariate statistical analysis was applied to the data showing the existence of significant differences among samples. Regarding fatty acid composition, significant differences were verified in canonical variate plots when the samples were grouped by sausage type, suggesting that the fatty acid profile is strongly influenced by the type of meats, as well as other ingredients such as vegetable oil and lard, used in its formulation. The group of poultry Frankfurter sausages presented lower levels of SEA and higher levels of PUFA, which can point to a healthier profile compared to the pork and meat mixture sausages. Nevertheless, some poultry sausages showed a higher cholesterol content compared to the pork Frankfurters. The lowest mean cholesterol content was obtained for the group of pork Frankfurters, which somehow contradicts the consumers' idea that pork meat products should be avoided due to its high cholesterol levels.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12